1. Pre-heat oven to 400
  2. Cut yams into wedges (about 4) per yam
  3. Put them in a large bowl, and toss them with the maple syrup, 1/2T crushed red-pepper flakes and 2T of the olive oil. Let it sit for 10 minutes - tossing once or twice to coat, while the oven get's hot
  4. Line a baking sheet with foil and throw the wedges on it. Season with salt-n-pepa and then bake until they are caramelized around the edges and soft at their thickest part. This should take about a half hour, maybe 35 minutes. 
  5. As the yams roast, create the yogurt sauce by combining yogurt, lime juice, and 1T of olive oil in a small bowl. Whisk and season with salt-n-pepa to taste. 
  6. Serve with a yogurt drizzle, red pepper flakes, scallions, and some sea salt. 




  • 3 large yams

  • 2 tablespoons real maple syrup

  • 1 tablespoon crushed red-pepper flakes

  • 3 tablespoons EVOO

  • Kosher salt and freshly ground black pepper

  • ½ cup plain Greek yogurt

  • the juice from 2 limes

  • 2 scallions, both green & white parts, thinly sliced, for garnish