CARAMELIZED YAMS WITH RED CURRY-MAPLE COMPOUND BUTTER

This globally inspired side dish is a modern take on candied sweet potatoes. Red curry and maple syrup add a subtle sweetness and spiciness.

For compound butter

2 sticks (16 tablespoons) butter, softened

1 teaspoon lime zest 1 tablespoon red curry paste

2 tablespoons minced basil

2 teaspoons minced garlic

1 teaspoons minced shallots

2 tablespoons maple syrup

For yams

4 medium yams, cut into quarters lengthwise

2 teaspoons minced garlic

2 teaspoons minced shallot

1 teaspoon smoked paprika

1 teaspoon sea salt 1 tablespoon olive oil Maldon sea salt, for optional garnish

Chopped basil, for optional garnish

Prepare compound butter: In a mixing bowl, combine butter, lime zest, curry paste, basil, garlic, shallots and maple syrup, and stir with a spatula. Take a 12- to 14-inch piece of plastic wrap and spoon the mixture in the middle lengthwise, into a burrito shape.

Wrap the mixture and roll into a burrito. Refrigerate for at least 4 hours, preferably overnight.

Prepare yams: Preheat oven to 450 degrees.

In a large mixing bowl, toss together quartered yams, garlic, shallot, paprika, salt and olive oil. Lay yams flat on 1 or 2 sheet trays, taking care not to overcrowd them.

Roast for 20 minutes, then turn the yams over and cook for an additional 5 minutes. Set the oven to broiler and cook for another 3 to 4 minutes until golden brown and delicious looking, to caramelize the yams. (If you don’t have a broiler, skip this step and roast in a skillet.)

To plate, place the roasted yams in a shallow oval serving dish. Cut the compound butter into 1-inch slices, and place on top. Garnish with Maldon sea salt and basil, if desired.

Serves 6.

— Chef Cory Hughes, Fig & Ash, North Side