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Honey-Roasted Yams with Feta Whip

Serves 4 as a side

© by Christall Lowe

This recipe is from Christall Lowe’s cookbook Kai.


  • 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.