Ingredients:

  • 2 lbs (900g) yams, peeled and cut into 1-inch (2.5 cm) cubes
  • 2 lbs (900g) sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
  • 3 tablespoons (45 ml) olive oil
  • 1 teaspoon (5g) sea salt
  • ½ teaspoon (2.5g) black pepper
  • ¼ teaspoon (1.25g) ground cinnamon
  • ¼ teaspoon (1.25g) ground nutmeg
  • ¼ cup (60 ml) pure maple syrup
  • 2 tablespoons (30g) unsalted butter
  • 1 tablespoon (15 ml) apple cider vinegar
  • ½ teaspoon (2.5g) ground ginger
  • Pinch of cayenne pepper (optional)
  • ½ cup (60g) all-purpose flour (plain flour)
  • ¼ cup (50g) packed light brown sugar
  • ¼ teaspoon (1.25g) ground cinnamon
  • ¼ cup (55g) cold unsalted butter, cut into small cubes
  • ½ cup (50g) chopped pecans

Instructions:

  1. Preheat oven to 400°F (200°C, Gas Mark 6). Toss yams and sweet potatoes with olive oil, salt, pepper, cinnamon, and nutmeg in a large bowl. Spread in a single layer on a baking sheet.
  2. Roast for 30 minutes, flipping halfway through, until tender and slightly caramelised.
  3. While the vegetables roast, combine maple syrup, butter, apple cider vinegar, ground ginger, and cayenne pepper (if using) in a small saucepan. Bring to a simmer over medium heat and cook for 3-4 minutes, or until slightly thickened.
  4. In a small bowl or food processor, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the chopped pecans.
  5. Remove the roasted vegetables from the oven. Drizzle with the maple glaze, ensuring all the vegetables are coated. Sprinkle the pecan crumble evenly over the top.
  6. Return the baking sheet to the oven and bake for another 10 minutes, or until the crumble is golden brown and the glaze is bubbly.
  7. Let cool slightly before serving.