Honey-Roasted Yams with Feta Whip

This recipe is from Christall Lowe’s cookbook Kai.

Ingredients

• Yams^* 500 g
• Oil 2 Tbs
• Runny Honey or Pure Maple Syrup 2 Tbs plus 1 Tbs extra for drizzle
• Balsamic Vinegar 1 Tbs plus 1 Tbs extra for drizzle
• Chopped Parsley a handful, to garnish

^*You may substitute carrots, parsnips or sweet potatoes.

For the feta whip

• Feta Cheese 200 g, crumbled
• Cream Cheese 250 g, softened or Greek Yoghurt 1 cup
• Lemon Juice 2 Tbs
• Lemon Zest 1 Tbs

Cook It

1. Heat the oven to 200°C.
2. Place yams in a bowl with oil, honey and balsamic vinegar. Toss to coat the yams and spread into a large roasting dish or baking tray with sides in a single layer.
3. Roast for 30–40 minutes until golden brown all over, turning twice during cooking. Remove from the roasting dish and spoon any leftover marinade into a small bowl.
4. While the yams are cooking, make the feta whip. Put feta cheese, cream cheese, lemon juice and zest into a medium bowl. Blend together with an electric beater until smooth and creamy. Alternatively, place the ingredients into a blender or food processor and blend until smooth.
5. Mix the extra tablespoons of balsamic vinegar and honey with the marinade reserved from the roasting dish, to create a drizzle.
6. Serve the yams either with, or over, the feta whip, drizzled with the marinade and sprinkled with chopped parsley.

Recipes reproduced with permission from Kai: Food stories and recipes from my family table, by Christall Lowe, photography by Christall Lowe, published by Bateman Books.