Ginger Lime Roast Yams


I just figured out how to roast yams/sweet potatoes in half the usual time. The secret is so obvious I feel so silly for not having thought of it before: You cut it in half lengthwise and place it cut side down on a greased baking sheet. I usually roast my sweet potatoes/yams for about an hour at high heat, until they are mushy soft and oozing carmelized juices. When cut in half, it takes about a half hour to cook through, and the cut side are an appealing golden brown from the caramelized natural sugars.

Wanting something a little different, I served the yams with a lime ginger sauce, inspired by a miso ginger sauce in Deborah Madison’s Vegetable Literacy. Madison’s original recipe calls for topping steamed sweet potatoes with a sauce of miso, rice vinegar, ginger, garlic and sesame oil. I didn’t have the miso or the rice vinegar, so I used tamari and lime juice.

In another recipe, Madison suggests pairing sweet potatoes with coconut oil instead of butter. I think the roast yams would be even tastier if  the cut sides of the yams were rubbed with coconut oil before roasting.

Roast Yams with Ginger Lime Sauce
Inspired by this recipe and this recipe from Deborah Madison.

4 yams, sliced in half lengthwise
safflower oil or coconut oil
1 clove garlic, minced
1″ piece ginger, minced
1/4 tsp. honey or agave
1 Tbl. soy sauce
juice 1 lime
1 Tbl. roasted sesame oil
2 tsp. black sesame seeds

Rub the cut sides of the yams with oil and place cut side down on a baking sheet. Roast at 400 degrees until tender and golden brown on the cut side, about a half hour.

Make the sauce: puree the garlic, ginger soy sauce, lime juice, sesame oil.

Top the roast yams, placed cut side up on a serving dish or individual plate, with the sauce. Sprinkle over the black sesame seeds.

Honey Mustard Roast Yams variation: Instead of making the ginger lime sauce, rub the cut sides of the yams (before roasting) with a combination of equal parts honey and Dijon mustard. Roast, cut side down, at 400 degrees until golden brown on the cut side, about half an hour.


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