Recipe of the Season
 By Executive Chef Andy Najpauer, The Private Chefs


4 large Garnet yams
2 T coconut oil
6 cinnamon sticks
1/4 tsp ground cinnamon
1/4 tsp ground clove
1 T chopped sage (4 sage leaves)2 T orange blossom or plain honey
1/4 tsp vanilla extract
1/2 stick butter
Zest of 1 orange
Pinch of cayenne pepper
Kosher salt & ground pepper to taste

Garnet yams can easily be substituted with sweet potatoes but I like yams because of their rich orange color.

  • Cut the yams in equal sized wedges around 1/2″ thick by 3″ long. I prefer thicker slices so more caramelization forms on the yams
  • Toss the cut yams in coconut oil along with the ground cinnamon, cayenne pepper, vanilla extract, sage, salt & pepper.
  • Place the marinated yams on a baking sheet large enough so the yams do not overcrowd.
  • Cut the butter into 6 thin slices and scatter the slices over the yams. On each slice of butter place 1 cinnamon stick and equally distribute the ground clove.
  • Grate the orange zest and drizzle the honey equally over the yams.
  • Roast in the oven @ 350* for around 35 minutes. Stir the yams once around the 15 minute mark. 35 minutes is an estimate. The yams should be golden brown with slightly burnt tips when done.
  • Remember, potatoes and yams often need more salt than you think. Be liberal with the salt so that the natural sweetness stands out.
  • Garnish with additional chopped sage and a drizzle of honey.

For more information about making entertaining easy with The Private Chefs, contact Chef Andy.