Roasted Yams with Curried Apples Recipe by Mangia
Roasted Yams with Curried Apples
We've candied yams with honey, and added a twist or two. Harissa, a Tunisian hot chile sauce available in specialty markets, adds a kick of heat, and citrus lends aroma. You will save yourself the chore of having to wash sticky baking sheets if you line them with parchment paper before roasting the yams and apples. If you don't have it, consider lining them with foil, shiny side down, instead.
Ingredients
- 3 large yams about 1 pound each
- 1/4 cup honey
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons orange juice
- 1 tablespoon harissa
- 2 Granny Smith apples 12 ounces each
- 1 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 tablespoon freshly grated orange zest
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line 2 baking sheets with parchment paper or aluminum foil, shiny side down.
- Peel, quarter, and slice the yams 1⁄2 inch thick.
- In a shallow bowl, combine 3 tablespoons of the honey, 3 tablespoons of the olive oil, the orange juice, and harissa, stirring well to dissolve the honey. Add the sliced yams and toss to coat.
- Core the apples and cut them into one-half-inch-thick wedges.
- In another shallow bowl, combine the remaining 3 tablespoons of olive oil, the remaining 1 tablespoon of honey, the curry powder, turmeric, and cinnamon and stir to blend. Add the apples and toss to coat.
- Spread the yams on one baking sheet, the apples on the other. Roast the apples for 20 minutes; the yams, about 30 minutes, until tender. Let each cool on the baking sheet.
- Combine the yams and apples in a serving bowl and garnish with the orange zest. Best served within 1 hour of assembling.
