Very Slow-Roasted Yams With Seven-Herb Sauce Recipe - Los Angeles Times
Lots of herbs and sour dairy combine to make the best creamy, savory sauce for roasted yams.
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Ingredients
- 4 1/2 pounds medium yams or sweet potatoes (5 to 6), peeled
- 5 tablespoons everyday olive oil, divided
- 1 1/2 teaspoons Diamond Crystal kosher salt, plus more
- Freshly ground black pepper
- 1 large egg
- 1/4 cup buttermilk
- 1/4 cup full-fat plain Greek yogurt
- 1/4 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 cup firmly packed flat-leaf parsley, watercress and/or baby arugula leaves
- 1 cup firmly packed chives, sorrel, chervil and/or dill
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