Slow roasting yams bring them to another flavour level entirely!  The skin gets lightly charred in spots, and the insides get creamier and smoother than ever.  Normally I love yams with just a simple touch …. butter, salt and pepper.  Lately I’ve been seeing recipes for a version that included a Miso Tahini dressing in place of the butter.  Given that I love all three ingredients, I decided to give it a taste test.  Instant winner – so delicious.

I had some cilantro around so tossed a bit of that over top as well.

How easy is this?  Dead simple.

Mix with a fork in a small bowl until smooth.

•  2 Tbsp. tahini
• 2 Tbsp. miso (I used white)
• 2 tsp. rice vinegar
• 1 Tbsp. water
• 1/2 tsp sesame oil

Garnish:

• thinly sliced scallions
• toasted sesame seeds

Wash and poke yams with a fork.  Give them a little love by massaging them with olive oil – season with salt and pepper.  Cook yams at 375 degrees until super soft and lightly charred.  (how long will depend on the size, have you ever noticed the variance??). You could also cut them into a few irregular pieces, toss in olive oil and bake on a tray, which would be faster.  Count on at least an hour though.

When deliciously soft, split open, season again with salt and pepper – scoop on the sauce and sprinkle over the scallions and sesame seeds.  Absolutely satisfying.