Lunch: Roasted Yams with Brown Butter Granola and Maple Yogurt

Recipe by Dawn Perry Granola makes a deliciously crunchy addition to this timeless Thanksgiving favorite.

This recipe includes superfoods such as:

Sesame Seeds

Health benefits of Roasted Yams with Brown Butter Granola and Maple Yogurt

Sesame seeds help with progesterone balance. Lignans found in in sesame seeds help to prevent excess estrogen production.

Ingredients

1/2 c. unsalted butter (1 stick)
8 small yams or sweet potatoes, halved lengthwise
kosher salt
1 c. old-fashioned rolled oats
1/2 c. unsweetened shredded coconut
2 tbsp. brown sugar
1 tbsp. sesame seeds
Pinch of cayenne
2 tbsp. maple syrup
1 c. plain yogurt

Instructions

Preheat oven to 400 degrees F. In a medium skillet over medium heat, melt butter. Continue cooking, swirling skillet occasionally, until golden brown and nutty smelling, about 4 minutes. Set aside.
On a parchment-lined making sheet, brush yams on both sides with browned butter and season with salt. Roast cut-side down until tender, 20 to 25 minutes.
Meanwhile, toss remaining brown butter with oats, coconut, brown sugar, sesame seeds, cayenne, 1 tablespoon maple syrup, and 1/4 teaspoon salt in a medium bowl. Transfer mixture to a large nonstick skillet and cook over medium heat, stirring often, until golden, 10 to 12 minutes. Transfer to a baking sheet to let cool and crisp up.
Whisk yogurt with remaining tablespoon maple syrup. Serve potatoes dolloped with maple yogurt and sprinkled with granola.