I love the slightly tropical flavor of this simple dish. You’ve got the natural sweet caramel flavor from the yam, mixed with coconut for an extra exotic note and acidity to brighten. Tahini mellows the potato’s sweetness with an additional creamy note.
Excerpted from Unicorn Food: Beautiful Plant-Based Recipes to Nurture Your Inner Magical Beast by Kat Odell (Workman Publishing). Copyright © 2018. Photographs by AJ Meeker.
- 2 medium purple yams
- 2 tablespoons coconut oil
- 2 teaspoons tahini (sesame paste)
- 1/2 lime, plus extra for serving
- 1 teaspoon bee pollen
- 1/4 teaspoon fine sea salt
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Prick the yams all over with a fork, place them on the baking sheet, and roast in the oven until soft when pierced in the middle with a fork, about 25 minutes. Set the yams aside to cool slightly.
- Using a paring knife, carefully peel the yams while they’re still hot; discard the skins. Slice the yams in half lengthwise and transfer them to a platter (or individual plates). Using a fork, gently press the yam halves into the plate(s), mashing them slightly.
- Add 1 1/2 teaspoons of the coconut oil to each yam half, distributing the oil evenly with a knife to coat the yam. Drizzle each yam half with 1/2 teaspoon of tahini, then squeeze the lime half evenly over each and grate the lime zest atop. Finally, top each with 1/4 teaspoon of the bee pollen and a pinch of salt. Serve immediately with the remaining lime alongside.