Roasted Purple Yam with Coconut, Lime, and Tahini

Name: Roasted Purple Yam with Coconut, Lime, and Tahini
Prep time: 10 min
Total time: 35 min
Yield: 2 to 4 servings
Ingredients: 2 medium purple yams (ube); 2 tablespoons coconut oil; 2 teaspoons tahini (sesame paste); 1/2 lime, plus extra for serving; 1 teaspoon bee pollen; 1/4 teaspoon fine sea salt

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2 to 4 servings

Total: 35 min Active: 10 min

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Ingredients (6)

2 medium purple yams (ube)
2 tablespoons coconut oil
2 teaspoons tahini (sesame paste)
1/2 lime, plus extra for serving
1 teaspoon bee pollen
1/4 teaspoon fine sea salt

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Nutritional Information

Calories151
Fat8.27g
Saturated fat6.11g
Trans fat0g
Carbs18.74g
Fiber2.91g
Sugar0.41g
Protein1.46g
Cholesterol0g
Sodium154.09mg
Nutritional Analysis per serving (4 servings) Powered by

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The purple yam known as ube is a great ingredient that’s becoming more and more familiar to American diners. It takes to roasting just as well as any other naturally earthy-sweet root vegetable, and is extra-pretty on the plate. Seasoned with tahini, lime juice, and coconut oil, it’s a simple, healthy, and delicious side to almost anything, but can stand on its own as well. Skip the bee pollen and it’s vegan too.

Note: The recipe makes one or two servings, but you can easily increase the amounts to make as many as you need.

from: Unicorn Food: Beautiful Plant-Based Recipes to Nurture Your Inner Magical Beast by Kat Odell

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Unicorn Food: Beautiful Plant-Based Recipes to Nurture Your Inner Magical Beast

by Kat Odell

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What to buy

Nordic Ware Natural Aluminum Baking Sheet, $14 on Amazon

This durable and rust-proof aluminum baking sheet conducts heat well, so everything you make, from appetizers to baked goods, cooks evenly.
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Instructions

1Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
2Prick the yams all over with a fork, place them on the baking sheet, and roast in the oven until soft when pierced in the middle with a fork, about 25 minutes. Set the yams aside to cool slightly.
3Using a paring knife, carefully peel the yams while they’re still hot; discard the skins. Slice the yams in half lengthwise and transfer them to a platter (or individual plates). Using a fork, gently press the yam halves into the plate(s), mashing them slightly.
4Add 1 1/2 teaspoons of the coconut oil to each yam half, distributing the oil evenly with a knife to coat the yam. Drizzle each yam half with 1/2 teaspoon of tahini, then squeeze the lime half evenly over each and grate the lime zest atop. Finally, top each with 1/4 teaspoon of the bee pollen and a pinch of salt. Serve immediately with the remaining lime alongside.

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