253. Roasted yams
Serves 6 as a side // källa
2 pounds yams, about 2 medium2 tablespoons extra-virgin olive oil
salt
1/2 cup / 115 grams whole-fat greek yogurt
1/2 teaspoon (or more if you like it stronger) finely minced ginger
Pickled red onions
a handful of Italian parsley leaves
Lemon
Preheat your oven 425°F. Line a baking sheet with parchment.
Toss the yams with a hefty pinch of salt and the olive oil. Add them in a single layer to the prepared pan then roast for 40 to 45 minutes until they are tender and charred in parts.
While the yams roast combine the yogurt, ginger and a pinch of salt in a small bowl.
Let the yams cool to room temperature before you transfer them to a serving platter. Dollop the ginger yogurt on top. Finish with pickled red onions, parsley leaves, a squeeze of fresh lemon juice and flake salt.
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