Smokey Roasted Yam Spears

  • Cooking Channel

Total Time:
40 min
10 min
Inactive Prep:
30 min
4 servings


  • 2 pounds sweet potatoes or garnet yams (about 3 of the same size, if possible), cut lengthwise into 1-inch-thick wedges
  • 3 tablespoons olive oil
  • 1 1/4 teaspoons Spanish smoked paprika
  • 1 teaspoon kosher salt
  • 1 lemon
  • 1 cup mayonnaise


Preheat the oven to 425 degrees F.

Put the oil on a large rimmed baking sheet. Heat the pan in the oven for 5 minutes.

Carefully, put the potatoes on the hot pan-they should sizzle-and turn with tongs or a spatula to coat with oil. Spread the potatoes so they are not touching and cook until tender when pierced with the tip of a knife, 20 to 25 minutes.

Meanwhile, combine the paprika with the salt and set aside. Zest the lemon, squeeze 1 tablespoon of juice, and whisk both into the mayonnaise, reserving a tiny bit of zest. Put the mixture into a little bowl, sprinkle the reserved zest on top and set aside.

Sprinkle the potatoes with most of the paprika mixture, tossing to coat. Return the potatoes to the oven and roast for 2 minutes more. Transfer to a platter and sprinkle with the remaining paprika mix. Serve immediately with the lemon mayonnaise.

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