These sweet and savoury purple yams are like side dish candy. You’ll be licking the maple butter off your plate!
Happy Sunday, folks!
I hope you all had a lovely week/weekend. Adam and I are celebrating our second anniversary this weekend. We spent the day yesterday watching Grey’s Anatomy, napping, and eating way too much food. Today, we’re going out for brunch, painting pottery, and apartment hunting! On our very first date, Adam picked me up (how chivalrous, right?!) and took me to a pottery painting studio. We spent hours talking and laughing, and we’ve spent every day together since! We’ve since decided to make it a tradition to paint pottery on our anniversary every year. I think it’s pretty adorable :). Anyway, happy anniversary, Adam!
Enough mushy gushy anniversary talk; let’s talk about the food we ate this weekend. In particular, let’s talk about these roasted purple yams with maple butter. When I was in my “veggies and starches” class a few weeks ago, our chef taught us how to make this amazing maple butter (it’s technically called maple beurre monté, but we’ll call it maple butter to make things easier). Basically, you heat maple syrup, then whisk in cold cubes of butter. You can use brown sugar and water instead of maple syrup if you don’t have any maple syrup kicking around, BUT the maple version is my favourite. We poured it over everything – roasted veggies and brussel sprouts are just a couple of the things we used it on. We also had lots of it just on it’s own, in spoons. It’s that good. What we really wanted to do was put it on popcorn and pancakes, and drink it.
I found these purple yams at the co-op supermarket here – they always have the best, and most unique, produce selection. I found Jamaican pumpkins there too (which was awesome), and I made soup out of them. Anyway, these purple yams looked so cool and so bright purple that I had to buy two, and I knew that I had to smother them in maple butter. If you can’t find purple yams anywhere, regular yams will do, or even sweet potatoes. I hope you try this recipe so you can be as addicted to this maple butter as I am! Enjoy 🙂
These sweet and savoury purple yams are like side dish candy. You'll be licking the maple butter off your plate!
- 2 large purple yams, peeled and cut into 1 inch chunks (about 3 cups)*
- 1 tbsp fresh thyme, leaves picked off stems
- 1 clove garlic, chopped
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup maple syrup**
- 1/4 cup cold butter, cubed
- 1/4 tsp salt
- 1/4 cup chopped parsley, for garnish
- Preheat oven to 375°F. Grease a baking sheet (if you're not using a non-stick one).
- In a medium bowl, toss yams with thyme, garlic, olive oil, salt and pepper.
- Put yams on prepared baking sheet. Once oven is preheated, put the yams in the oven and bake for 45 minutes***.
- When the yams have 5 minutes left in the oven, you can start the maple butter.
- In a small saucepan, heat the maple syrup over medium heat until it starts to simmer slightly.
- While whisking vigorously, put a small handful of the butter into the syrup. Whisk until butter is completely melted.
- Add another handful of butter while whisking, and repeat this process until you have no more butter.
- When the yams come out of the oven, toss them in the maple butter and some parsley. Eat these immediately and enjoy!
*If you can't find purple yams in your supermarket, regular yams will be just as great. You can also use sweet potatoes.
**If you don't have maple syrup, you can use 2 tbsp water, and 2 tbsp brown sugar instead.
***If your pan is shiny metal, and not non-stick, these will probably cook a bit faster. Start checking them after 30 minutes to make sure they don't burn.