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The Richmond avenue

simple recipes + simple ingredients

recipes

Roasted Yams with Honey, Espelette, and Lime Yogurt

December 15, 2016

Although we’re tucked away in Northwest Louisiana, we still enjoy hearing the restaurant buzz from all over the country. From The French Laundry in Napa Valley with its notorious two month waitlist to Dominique Ansel’s bakery creation of the cronut in New York, we have an ever growing list of restaurants and shops to visit.  

On this list is a restaurant called Gjelina. This trendy restaurant has been a fixture in Venice, CA for years (with rumors of opening in NY soon) and is known for its vegetarian dishes and wood-fire pizzas, so when I learned that Chef Travis Lett had put out a cookbook of Gjelina’s dishes, I bought it immediately to try my hand at recreating some of his recipes at home!

The book is truly one of the more beautiful cookbooks I’ve seen, with stunning photos of the ingredients, plated dishes, and shots of the restaurant. Within a few pages, it’s easy to see Lett’s vision and passion for Gjelina, as well as his appreciation for his staff and sous chefs (there are individual pictures of each one!).

More than anything though, I am most excited about the giant portion of this book that features vegetables: page after page of roasted, braised, or pan-seared vegetables that look like they could be dinner versus just a side dish. Lett does a really good job of using minimal effort to manipulate the vegetables while finding creative ways to enhance their flavors and textures.

The first recipe I tried was roasted yams with honey, espelette, and lime yogurt. I substituted Japanese sweet potatoes in place of the yams and red chili pepper flakes instead of the espelette. The combination of the spicy pepper with the sweet honey and tangy lime yogurt was a burst of flavor. Due to the honey, the sweet potatoes were more tender than crispy. The yogurt helps to cut some of the spice, but even without it the potatoes were sublime. As someone who ate this for dinner and lunch for the next two days, it’ll definitely be a recipe that I know I’ll make again and again.

 

Roasted Yams with Honey, Espelette, and Lime Yogurt
2016-12-15 15:33:16
Serves 4
Save Recipe
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Prep Time
20 min
Cook Time
30 min
Total Time
55 min
Prep Time
20 min
Cook Time
30 min
Total Time
55 min
Ingredients
  1. 1/2 cup plain Greek-style yogurt
  2. Juice of 2 small limes (to taste)
  3. 3 tbsp extra-virgin olive oil
  4. Sea salt
  5. Freshly ground black pepper
  6. 2 medium to large yams (I used Japanese sweet potatoes)
  7. 2 tbsp honey
  8. 1 tbsp espelette pepper (or crushed red pepper flakes โ€“ to taste)
  9. 2 green onions (white and green parts), sliced thinly
Instructions
  1. Preheat the oven to 425 degrees.
  2. In a small bowl, combine the yogurt with the lime juice and 1 tbsp of the olive oil. Season with salt and pepper. Set aside.
  3. Cut the yams lengthwise into eight wedges. In a medium bowl, toss the yams with the honey, ยฝ tbsp. of the espelette pepper, and the remaining olive oil. Season with salt and pepper. Marinate for 10 minutes, tossing once or twice to coat.
  4. Transfer the yams to a rimmed baking sheet and roast until they are nicely caramelized around the edges and soft when pierced with a knife at the thickest part, 25-35 minutes.
  5. Transfer to a serving platter, drizzle yogurt over all, and garnish with the green onions and remaining espelette pepper. Serve warm.
The Richmond avenue https://therichmondavenue.com/

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  1. Susan Stavinoha says

    December 15, 2016 at 3:50 pm

    Wow that sounds fantastic and easy. I will definitely thy this soon.

    Reply
    • Jasmine says

      December 15, 2016 at 3:52 pm

      Thank you, Susan! It really is, plus it’s easy to modify, too. I can’t wait to see you in a little more than 24 hours! <3

      Reply
  2. John says

    December 15, 2016 at 4:00 pm

    I don’t like Yams but this recipe looks delicious! I recently tried eating sweet potatoes, they were good but needed something… ?

    Reply
    • Jasmine says

      December 15, 2016 at 4:39 pm

      Thank you, John!! Sweet potatoes are one of those ingredients that can be used in so many different ways! I typically eat mine in a bowl with other ingredients, or sometimes even with pasta. It’s worth a shot! ๐Ÿ™‚

      Reply
  3. bailey728 says

    December 15, 2016 at 4:08 pm

    Love this!!! Pinned it and shared it on Twitter! I can’t wait to try it! Thanks, Jasmine โค

    Reply
    • Jasmine says

      December 15, 2016 at 4:19 pm

      Thanks so much, Bailey! ๐Ÿ™‚

      Reply
  4. ramsaysontherun says

    December 15, 2016 at 5:13 pm

    Yams, are one of my favourite, Thanks for sharing this recipe, another one for me to try out.

