Maple Roasted Yams with Chili & Chèvre
Here is a dish with ingredients that stay true to a breezy early spring weather. Yet, as time warms the air, it is also a wonderful light summer supper when paired with a fresh salad. It is sweet, savory, with a hint of spice. An awesome trio that will nourish your senses, and fill your body and spirits in the best way possible. Not only does the recipe taste amazing, but it will fill your home with the most amazing aroma.
3 people as a main dish (add a yam per person, and just scale ingredients accordingly)
Total time to prepare the dish
10 minutes prep time
40 minutes cook time
- 3 medium to large yams, peeled and cubed
- ½ cup (64 grams) maple syrup
- 2 teaspoons chili flakes
- 1 teaspoon fine sea salt
- 3 shallots, quartered
- 3 garlic cloves
- Chèvre, crumbled and divided in thirds
- 3 tablespoons sunflower seeds, divided in thirds
- Green onion and/or fresh parsley, garnish (optional)
- Oil to grease pan
- Preheat oven to 350°F (175°C).
- Please consider here that the 2 teaspoons of chili flakes this recipe calls for makes for a semi-mild heat. You may adjust the amount of chili flakes that you use to satisfy the spice level you enjoy.
- Oil the baking sheet and spread out the cubed yams, garlic cloves, and shallot quarters.
- Coat the yams, garlic, and shallot with maple syrup.
- Sprinkle it evenly with chili flakes and sea salt.
- Roast in oven for 15 minutes, then flip/stir.
- Roast for another 15 minutes, then flip/stir.
- Cover with tin foil and roast for 10 more minutes.
- Plate the roasted vegetables (I crush a clove of the roasted garlic into each serving) and top with crumbled goat cheese, sunflower seeds, and optional garnish.
A naturally Vegetarian dish. Leave out chèvre to make it Vegan.
Make it a Meal
In my house we love to eat this on a cool evening with fresh baked cornbread. And on warmer days, we enjoy it on a bed of whatever greens that we have fresh from our garden.