Featured Recipe
Honey Cinnamon Roasted Yams
By Kate
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Yams tossed in olive oil, maple syrup, smoked paprika, and cinnamon. Roasted until edges crisp, centers tender. Uses yams instead of sweet potatoes. Maple syrup replaces honey, adds nuanced sweetness. Slightly smoky with paprika for depth. Olive oil coats evenly, prevents dryness. Roasting time adjusted for yam density. Visual cues like browning and soft texture guide doneness more than the clock. A sprinkle of flaky sea salt added post-roast to contrast sweetness. Finishing drizzle of walnut oil for nuttiness. Practical tips for ziplock or bowl tossing and handling sticky syrup mixtures. Makes 5-7 hearty portions, takes about 50 minutes total from prep to plate.
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Prep:
15 min
Cook:
35 min
Total:
50 min
Serves:
6 servings
vegetarian
side dish
healthy
comfort food
Introduction
Ever wrestled with roasted tubers that cook unevenly or end up soggy? Yams need respect. Don’t rush the browning; it’s not just about cooking through. You want that caramelized crust while the inside retains tender bite. Maple syrup swings sweeter and less cloying than honey, edges smoky with paprika for complexity. Toss yams in a roomy bowl, not a ziplock if your syrup’s thick—that sticky mass sticks to plastic, slows seasoning. Visual burnt edges are good; avoid full blackening. Watch color change from raw dull orange to vibrant, glossy with oil and syrup. That’s your signal to flip and finish. Drizzling walnut oil afterward adds nutty depth and balances sugar with fat. Salt layer after roasting, never before, else draws out moisture prematurely. You’re after crisp skin and soft inside. Roasting times flex, trust your eyes and fork probing over a timer.
Ingredients
About the ingredients
Yams instead of sweet potatoes bring earthier flavor and a sturdier texture, handle slightly longer roasting. Maple syrup substitutes honey to cut floral sweetness with a smoother maple syrup note. Smoked paprika adds background warmth without heat, perfect for layering spices without overpowering cinnamon’s sweetness. Olive oil is your roasting fat; tolerates oven heat well and provides mild fruitiness. Walnut oil added at end resists heat to preserve flavor and aroma. Kosher salt works better than table salt for seasoning and balanced flavor extraction. If stuck with lighter syrup currently, substitute brown rice syrup but expect less caramelization. Cinnamon can be swapped with ground allspice or a pinch of nutmeg for different aromatic angles.
Method
PREP
- Set oven rack in center position. Heat oven to 385 degrees F. Preheating hotter by 10 degrees helps brown yams faster.
- Roughly dice peeled yams into even 1-inch cubes. Uniform size ensures even roasting. Avoid smaller pieces that dry out too fast or big chunks that stay raw inside.
- In large bowl (ziplock OK, but bowl easier for sticky syrup), combine olive oil, maple syrup, cinnamon, smoked paprika, kosher salt, and black pepper.
- Add yams. Use hands or large spoon to coat all pieces thoroughly. Maple syrup gets sticky fast– work quickly and keep tossing.
- Spread yams in a single layer on a rimmed baking sheet. Crowding traps steam, makes yams soggy instead of crisping edges.
- Slide into oven. Roast 15 minutes, no stirring. Listen– you’ll hear subtle crackling as moisture evaporates and sugars caramelize.
- After 15 minutes, stir or flip yams with spatula to promote even browning. Return to oven for 15-20 more minutes. Watch for edges turning golden brown and centers giving when poked with fork.
- Remove from oven when yams are tender with crispy edges, not mushy. Drizzle walnut oil for a woody aroma and rich mouthfeel.
- Sprinkle flaky sea salt over hot yams to cut sweetness; layers of flavor balance here.
- Serve immediately. Fuss over time, textures, and aroma; those signals tell if roasted right.
- If using sweet potatoes instead of yams, decrease initial roasting time by 5 minutes as sweet potatoes soften faster.
- Extra tip: If sticky maple syrup resists coating, warm syrup slightly to thin it before mixing.
- Avoid overcrowding– if your pan is crowded, split into two sheets and roast simultaneously.
TOSS & SEASON
ROAST
FINISH & SERVE
Technique Tips
Oven temperature bumped to 385 for higher Maillard reaction rate yet low enough to avoid burning sugar early. Single layer spreading crucial to crisp skin formation. Initial no-stir roast lets sugars develop crust before flipping creates even toasting. Listen for crackling sounds signaling water evaporating. Visual: edges turning golden brown is your cue. Fork tenderness showing flesh yields but isn’t mushy marks readiness. Toss gently but thoroughly during seasoning to not break yam cubes. Avoid overmixing in ziplock bags with syrup, as it clumps. Post-roast drizzle oil at warm stage to absorb flavor; finishing sea salt provides contrast and crunch. If you lack walnut oil, use toasted sesame or avocado oil for different finishes. Let rest 3 minutes before serving so residual steam balances moisture internally.
Chef's Notes
- 💡 Scaling for crowd? Roast in batches or use multiple sheets. Allows better heat distribution. Avoid steaming. Even coverage essential for browning.
- 💡 Syrup sticking? No problem. Warm syrup slightly before mixing. Thinner consistency helps coat yams. Keeps them seasoned evenly.
- 💡 Baking sheets crowded? Just split them up. Better texture when not overcrowded. Crispy goodness comes from space. Watch edges turn golden.
- 💡 Over-roasting is common. Monitor closely when yams get near done. Fork test crucial. Tender but not mushy. Helps avoid waste.
- 💡 Mixing method matters. Use a bowl for best results, less mess with sticky syrup. Careful not to break yams when tossing in the mix.
Kitchen Wisdom
How to prevent yams from being soggy?
Single layer on baking sheet prevents steam. Monitor roasting time for browning.
Can I use sweet potatoes instead?
Yes, sweet potatoes roast faster. Cut initial time by 5 minutes for best texture.
What if I don’t have smoked paprika?
Try regular paprika or a dash of chili powder. Adjust flavor to taste; find what fits.
Storage options for leftovers?
Cool to room temperature, refrigerate up to 3 days. Reheat in oven for crispness, avoid microwaving.
