Gjelina's Roasted Yams With Honey, Espelette & Lime Yogurt
These delicious yams are the perfect combo of sweet, salty and spicy played against the zestiness of a lime-infused yogurt . The recipe is from the amazing Gjelina cookbook, which I bought after Max took us to Gjusta (Gjelina’s sister restaurant) last spring when we were in L.A. for his college graduation. Max whipped them up last night to accompany Short Rib tacos. As the cookbook describes, this dish is soul-satisfying, which is precisely what we need right now.
Serves 4 to 6 as side dish
Ingredients
1/2 cup Greek-style yogurt
Juice of 2 limes
3 Tbsp extra-virgin olive oil
Sea salt
Freshly ground pepper
2 medium to large yams
2 Tbsp honey
1 Tbsp espelette pepper or crushed red pepper flakes
Flaky sea salt
2 green onions (white and green parts) sliced thinly on the bias
Cilantro for garnish
Preparation
Preheat the oven to 425°F.
In a small bowl, combine the yogurt with the lime juice and 1 Tbsp of the olive oil. Season with sea salt and pepper. Set Aside.
Cut the yams lengthwise into eight wedges (about 1” in diameter). In a medium bowl, toss the yams with the honey, 1/2 Tbsp of the espelette pepper, and the remaining olive oil. Season with sea salt and pepper. Marinate for 10 minutes, tossing once or twice to coat.
Transfer the yams to a rimmed baking sheet and roast until they are nicely caramelized around the edges and soft when pierced with a knife at the thickest part, 25 to 35 minutes.
Transfer to a serving platter, drizzle yogurt over all, and garnish with the green onions, remaining espelette pepper and cilantro. Season with flaky salt. Serve warm.
