Here’s the thing, I believe most emphatically that I could eat these Roasted Yams with Lime Sunflower Seed Sauce every day for the rest of my life and never get tired of them. They’re that good. The flavors we’re messing with here – earthy yams (or sweet potatoes), maple syrup, red pepper, lime, green onion – are sophisticated and surprising. Sweet roasted yams on their own are always delicious but when you add a savory lime sauce and heaps of red pepper flakes, the sweetness is cut and your tastebuds are hit by the creamy refreshingness that makes taking down a whole platter on your own well within the realm of possibility.
I wish I could take credit for the flavor pairings going on here, but they’re straight out of the freshman cookbook from Venice, California’s Gjelina restaurant. It’s a gorgeous book with a slew of recipes I have bookmarked for future kitchen experimenting. This is my veganized version of their Roasted Yams with Lime Yogurt, where I’ve switched out a sunflower seed puree for the Greek yogurt sauce called for by chef Travis Lett. I was worried that I wouldn’t be able to perfect a sauce that would do the yogurt version justice, but I think I nailed it. It’s perfection on these taters but would also go great over veggie tacos or drizzled over roasted carrots and beets like in my Beet Hippie Bowls.
I switched out maple syrup for the honey called for in the yam marinade, mainly because I only stock raw honey in my pantry. It’s semi-solid at room temp and harder to work with for coating veggies. I also opted to pan sear my yams on the stovetop for a few minutes before putting them straight into the oven, slightly reducing cooking time and giving you the option to use a badass cast iron skillet as a cooking vessel and serving platter all in one. However you choose to serve these yams, just make them. You can thank me later.
- 2 large yams or sweet potatoes, quartered lengthwise
- 2 tablespoons maple syrup
- 2 tablespoons extra virgin olive oil, divided
- 1½ teaspoons red pepper flakes
- sea salt & freshly ground black pepper
- 2 green onions, thinly sliced
- handful cilantro, minced
- LIME SUNFLOWER SEED SAUCE
- ½ cup raw sunflower seeds, soaked in water overnight
- ½ cup light coconut milk
- ¼ cup lime juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon agave nectar
- zest of one lime
- ½ teaspoon sea salt
- Preheat oven to 425 F. Toss yams with maple syrup, 1 tablespoon extra virgin olive oil, and red pepper flakes. Season generously with sea salt and black pepper.
- Heat a cast iron skillet or any oven safe skillet over medium-high heat with remaining tablespoon of olive oil. Once skillet is very hot, place yams cut side down and allow to brown for 3 - 5 minutes. Flip yams to other side and place skillet in oven. Roast for 25-30 minutes, until yams are fork tender and well browned on all sides.
- LIME SUNFLOWER SEED SAUCE
- While yams are roasting, combine all ingredients for the sauce, except for the lime zest, in a high speed blender. Blend until very smooth, approximately 1½ minutes. Place sauce in the refrigerator and allow to cool as it will be warm from blending. Once cooled, whisk in lime zest.
- To serve sweet potatoes, transfer to a serving platter, drizzle liberally with sauce and garnish with green onions and cilantro. Serve warm.
- Remaining sauce will keep in the refrigerator for up to a week.
Oh yum, I could totally go for a plate of these right now! Love this post, especially your food-tography 🙂 Have a great day! xo
Thanks so much, Jess!
I love sweet potatoes and this looks delicious. I just pinned so I can make it later.
You’ll love it Sonya! Let me know how it turns out.
This sauce sounds delicious! I am imagining it on all kinds of things, though it is especially pretty on the orange yams! The yogurt vs vegan recipes intrigue me. As I am cooking for vegetarians, not vegans, I may give both a try! Thanks for the time you spent to make something delicious appropriate for everyone!
Hi Wendy, I hope you make them and love them as much as we do!
These look and sound fabulous! I am really looking forward to trying this recipe, as the sauce sounds delicious too. Pinned 🙂 Thank you so much for sharing at the Sunday Fitness & Food Link-Up!
Thank you, Angela!
I almost never comment (because I am a weeniebutt) but this was too darn good not to. I skipped the pan grilling business, lazily opting for a parchment lined sheet. Tasting the components separately I started to think the sauce would clash but I could not have been more wrong. It’s just super yum. If I ever did fancy cooking for guests this would certainly hold its own. Thanks!!! I am very relieved I made extra…
Right?! It’s one of those recipes that you’re like, this can’t be that great, but everything just works so well together in the end. I am lazy too sometimes and just roast the potatoes in the oven on parchment. 🙂 I also always have cashew cream in my fridge, so I use that as a base for the sauce sometimes so I don’t have to blend up the sunflower seeds.
I’m not a great fan of sweet potato, but the sauce made all the difference, it was lovely. Can you tell me if the sauce will freeze? Thank you.
It’s all about the sauce! I’m not sure about freezing it though, the flavor would probably be fine once thawed but the consistency might be off, like too watery. If you try it, please let me know.