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
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 4 1x
- Category: Side dish
- Cuisine: Vegan Gluten free
Description
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.
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.
Another winner! I roasted the yams with some delicata squash and other root veggies I received in my CSA box for Thanksgiving dinner. The result was so delicious that we ate the veggies before, during, and after the meal! I made it again the following week to augment my meet buddha bowl and again, it was a standout addition.
Many thanks again for your efforts to keep us all well fed!
★★★★★
Great to hear Ingrid!
Wonderful recipe! Made it for Thanksgiving and added the dash of Chipotle which gave it a nice twist. Highly recommend!
★★★★★
Awesome Heather, glad you liked it!
Best addition to the table! So simple and so delicious. This was also good with a touch of roasted Chipotle powder I had on hand.
★★★★★
Thanks Rachel- and I love the chipotle addition!
We had two monster yams delivered yesterday with three large beets, a bag of radish and carrots. So I chopped them up coated with EVOO, sprinkled sea salt & fresh cracked pepper adding the carrots, then radish. Almonds added with maple. It is smelling lovely! Tastes even better and satisfies very well!
★★★★★
I would like to make these for Thanksgiving dinner today… can I make them ahead of time and reheat?
Yes!
Simple to make. Lovely in the presentation. Delicious to eat. We enjoy these hot or room temperature. And we have been known to eat the leftovers lightly heated the next day for breakfast with dollop of really good ricotta cheese alongside. Thanks!
★★★★★
Great to hear! Perfect for breakfast- good idea!
This 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.
★★★★★
thanks Terry! Glad you enjoyed it! You are quite the prolific gardener….what do you have left this season?
Hi 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.
Oh 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.