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Peter Gordon

Pecan and Maple Glazed Yams

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

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.

Ingredients

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

Method

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,

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