Ingredients
Method
1.Preheat oven to 200°C. Line an oven tray with baking paper. Place yams on tray, drizzle with olive oil and maple syrup and toss to coat. Sprinkle with dukkah and season with salt and pepper.
2.Roast for about 25 minutes or until yams are lightly caramelised. Turn once during cooking.
To make your own dukkah, in a dry fry pan toast 2 teaspoons each of fennel, coriander and cumin seeds, then grind in a mortar and pestle. Mix with 2 tablespoons toasted sesame seeds, ½ tsp teaspoon chilli flakes (optional), ¼ cup finely chopped almonds and ¼ cup finely chopped pistachios. Season to taste with salt and pepper. Makes approximately ½ cup. Stored in an airtight container, it will keep for 3-4 weeks.
Note
