Roasted Garnet Yams with Cinnamon, Orange Blossom Honey, Sage, and Clove Butter
Recipe of the Season
By Executive Chef Andy Najpauer, The Private Chefs
4 large Garnet yams
2 T coconut oil
6 cinnamon sticks
1/4 tsp ground cinnamon
1/4 tsp ground clove
1 T chopped sage (4 sage leaves)2 T orange blossom or plain honey
1/4 tsp vanilla extract
1/2 stick butter
Zest of 1 orange
Pinch of cayenne pepper
Kosher salt & ground pepper to taste
Garnet yams can easily be substituted with sweet potatoes but I like yams because of their rich orange color.
- Cut the yams in equal sized wedges around 1/2″ thick by 3″ long. I prefer thicker slices so more caramelization forms on the yams
- Toss the cut yams in coconut oil along with the ground cinnamon, cayenne pepper, vanilla extract, sage, salt & pepper.
- Place the marinated yams on a baking sheet large enough so the yams do not overcrowd.
- Cut the butter into 6 thin slices and scatter the slices over the yams. On each slice of butter place 1 cinnamon stick and equally distribute the ground clove.
- Grate the orange zest and drizzle the honey equally over the yams.
- Roast in the oven @ 350* for around 35 minutes. Stir the yams once around the 15 minute mark. 35 minutes is an estimate. The yams should be golden brown with slightly burnt tips when done.
- Remember, potatoes and yams often need more salt than you think. Be liberal with the salt so that the natural sweetness stands out.
- Garnish with additional chopped sage and a drizzle of honey.
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