Turn yam into yum
It’s easy for this vegetable dish to become a vegan one – simply swap the yoghurt for a non-dairy alternative.
Yams are such a fave of mine. We’ve been growing them here in New Zealand since the 1860s. They originate from the Andes, so are a very hardy crop. We have this on the menu at Homestead and I’m kind of obsessed with it. There’s something about yams and sumac. It’s like catnip to me. The yoghurt is the only non-vegan aspect of this dish – Raglan coconut yoghurt is excellent if you’re after a non-dairy alternative, keep an eye out for it.
ROASTED YAMS WITH SUMAC AND SPICED YOGHURT
Prep time: 10 mins Cook time: 30-40 mins Serves: 4-6 as a side
500g yams, washed and halved
½ tsp sumac, plus a little extra for garnish 1 tsp cumin seeds
2 tbsp pomegranate molasses
Flaky sea salt and black pepper
½ cup thick yoghurt Zest and juice of 1 lemon ½ tsp ground cumin
½ tsp sumac
2 large handfuls of baby spinach Small handful of mint leaves, roughly torn
Preheat the oven to 180C.
In an oiled roasting dish, combine the sliced yams with the sumac, cumin seeds, pomegranate molasses, 2-3 tablespoons of olive oil and a generous seasoning of salt and pepper. Pop into the oven to roast for at least 35 minutes, until the yams are lovely and caramelised and tender – almost to the point of being soft. Remove and allow to cool for 5 minutes. In the meantime, combine all spiced yoghurt ingredients together with enough salt and pepper to taste. Dress the spinach with a little olive oil and black pepper, and arrange on a platter with the yams over the top, then dot over the spiced yoghurt, followed by the mint leaves and a little extra sumac.