- Yield Serves three-six
- Time 1 hour
Grant Cornett for The New York Instances. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.
These roasted yams are adapted from a recipe that Travis Lett, the chef and an proprietor of Gjelina in Venice, Calif., published in a 2015 cookbook devoted to the restaurant’s foods. They are a marvelous accompaniment to a roast chicken, but they are possibly even far better as a platter to accompany a salad of hearty greens, cheese and nuts. What can make them memorable is a method Lett calls for during the cooking: tossing the tubers in honey just before roasting them, which intensifies their caramelizing. The crisp, close to-burned sweetness functions superbly against the heat of the pepper and the acidic creaminess of the yogurt you dab onto the dish at the end. It is a straightforward dish, but it final results in wonderful eating.