Gjelinas Roasted Yams Recipes

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GJELINA'S ROASTED YAMS



Gjelina's Roasted Yams image

These roasted yams are adapted from a recipe that Travis Lett, the chef and an owner of Gjelina in Venice, Calif., published in a 2015 cookbook devoted to the restaurant's food. They are a marvelous accompaniment to a roast chicken, but they are maybe even better as a platter to accompany a salad of hearty greens, cheese and nuts. What makes them memorable is a technique Lett calls for during the cooking: tossing the tubers in honey before roasting them, which intensifies their caramelizing. The crisp, near-burned sweetness works beautifully against the heat of the pepper and the acidic creaminess of the yogurt you dab onto the dish at the end. It is a simple dish, but it results in fantastic eating.

Provided by Sam Sifton

Categories     side dish

Time 1h

Yield Serves 3-6

Number Of Ingredients 8

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 black pepper
1/2 cup Greek-style yogurt
4 tablespoons fresh lime juice, approximately 2 limes
2 scallions, both green and white parts, trimmed and thinly sliced, for garnish

Steps:

  • 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.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 301 milligrams, Sugar 7 grams

ROASTED YAMS



Roasted Yams image

Roasted, thinly sliced yams or potato of your choice, quickly adds a yummy side-dish to your meal. Best when served with chicken, steak, or a mild fish.

Provided by Sara

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 40m

Yield 2

Number Of Ingredients 4

1 large yam, peeled and cut into 1/4 inch thick slices
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet or shallow baking dish with aluminum foil.
  • Arrange slices of potato in the prepared pan so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil over them as evenly as possible.
  • Bake in the preheated oven until potatoes are tender and have begun to wrinkle around the edges, about 30 minutes.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 63.4 g, Fat 13.9 g, Fiber 9.5 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 981 mg, Sugar 1.1 g

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