Maple and Dukkah Roasted Yams

Prep time:  10 mins  /  Cook time:  25 mins  /  Serves:  4-6

  • 1kg small or medium yams, cut in half lengthways
  • olive oil 2 tablespoons
  • pure maple syrup 2 tablespoons
  • dukkah 1½-2 tablespoons

Preheat oven to 200°C. Line an oven tray with baking paper. Place yams on a tray, drizzle with olive oil and maple syrup and toss to coat. Sprinkle with dukkah and season with salt and pepper.

Roast for about 25 minutes or until yams are slightly caramelised. Turn once during cooking.

Note – To make your own dukkah, in a dry fry pan toast 2 teaspoons each of fennel, coriander and cumin seeds, then grind in a mortar and pestle. Mix with 2 tablespoons toasted sesame seeds, ½ tsp teaspoon chilli flakes (optional), ¼ cup finely chopped almonds and ¼ cup finely chopped pistachios. Season to taste with salt and pepper. Makes approximately ½ cup. Stored in an airtight container, it will keep for 3-4 weeks.