Caramelized Japanese Yams w/ Sauce

I know it’s a hassle to do a double cooking method for the sweet potatoes, but oh goodness, it’s worth it! They are creamy in the center and still have some texture on the outside. They’re amazing as is, but with double sauces?! Amazing. Obviously, you can just use one sauce, but Toum (a Lebanese white garlic sauce) can be a lot on its own, so I like to cut it with something herby.

You can find a Toum recipe online if you prefer to make it from scratch, but I didn’t want to ask too much of you in one recipe. I like the one at Trader Joe’s (formally labeled “garlic sauce”) and they also have a (huge) tub at Costco or at Whole Foods.

I know this is a side, not a meal, but if you wanted chicken to go along with you, you can make more of the harissa marinade and use that for chicken! The same marinade could be used on a filet of salmon and broiled quickly, or baked slowly at 250’ for a low and slow method. Serve with some fresh greens to complete the meal.