½ cup [120 ml] Greek-style yogurt
Juice of 2 limes
3 Tbsp extra-virgin olive oil
Sea salt
Freshly ground black pepper
2 medium to large yams
2 Tbsp honey
1 Tbsp espelette pepper or crushed red pepper flakes
Flaky sea salt
2 spring onions (white and green parts), sliced thinly on the bias

Preheat the oven to 425°F [220°C].
In a small bowl, combine the yogurt with the lime juice and 1 tbsp of the olive oil.
Season with sea salt and pepper. Set aside.
Cut the kumara lengthwise into eight wedges (about 1 in [2.5 cm] in diameter).
In a medium bowl, toss the kumara with the honey, ½ tbsp of the espelette pepper, and the remaining olive oil.
Season with sea salt and pepper.
Marinate for 10 minutes, tossing once or twice to coat.
Transfer the kumara to a rimmed baking sheet and roast until they are nicely caramelized around the edges and soft when pierced with a knife at the thickest part, 25 to 35 minutes.
Transfer to a serving platter, drizzle yogurt over all, and garnish with the sping onions and remaining espelette pepper.
Season with flaky salt. Serve warm.