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Roasted Yams with Citrus Dip

Servings: 4


  • 3 large orange yams peeled and cut lengthwise into large wedges *see Recipe notes
  • 1 tablespoon honey
  • 3 tablespoons olive oil divided
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • 1/2 cup plain Greek yogurt
  • Zest from half of a lemon
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon smoked paprika
  • 1/4 cup green onions thinly sliced


  • Preheat oven to 425 degrees.
  • Line a sheet pan with foil and spread with 1 tablespoon olive oil.
  • In a large bowl, toss the yams with honey and remaining olive oil; sprinkle with salt, pepper and chili powder and mix well.
  • Place yams on baking sheet in a single layer and roast until soft and golden brown, about 20 minutes.
  • Flip yams and roast for another 5-10 minutes; if needed, broil the yams to desired level of browning.
  • Combine yogurt, lemon zest, lemon juice and paprika in a small bowl and set aside.
  • Serve yams warm with citrus dip and green onions.


*What we in the U.S. refer to as yams are really orange sweet potatoes.