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Roasted Yams with Citrus and Coriander Butter

Recipe Notes (some of which may have been culled from comments on the recipe): I just used ground coriander and didn't toast it. This actually worked better than grinding my own coriander as when I had done so, no matter how much I ground it, it came out too coarse. I just spread the mixture on the sweet potatoes early and roasted them longer with the mixture on them. I also squeeze orange juice on the yams before cooking. Watch them as they tend to get a little brown. Butter can be made the day before so it is quick and easy the day of. I added a little more sugar and squeezed orange into the butter mixture to have a little more glaze.
Course Yams
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 10 Servings
Author Bon Appetiti, November 2003


  • 1 tablespoon coriander seeds
  • ¼ cup ½ stick butter, room temperature
  • 1 tablespoon golden brown sugar
  • 1 tablespoon grated orange peel
  • 1-½ teaspoons grated lemon peel
  • Nonstick vegetable oil spray
  • 3 pounds long narrow yams red skinned sweet potatoes, unpeeled, halved lengthwise, cut crosswise into ½ inch thick slices
  • 1-½ tablespoons olive oil
  • 2 tablespoons minced fresh Italian parsley


  1. Stir coriander seeds in small skillet over medium-high heat until darkened in color and fragrant, about 4 minutes. Cool sees; grind in spice mill or enclose in plastic bag and crush finely with mallet. Place seeds in small bowl. Mix in butter, sugar, orange peel and lemon peel. Season butter with salt and pepper. (Can be made 1 week ahead. Cover and chill.)
  2. Position rack in bottom third of oven and preheat to 375 degrees F. Spray heavy large rimmed baking sheet with nonstick spray. Toss yams and olive oil in large bowl to coat. Spread yams in single layer on prepared sheet. Sprinkle with salt and pepper. Roast until tender and golden brown, stirring occasionally, about 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate on sheet.)
  3. Drop butter onto yams in small dollops. Roast until heated through, glazed, and browned, stirring occasionally, about 20 minutes (or 25 minutes if refrigerated). Season with salt and pepper. Mound in bowl; sprinkle with parsley.