Roasted yams with honey, Espelette & lime yogurt from Gjelina: Cooking from Venice, California (page 168) by Travis Lett

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sheepishjen on June 24, 2017

    I loved these, made just as the recipe described. Depending on my yams and my oven, which is a bit unpredictable, I up the heat to make sure they caramelize and get crispy - that or I give them a quick run under the broiler. I think the zesty lime and yogurt sauce adds a great counterpoint to the sweet yams. But depending on the size of the limes, the sauce can be too runny or thick. I just add enough lime juice to get the sauce to a good drizzling consistency.

  • TrishaCP on March 30, 2017

    These are really good and have become my standard sweet potato prep when cooking for my mom, who loves this dish. I agree that they weren't quite as crispy as I would have liked following the recipe's temperature. The espelette pepper is delicious with the sweet potatoes, but the true star ingredient is scallions-I would use more next time. I felt like I could take or leave the yogurt sauce.

  • L.Nightshade on March 12, 2017

    I used half red garnet potatoes, and half purple Okinawa potatoes, making for an even more colorful dish. Our oven is broken, but the convection works, although somewhat unreliably. I cooked the sweet potatoes at 400º due to convection, but they didn’t come out quite as crispy as I had hoped. The photo seems to show little bits of cilantro, which is not included in the recipe. I did add some of that on top, along with the scallions and a generous dusting of piment d’Espelette. (This is the third or fourth entry I’ve run across, where the photo does not completely match the recipe.) These were quite a hit at the Nightshade house, with Mr. NS still raving the next day. I could have stood them a little crisper, but thought they were delicious with the limey yogurt.

  • DKennedy on November 22, 2015

    The yams straight out of the oven were heavenly. I really liked the presentation using baby yams. Seek these out if you can find them. Thoughts for next time: I am not sure if the addition of the yogurt sauce was necessary or helpful. I did use coconut yogurt so that might have skewed my results, but proceed with caution before adding the yogurt sauce. Next time I will serve it on the side.

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