Maple and dukkah roasted yams
Yams are always SUCH a treat when they’re in season (April – October in NZ). They roast incredibly well with a drizzle of sweet maple syrup and a sprinkle of nutty dukkah for crunch and flavour!
- 1 kg small or medium yams cut in half lengthways
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1½-2 tablespoons dukkah
Preheat oven to 200°C. Line an oven tray with baking paper. Place yams on tray, drizzle with olive oil and maple syrup and toss to coat. Sprinkle with dukkah and season with salt and pepper.
Roast for about 25 minutes or until yams are lightly caramelised. Turn once during cooking.
To make your own dukkah, in a dry fry pan toast 2 teaspoons each of fennel, coriander and cumin seeds, then grind in a mortar and pestle. Mix with 2 tablespoons toasted sesame seeds, ½ tsp teaspoon chilli flakes (optional), ¼ cup finely chopped almonds and ¼ cup finely chopped pistachios. Season to taste with salt and pepper. Makes approximately ½ cup. Stored in an airtight container, it will keep for 3-4 weeks.
Serve the yams alongside my Rosemary roasted leg of lamb and Foraged salad with tamarillo dressing for a real feast!
You can buy dukkah from the shop, or use my recipe below. You can use any nuts you like for dukkah, but a base of almonds and pistachios works exceptionally well.
This recipe comes from the food story ‘Natural Beauty’ in the August/September issue of NADIA magazine. Photography by Todd Eyre.