| Prep: 15 mins | Cook: 30 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 210 | 7g | 1g | 38g |
| sugars | fibre | protein | salt |
| 11g | 5g | 2g | 0.1g |
Among the myriad recipes I’ve shared with you, “Roasted Yams with Honey, Espelette, and Lime Zest” holds a special place in my heart. Despite its simplistic elegance, there’s a certain depth of flavor that transports me back to an outdoor dining experience in the heart of New Mexico, where I was first introduced to the fire-kissed Espelette pepper.
The Rugged Beauty of Simple Ingredients
As with many of my favourite recipes, this dish takes familiar, down-to-earth ingredients like yams and honey, and elevates them with the unexpected addition of the smoky heat of Espelette pepper and the zesty freshness of lime. Just as the rough and raw beauty of the Rockies has always been an inspirer of my culinary style, the combination of these simple ingredients evolves into a tasty dish that’s more than the sum of its parts, a melody of flavors that even a gourmet guru cannot resist.
Health Benefits
But the appeal of “Roasted Yams with Honey, Espelette, and Lime Zest” far exceeds their flavor. Yams, which are high in fiber and a great source of vitamin C, paired with honey, known for its antioxidant properties, form the backbone of this nutrient-rich meal. The addition of Espelette pepper, a rich source of Vitamins A, E, and C, and lime zest, loaded with vitamin C and beneficial plant compounds, make this meal fully packed with nutrients. And the heart-healthy olive oil? That’s not just a great flavorful component, but also a perfect partner to all these nutrient-rich ingredients, ensuring you get the maximum health benefits.
One might say, this recipe is reminiscent of a warm, hearty, honey-roasted yam hash or a vibrant, refreshing sweet beetroot salad. However, the unique twist of Espelette and lime zest gives this dish an elevated essence that will keep you coming back for more. It would pair perfectly with a robust Paso Robles red wine or perhaps a hearty game meat following the style of my Colorado roots.
So, give this delicious, nutrient-packed dish a try. As Gordon and I often quote from Julia Child, “You don’t have to cook fancy or complicated masterpieces—just good food from fresh ingredients.”
What You’ll Need
- 3 large yams
- 4 tablespoons of honey
- 1 tablespoon of Espelette pepper
- Zest of 2 limes
- 3 tablespoons of olive oil
- Salt, to taste
Method
Step One
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). While the oven is heating, rinse your yams under cold water and then pat dry. The goal is to remove any dirt or grime from their surface.
Step Two
Cut the yams into chunks. The exact size of the chunks depends on your personal preference, but around 1 inch in size is a good starting point.
Step Three
Spread the yam chunks out on a large baking sheet. Drizzle the yams with the olive oil, making sure they are evenly coated. Sprinkle the yams with the Espelette pepper and the desired amount of salt, tossing them so they are evenly coated in the oil and seasonings.
Step Four
Put the baking sheet in the preheated oven. Roast the yams for about 40 minutes, or until they are tender when poked with a fork. Pay attention while the yams are roasting, to prevent them from burning.
Step Five
While the yams are roasting, zest your limes. Be sure to only zest the outermost skin of the limes – the white pith underneath is very bitter. After zesting, set the zest aside until the yams are done roasting.
Step Six
Once the yams are done, remove them from the oven and immediately drizzle them with the honey. Toss the yams to make sure they are evenly coated in honey. Sprinkle the lime zest over the yams, tossing once more to distribute the zest. Allow the yams to cool slightly
Step Seven
Finally, serve the yams while they are still warm. These yams make for a delicious side dish to any meal, offering a pleasing contrast of sweet, spicy, and tangy flavors.
