I know it’s nearly heresy to mess with family favorites at Thanksgiving. But if you crave something a little different from the traditional mashed potatoes or candied sweet potatoes, this recipe from “Gjelina:Cooking From Venice, California,” might hit just the right note. Even if you don’t make it for Thanksgiving, try it for an ordinary Thursday night (or any other night of the week).
It’s a snap to make, starting out with roasting some chunky slices of yams, tossed in olive oil, honey and espelette, or red pepper flakes.
When they emerge from the oven, drizzle with the yogurt and lime dressing, and top with fresh green scallions.
And if you’re looking for a way to brine and roast that Thanksgiving turkey, click here for instructions.
Gjelina's roasted yams
- 3 large yams
- 2 Tablespoons honey
- 1 Tablespoon espelette pepper, or crushed red pepper flakes
- 3 Tablespoons extra virgin olive oil
- kosher salt and freshly ground pepper
- ½ cup Greek style yogurt
- 4 Tablespoons fresh lime juice
- 2 scallions, both white and green parts, trimmed and thinly sliced, for garnish
- Heat oven to 425. Cut the yams lengthwise into 4 wedges per yam. Put them in a large bowl, and toss them with the honey, ½ tablespoon of the Espelette pepper or crushed red-pepper flakes and 2 tablespoons of the olive oil. Let it sit for 10 minutes or so, tossing once or twice to coat, as the oven heats.
- Transfer the yams to a foil-lined, rimmed baking sheet, season with salt and pepper and then bake until they are deeply caramelized around the edges and soft when pierced with a fork at their thickest part, approximately 30 to 35 minutes.
- As the yams roast, combine the yogurt, lime juice and remaining tablespoon of olive oil in a small bowl, and whisk to combine, then season with salt and pepper to taste. Set aside.
- When the yams are done, transfer them to a serving platter, drizzle the yogurt over them and garnish with the remaining Espelette pepper or red-pepper flakes, the scallions and some flaky sea salt if you have any.