A super simple side dish, this recipe for Maple Roasted Yams with Pecans is vegan and gluten-free. It takes about 35 minutes from start to finish with only 5 minutes of actual hands-on time. I love how roasting yams caramelizes the edges and gives them such great flavor. This 3 ingredient recipe is a such a snap to make: give it a whirl!
Good morning friends! It’s Sunday morning and this was my breakfast today. Brian is out of town and I guess I just felt like having yams for breakfast. So good – I ate the entire thing!
Just slice up the yams, coat with olive oil, salt and pepper pepper them up, and roast on a sheet pan for 20 minutes. Pull them out, toss in some pecans, drizzle with maple, stir, then back in the oven for 10 minutes. It really couldn’t be any easier. The nice thing is you could make this for just 1 person, or make it for 8 – it’s up to you. Plan on 3-4 ounces of yams per person and FYI, they do shrink up a bit in the oven.
Maple Roasted Yams with Pecans
A very simple recipe for roasted yams with maple and pecans that is easy to make and takes 5 minutes of hands on time before going into the oven to bake.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 4 1x
- Category: Side dish
- Cuisine: Vegan Gluten free
Ingredients
- 4 very small yams ( or 3–4 ounces per person) – Sliced
- olive oil
- salt
- fresh cracked pepper
- real maple syrup
- pecans, a handful
Instructions
- Pre-heat oven to 425 F
- Slice yams into ¼ inch thin rounds.
- Toss with olive oil so all sides are coated.
- Lay them out on a parchment or foil lined sheet pan, mostly in one layer. A little overlap is fine, but do not crowd too much.
- Sprinkle with generous pinch salt and cracked pepper.
- Roast 20 minutes in the oven. Scatter with pecans and drizzle with a little maple. Gently mix and then return to the oven for 10 more minutes, or until edges begin to caramelize and yams are tender. Place on a platter or baking dish, cover loosely with foil and keep warm until serving.
Terry says
October 11, 2017 at 1:49 pmThis was my first year growing yams. When they came in I of course came to your website first to see what I was going to do with them. This is a simple recipe that makes a great dish. Maple syrup and pecans work well with the yams. Sweet and crispy.
★★★★★
Sylvia Fountaine says
October 12, 2017 at 4:12 pmthanks Terry! Glad you enjoyed it! You are quite the prolific gardener….what do you have left this season?
Terry says
October 14, 2017 at 8:34 amHi Sylvia,
We had a fairly good year on the southern coast of Maine. I’m in the middle of a 2 week vacation. Using the time to harvest and store some crops. Winter squash and sweet potatoes should all be cured shortly and ready for storage. I still have daikon radishes, cabbage, and some parsnips in the ground. We haven’t had a frost yet so they can wait a little bit longer.
I have two grape vines, Worden and Viola variety, that gave me 50 lbs of grapes this season. I’ve made jelly and some jam. I also boiled a gallon of juice down to a quart of grape molasses. I used it when I baked some salmon. I know Washington State is a great wine producing state. Perhaps you have a couple of suggestions on what else I could cook with my grape molasses. I hope your having a good harvest season. It is one of my favorite times of the year.
Sylvia Fountaine says
October 14, 2017 at 8:39 amOh my goodness, Grape Molasses! What a great idea! Sounds divine and especially on salmon. Glad you are having a good year and enjoying your time in the garden.