The yams that we are most familiar with are the tubers available in tones of pink/orange, yellow and apricot. Their main season runs from June until October. Look for varieties such as Mellow Yellow and Apricot Delight. They should be firm, with shiny, unblemished skin. If buying pre-packed, check for mould.

Ingredients

• 500-600 grams baby yams
• ¼ cup maple syrup
• ¼ cup butter or oil
• good pinches of nutmeg, white pepper and flaky salt

Method

1. Scrub yams and toss with maple syrup and butter or oil.
2. Season will with the nutmeg, white pepper and flaky salt.
3. Scatter yams on a baking-paper or foil-lined tray, and fan bake at 180ºC for 20 minutes or until tender. Turn occasionally during cooking to ensure even browning.