I know. I know. Sweet potatoes are not yams. But that’s what my grandfather called them. In many parts of the country sweet potatoes are known colloquially as yams. I used the term just to shorten the title.
There was less than a handful of Brussels sprouts left, and there were a few sweet potatoes from the garden still hanging around. I tossed the halved Brussels sprouts and thickly sliced sweet potatoes with a bit of avocado oil, lemon juice, chili pepper syrup and kosher salt before roasting them in a hot oven. (The syrup was a byproduct of making candied chili peppers by caramelizing the peppers with Turbinado sugar).
I sautéed sliced ginger and garlic with olive oil and kosher salt, added spinach and continued cooking until tender.
The sautéed spinach shared the plate with roasted sweet potatoes and Brussels sprouts. Asiago cheese sprinkled on top and a few chile glazed pecans made for a simple but tasty dish.