Maple soy glazed yams

We had these yams at Christmas dinner and I’ve been dying to make them again because they are SO FREAKING AMAZING. I didn’t think I liked yams, or sweet potatoes, or any variety of starchy orange vegetable you can think of. I think it’s because they are always served at the holidays and there seems to be a preference to make them sickeningly sweet. I am more of a savory person — just not in to the sweet-potato-with-marshmallow thing. This recipe has you roast the yams and then glaze them with a mixture of maple syrup and soy sauce, which I think lends an incredible sweet-savory balance. Let’s be honest, I may not have even followed my own adapted* recipe and added significantly more soy sauce. Not to mention a generous helping of kosher salt. Tweak to your own preference and enjoy.

(Recipe after the jump.)

Maple Soy Glazed Yams (Serves 4-6)

3 pounds peeled garnet yams (about 3 large yams)
3 tablespoons olive oil, plus more for greasing pan
3 tablespoons maple syrup
1.5 teaspoons soy sauce
Kosher salt and ground black pepper, to taste

Preheat the oven to 425 degrees. Place one rack in the bottom third of the oven and another rack near the top.

If large, quarter the yams and then cut each quarter into wedges about 1/2 inch thick at the widest point (if small they can just be cut in half). Oil a baking sheet (I used a large rectangular glass baking dish). Pile yams on dish and toss with 3 tablespoons olive oil, then sprinkle generously with salt and pepper. Mix well to coat and spread yams evenly on dish.

Roast on bottom rack of oven for 14-16 minutes, until browned on bottom, then turn and roast another 10-15 minutes until tender and golden brown.

Mix the syrup and soy sauce. Remove yams from oven and and brush generously with glaze. Return pan to top rack of oven and roast 5-7 minutes more.

Remove from oven and serve immediately.

*(Recipe adapted from the San Francisco Chronicle)