Candied Yams with Hazelnut Dukkah



Candied Yams

1 kg yams cut in half lengthways (Oamaru Organics)

2 tablespoons olive oil

2 tablespoons maple syrup

1.5-2 tablespoons hazelnut dukkah (see recipe below)


Hazelnut Dukkha

½ cup Hazelnuts (Hazelnut Estate)

6 tablespoons coriander seeds

2 tablespoons whole cumin seeds

2 tablespoons coriander seeds

¼ cups of sesame seeds

1 tablespoon dried thyme

½ cup salted roasted pistachios

¼ teaspoon cayenne pepper

Salt & freshly ground pepper


Candied Yams

Preheat oven to 200c.

Line an oven tray with baking paper place the yams on tray drizzle the olive oil, maple syrup over the yams, then toss to coat.

Sprinkle the dukkah and season with salt and pepper.

Put in oven and roast for 25mins or until yams are lightly caramelised, turn once during cooking.


Hazelnut Dukkha

Heat a large cast Iron pan over medium heat, add hazelnuts and toast until browned, stirring often.

Place Hazelnuts in a dish and set aside.

Place sesame seeds in the hot pan and toast until golden, stirring often set aside.

Place cumin, coriander seeds and dried thyme in a hot pan, toast until fragrant and beginning to darken, then set aside.

Put toasted hazelnuts into a spice grinder, grind until coarse, put pistachios into grinder add to hazelnuts in a medium bowl.

Add toasted cumin, coriander and thyme to grinder and grind until coarse.

Stir into the hazelnuts.

Mix in the sesame seeds and cayenne pepper, season with salt and pepper.


Recipes from Elizabeth Marshall.


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