Featured Recipe

Spiced Roasted Yams

Name: Spiced Roasted Yams
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 4 pounds yams or sweet potatoes cut into 1 to 1.5 inch cubes; 3 tablespoons avocado or olive oil; 1 teaspoon fine sea salt; 3/4 teaspoon black pepper; 1 tablespoon brown sugar or maple syrup drizzled; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1/2 teaspoon garlic granules; 1/4 teaspoon ground cinnamon

By Kate

Created on 03 February 2026

Chunky yam cubes coated in oil and a spice mix with salt, smoked paprika, cumin, garlic granules, and cinnamon. Tossed, spaced out on a sheet pan to avoid steaming. Roasted high heat until the edges crisp and centers soften. Flip midway for even browning. Sweet notes balanced with warmth from spices, a hint of smokiness, and subtle earthiness from cinnamon. Simple pantry staples swap easily: swap yams or sweet potatoes; brown sugar replaced with maple syrup or honey for glaze; olive oil swapped with avocado oil for higher smoke point. Watch color and crispness, not just time.

Prep: 20 min

Cook: 25 min

Total: 45 min

Serves: 8 servings

vegetarian sides comfort food easy recipes

Introduction

Start with yams or sweet potatoes. Both stand up well to high heat roasting. Cut size matters—a big dice cooks more evenly but risks dryness if too small loses moisture quicker. Toss in a neutral oil with moderate smoke point or avocado oil if you want to push heat limits. The spice combo: salt for flavor boost; smoked paprika and cumin add depth, earthiness layering over the yam sweetness. Garlic granules give you chicken-skin browning and aroma without burning bits of fresh garlic. Cinnamon—unexpected but adds warmth without sweetness dominating. Brown sugar can be swapped with maple syrup for a subtle sticky glaze texture. Avoid crowding pan. Steam ruins crisp; space out pieces. Bright hot oven needed to build crunchy exterior first. The flip is mandatory. Visual cues better than timer—deep amber edges and soft inside. Tactile test: gently press cubes, should be tender but resistant. Use the smell too—it should smell rich, toasted, faintly spicy, not burnt bitter. A squeeze of acid like lime or lemon brightens the richness when served.

Ingredients

4 pounds yams or sweet potatoes cut into 1 to 1.5 inch cubes

3 tablespoons avocado or olive oil

1 teaspoon fine sea salt

3/4 teaspoon black pepper

1 tablespoon brown sugar or maple syrup drizzled

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon garlic granules

1/4 teaspoon ground cinnamon

About the ingredients

The choice of yams or sweet potatoes depends on preference; yams tend to be drier and starchier, sweet potatoes creamier and sweeter. Using a mature potato with firm flesh prevents the cubes from falling apart. Oil serves two purposes: creates a barrier to help crisp and acts as a carrying medium for spices. If you don’t have brown sugar, honey or maple syrup works but watch quantity to avoid burning. For a smoky element, smoked paprika replaces traditional paprika; cumin brings warmth, cinnamon adds subtle bite often overlooked in root veg. Fresh garlic can burn and cause bitterness hence garlic granules or powder preferred here. Use fresh spices when possible for punch; old spices get weak. Salting early helps draw moisture out; be moderate to avoid dryness. Pepper is black pepper coarse ground for bite, but white pepper can be used if you want milder heat. Clean, dry cubes essential to prevent steaming and promote caramelization.

Method

Preheat oven to 460 degrees Fahrenheit. Rack in center position.

Mix salt, pepper, brown sugar or maple syrup, smoked paprika, cumin, garlic granules, and cinnamon in a small bowl. Measure precisely; spices can overwhelm.

Toss yams thoroughly in oil. This coats and helps crisping. Use enough oil to shimmer but no puddles.

Sprinkle spice mix evenly over oiled yams and toss again until coated uniform.

Arrange yams in a single layer on an ungreased rimmed baking sheet. Leave at least a finger-width between pieces to avoid steaming.

Slide into hot oven. Hear immediate sizzle. This is caramelization starting.

Roast 12-15 minutes until edges start to brown and firm slightly. Use tongs to flip each cube over for even roasting.

Return to oven another 10-15 minutes until cubes smell toasty, edges crisp with a dark burnt sugar gleam, interiors tender when tested with fork but hold shape.

Remove and let cool briefly. Crispness sets slightly once out of oven.

Serve warm with a sprinkle of fresh herbs or a squeeze of lime for brightness.

Technique Tips

Preheating oven to 460F creates immediate surface heat essential for Maillard reaction on potatoes. The difference between mushy and crispy is in pan spacing and oil coverage. Tossing cubes well first ensures even coating, prevents dry spots that brown unevenly. The sweetener helps both flavor and texture; it caramelizes, forms a thin crisp layer. Be patient, turn at 12-15 minutes to avoid burning one side. Visual rather than time-focused approach: aim for deep golden-brown edges with slightly darker tips. Under-roasted potatoes look dull, pale, and feel firm or hard inside. Over-roasted give a burnt flavor and dry out. Always test one cube at end for softness; should yield slightly under gentle pressure. Avoid stirring too often; handle minimally to keep edges intact. Let them rest a few minutes post-roast for crisp set. A squeeze of acid or fresh herbs at the end cuts richness, brightens. Serve immediately for best texture.

Chef's Notes

💡 Cut yams into even cubes; ensures consistent cooking. Bigger cubes for tenderness but keep an eye on them—too small loses moisture.
💡 Use enough oil to coat but not swimming. A light shimmer; helps crisp. Flip yams halfway for even browning—this is key.
💡 Preheated oven at 460F is crucial. It helps start the Maillard reaction. Avoid steam; space cubes at least a finger apart.
💡 Watch for color—not just time. Deep amber edges mean they're almost there. Use smell to guide; rich and toasted, not burnt.
💡 Brighten with a squeeze of lime post-roast. Cuts richness. Fresh herbs can elevate—easy way to add flavor. Serve warm.