    Reply
    • Jasmine says

      December 15, 2016 at 5:23 pm

      Thank you for stopping by, Ramsay! I hope you like it if you try it!

      Reply
  5. lynne hoareau says

    December 16, 2016 at 11:21 am

    This sounds delicious Jasmine. Nice to know of another good cookbook ! ๐Ÿ™‚

    Reply
    • Jasmine says

      December 16, 2016 at 2:02 pm

      Thanks, Lynne!! 2016 has been a good year for cookbooks!

      Reply
  6. Sammi says

    December 16, 2016 at 11:58 am

    I am loving this healthy sweet potato recipe! Thanks for sharing it with all of us ๐Ÿ™‚ PS…Your photos are gorgeous!

    Reply
    • Jasmine says

      December 16, 2016 at 2:02 pm

      Thank you for the kind words, Sammi!

      Reply
  7. Iwanttobeacook says

    December 16, 2016 at 2:33 pm

    It sounds delicious. Thanks for sharing it at Fiesta Friday

    Reply
    • Jasmine says

      December 16, 2016 at 6:41 pm

      Thank you! ๐Ÿ™‚

      Reply
  8. carolinescookingblog says

    December 16, 2016 at 9:17 pm

    Sounds like a tasty combination, as you say – I love veggie dishes that have simple twists to bring out the flavors. Thanks for sharing with Fiesta Friday.

    Reply
    • Jasmine says

      December 17, 2016 at 7:56 am

      Simple is always a good way to go! Thanks so much for stopping by, Caroline!

      Reply
  9. Roberta Briffa says

    December 18, 2016 at 9:00 am

    Lovely recipe Jasmine, as always. My kind of food and quick, perfect for this time of year, when people just show up for lunch! ๐Ÿ™‚

    Reply
    • Jasmine says

      December 19, 2016 at 7:54 am

      Thank you so much, Roberta!

      Reply
  10. Jhuls says

    December 18, 2016 at 9:48 am

    The recipe sounds fabulous!! Yum!

    Reply
    • Jasmine says

      December 19, 2016 at 7:48 am

      Thank you, Jhuls!!

      Reply
  11. Rhonda Sittig says

    December 18, 2016 at 10:47 pm

    Hi Jasmine!! I have a list of places I’d like to get to someday– I’ve read about Gjelina and it wounds marvelous– but I didn’t know there was a cookbook! And these yams look beautiful! Are you heading back to Lubbock for Christmas? or staying tucked in at home? Hope is a blessed time for you they Christmas time. xox

    Reply
    • Jasmine says

      December 19, 2016 at 8:46 am

      Thank you, Rhonda!! I hope you get to visit it some day and tell me all about it! ๐Ÿ˜€ We just came back from Austin (where Tyler is from) for the wedding of his youngest sister. We are planning on heading back to Austin to spend Christmas with his family on Friday. Not too bad of a drive! Where will y’all be this Christmas?

      Reply
      • Rhonda Sittig says

        December 21, 2016 at 1:31 am

        Hey Jasmine– All I hear about Austin is that it is such a cool place to live! We’re up in San Francisco seeing our son and family for a little early Christmas. Head hoe tomorrow and all our other 3 kids and families arrive for 9 days for Christmas! We really know how to stretch it out! But I do love kid time! Merry Christmas!!

        Reply
  12. Sadie's Nest says

    January 10, 2017 at 11:34 am

    Look at you- fancy sch-mancy! What is espelette anyway? I will know by the end of the day…

    Reply
    • Jasmine says

      January 10, 2017 at 11:36 am

      It’s a pepper imported from France! It’s so fancy that I didn’t have any or know where to get it, so subbed in red pepper flakes ๐Ÿ˜›

      Reply

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Jasmine

Welcome to The Richmond Avenue! Iโ€™m Jasmine โ€“ wife, mother, pup-mom, accountant, bibliophile, and lover of all things pasta. Some of my favorite moments in life revolve around food, family, and friends, so I created a site to share recipes and stories in celebration of those moments. Read Moreโ€ฆ

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