Thank you New York Times for posting this recipe. Firstly, I love Gjelina's in L.A. If you are cruising the streets of Abbott Kinney, you have to drop by for lunch or even better get a reso for dinner. Behold - Roasted yams, adapted from a recipe that Travis Lett, the chef and owner of Gjelina, published in a cookbook devoted to the restaurant's food.
I'm all about super simple and quick recipes right now because I simply do not have the time (being a new mom and all). This baked yam recipe makes the cut. I made it recently at a friends BBQ birthday and it was a hit!
INGREDIENTS (Feeds approx 3 to 6 persons)
- 3 large yams (I used about 4 small - medium yams)
- 2 tablespoons honey (I used one with a hint of flavor, like wild flower)
- 1 tablespoon crushed red-pepper flakes
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- ½ cup Greek yogurt
- 4 tablespoons fresh lime juice, approximately 1.5 - 2 limes (try 1 lime first and taste, it depends on how tart you'd like the dressing)
- 2 scallions, both green and white 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 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 red-pepper flakes, the scallions and some flaky sea salt if you have any.
Easy peasy! I made this the other night and I decided to top with asparagus instead of green onions. Just as yummy. Hope you love as much as I do!