Roasted Yams with Brown Butter Granola and Maple Yogurt
By Dawn Perry
Yields:
8
Prep Time:
30 mins
Total Time:
55 mins
Jump to recipeGranola makes a deliciously crunchy addition to this timeless Thanksgiving favorite.
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Ingredients
- 1/2 cup butter (1 stick)
- 8 small yams or sweet potatoes, halved lengthwise
- kosher salt
- 1 cup old-fashioned rolled oats
- 1/2 cup unsweetened shredded coconut
- 2 Tbsp. brown sugar
- 1 Tbsp. sesame seeds
- Pinch of cayenne pepper
- 2 Tbsp. maple syrup, divided
- 1 cup plain yogurt
Directions
- Step 1Preheat oven to 400°. In a medium skillet over medium heat, melt butter. Continue cooking, swirling skillet occasionally, until golden brown and nutty smelling, about 4 minutes. Set aside.
- Step 2On a parchment-lined baking sheet, brush yams on both sides with browned butter and season with salt. Roast cut-side down until tender, 20 to 25 minutes.
- Step 3Meanwhile, toss remaining brown butter with oats, coconut, brown sugar, sesame seeds, cayenne, 1 tablespoon maple syrup, and ¼ teaspoon salt in a medium bowl. Transfer mixture to a large nonstick skillet and cook over medium heat, stirring often, until golden, 10 to 12 minutes. Transfer to a baking sheet to let cool and crisp up.
- Step 4Whisk yogurt with remaining tablespoon maple syrup. Serve yams dolloped with maple yogurt and sprinkled with granola.
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