Pecan and Maple Glazed Yams

Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

New Zealand yams (originally from Peru — along with almost 3000 types of potato!) have finally made it to London where they’re called chioca. They’ve become a firm favourite on the menu at The Providores when they’re in season.


  • 500 g(1 lb) yams
  • 3 tablespoons olive oil


Preheat oven to 200°C/400°F/Gas Mark 5. Line a roasting dish with baking paper. Cut yams lengthways and toss with olive oil, and some salt and pepper. Roast until almost cooked,