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FOOD | Gjelina's Baked Yams

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Photo by Sunny, Shut Up I Love This

Photo by Sunny, Shut Up I Love This

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.

INSTRUCTIONS

  1. 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.
  2. 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.
  3. 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.
  4. 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!

xo S