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.
you foodie Jason!
Grew some yams at church this year but hard to get decent recipes for them since hardly anyone in the world eats them. So, much appreciated – delicious!