A few people now have asked me for ‘my’ recipe for mustard roasted yams. It’s a lightly modified version of a recipe by Alison Lambert. Here ’tis:
2 Tbsp cup whole grain mustard
1 Tbsp Dijon mustard
2 Tbsp extra-virgin olive oil
1 Tbsp honey
2 Tbsp apple cider vinegar or fresh lemon juice
3 garlic cloves, minced
1 tsp salt
1kg yams, washed
Freshly cracked pepper
Handful of fresh herbs (oregano, thyme)
- Preheat oven to 200C.
- Whisk mustard, olive oil, butter, honey, vinegar/lemon juice, garlic, herbs and salt in large bowl to blend.
- Add yams; sprinkle generously with freshly ground black pepper and toss to coat. Spread yams in a single layer over a preheated baking tray. Roast yams for 20-30 minutes or until the yams are crusty on the outside and tender inside, turning occasionally.