Caramelised roast yams with maple syrup and dukkah

For a gluten and dairy-free side dish everyone will love, you can't go past Nadia Lim's yam recipe. Roasted until lightly caramelised with maple syrup and dukkah, these yams will go down a treat with your next roast

By Nadia Lim
  • 10 mins preparation
  • 25 mins cooking
  • Serves 6
  • Print


  • 1 kilogram small or medium yams, cut in half lengthways
  • 2 tablespoon olive oil
  • 2 tablespoon pure maple syrup
  • 1½-2 tbsp dukkah


  • 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.

read more from