500g yams
2 tablespoons oil
2 tablespoons runny honey (or pure maple syrup)
1 tablespoon balsamic vinegar
extra 1 tablespoon balsamic vinegar and 1 tablespoon honey or pure maple syrup for drizzle
handful of chopped parsley to garnish
200g feta cheese, crumbled
1 cup (250g) cream cheese, softened, or Greek yoghurt
2 tablespoons lemon juice
1 tablespoon lemon zest

Yams were a staple in our whānau growing up. These weird-looking morsels with crevices that we’d have to scrub the dirt out of have a flavour that I still can’t quite put my finger on. My grandad would grow them year after year, and we would always roast them, the delicious flesh bursting out of the skin when you bit into one. Here I’ve added another dimension to the flavour profile by roasting them in honey and balsamic vinegar. The sweet with the sour is a beautiful thing, and with the feta whip it is absolutely moreish. You can also cook other sweet root vegetables such as kūmara, carrot and parsnip in the same way.

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1.Heat the oven to 200°C.
2.Place yams in a bowl with oil, honey and balsamic vinegar.
3.Toss to coat the yams and spread into a large roasting dish or baking tray with sides in a single layer.
4.Roast for 30–40 minutes until golden brown all over, turning twice during cooking.
5.Remove from the roasting dish and spoon any leftover marinade into a small bowl.
6.While the yams are cooking, make the feta whip.
7.Put feta cheese, cream cheese, lemon juice and zest into a medium bowl.
8.Blend together with an electric beater until smooth and creamy.
9.Alternatively, place the ingredients into a blender or food processor and blend until smooth.
10.Mix the extra tablespoons of balsamic vinegar and honey with the marinade reserved from the roasting dish, to create a drizzle.
11.Serve the yams either with, or over, the feta whip, drizzled with the marinade and sprinkled with chopped parsley.

This is an edited extract
from Kai by Christall
Lowe. Photography,
food styling, recipes
© Christall Lowe.
Bateman Books $59.99.