Pecan and Maple Glazed Yams

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  • Serves


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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
  • salt and pepper
  • 100 ml(3 ½ fl oz) maple syrup
  • 150 g(5 oz) pecan halves, lightly toasted


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, 25–30 minutes. Add maple syrup and pecans to yams, mix them together and return to the oven. Roast until yams begin to lightly caramelise. Gently toss again and serve straight from the oven.