Lucy M. Spiced yams appeared in my kitchen one autumn when I was looking for something different to roast alongside a proper Sunday dinner. Mary Berry’s version uses cinnamon and a touch of maple, which sounded simple enough until I tasted how those spices woke the natural sweetness of the yams without making them taste like pudding.
I slice them thick, toss them in butter and spices, and let the oven do most of the work. The edges caramelize while the centres stay soft, and something about that contrast keeps me coming back to them. They’re good hot from the oven, equally good cooled and reheated the next day with leftover roast chicken.
Why You’ll Love this Mary Berry Spiced yams
This recipe brings together warmth and comfort in a single dish. I love how the spices—chili powder, paprika, and cinnamon—create a complex flavor profile that’s both gentle and sophisticated. The yams become incredibly tender through the simmering process, absorbing all those aromatic flavors while maintaining their natural sweetness.
What I appreciate most is the simplicity. You’re working with minimal ingredients, yet the result feels restaurant-quality. The tomatoes add brightness and acidity, balancing the earthiness of the yams perfectly. The yogurt topping provides a cooling contrast that cuts through the warmth beautifully.
This dish works wonderfully as a side or a light vegetarian main course. It’s wholesome, naturally gluten-free, and feels indulgent without being heavy. You’ll find yourself returning to this recipe again and again.
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What Ingredients are in Mary Berry Spiced yams?
Mary Berry’s Spiced Yams recipe relies on a carefully balanced selection of pantry staples and fresh produce that work together to create a harmonious blend of flavors and textures.
Each ingredient plays a specific role in developing the dish’s warmth and complexity, from the aromatics that form the flavor base to the spices that give the dish its distinctive character. The ingredient list is intentionally short, allowing each component to shine while creating a dish that feels both rustic and refined.
Ingredients:
- 3 tbsp butter
- 2 garlic cloves, crushed
- 2 yams (total weight 2 lb/1 kg), trimmed but unpeeled, cubed
- 1 tsp mild chili powder
- ¼ tsp paprika
- ¼ tsp ground cinnamon
- 1 × 7 oz (200g) can chopped tomatoes
- Salt to taste
- Plain yogurt for serving
- Chopped parsley for serving
When sourcing these ingredients, quality matters considerably. Choose firm yams without soft spots, and use freshly crushed garlic rather than jarred for ideal flavor. The spices should be relatively fresh—ground spices lose potency over time—so check your chili powder, paprika, and cinnamon if they’ve been sitting in your cupboard for over a year.
Canned tomatoes are perfectly acceptable and often superior to fresh ones out of season, but look for varieties without added sugar for better control over the final dish’s flavor profile.
How to Make this Mary Berry Spiced yams
- Begin by melting 3 tbsp of butter in a large pan over medium heat. Once the butter is foaming, add 2 crushed garlic cloves and cook gently while stirring occasionally for 1–2 minutes until the garlic is soft but not colored.
- This indispensable first step builds the aromatic foundation for the dish. Next, add 2 yams (total weight 2 lb/1 kg), trimmed but unpeeled and cubed, to the pan. Toss the yams over medium to high heat for 1–2 minutes to coat them evenly with the butter and allow them to begin softening slightly.
- Stir in 1 tsp mild chili powder, ¼ tsp paprika, and ¼ tsp ground cinnamon, mixing thoroughly to distribute the spices evenly throughout the pan.
- Pour in 1 × 7 oz (200g) can of chopped tomatoes and cook the mixture over medium heat for 1–2 minutes, allowing the spices to bloom and the tomatoes to incorporate with the other ingredients.
- Season with salt to taste, then cover the pan and reduce the heat to a gentle simmer.
- Allow the yams to cook for 15–20 minutes until they are completely tender. During cooking, turn the yams occasionally with an offset spatula to guarantee even cooking, but avoid stirring vigorously as this will break them apart and compromise the dish’s presentation.
- Once the yams are fork-tender and the sauce has thickened slightly, transfer to serving dishes and top each portion with a dollop of plain yogurt and a sprinkle of freshly chopped parsley.
Mary Berry Spiced Yams Recipe
Ingredients
Method
- Begin by melting 3 tbsp of butter in a large pan over medium heat. Once the butter is foaming, add 2 crushed garlic cloves and cook gently while stirring occasionally for 1–2 minutes until the garlic is soft but not colored.
- This indispensable first step builds the aromatic foundation for the dish. Next, add 2 yams (total weight 2 lb/1 kg), trimmed but unpeeled and cubed, to the pan. Toss the yams over medium to high heat for 1–2 minutes to coat them evenly with the butter and allow them to begin softening slightly.
- Stir in 1 tsp mild chili powder, ¼ tsp paprika, and ¼ tsp ground cinnamon, mixing thoroughly to distribute the spices evenly throughout the pan.
- Pour in 1 × 7 oz (200g) can of chopped tomatoes and cook the mixture over medium heat for 1–2 minutes, allowing the spices to bloom and the tomatoes to incorporate with the other ingredients.
- Season with salt to taste, then cover the pan and reduce the heat to a gentle simmer.
- Allow the yams to cook for 15–20 minutes until they are completely tender. During cooking, turn the yams occasionally with an offset spatula to guarantee even cooking, but avoid stirring vigorously as this will break them apart and compromise the dish’s presentation.
- Once the yams are fork-tender and the sauce has thickened slightly, transfer to serving dishes and top each portion with a dollop of plain yogurt and a sprinkle of freshly chopped parsley.
Notes
Cooking Tips for Perfect Texture
Cut the yams into evenly sized pieces so they cook at the same rate. Uneven cuts lead to some pieces turning soft while others stay firm. Aim for medium chunks that hold their shape while cooking. Use enough heat to encourage caramelization. Roasting or sautéing over medium to medium-high heat helps the outside turn lightly crisp while the inside stays soft. Avoid overcrowding the pan, as trapped steam can make the yams soggy. Add spices at the right time. Toast dry spices briefly in oil before adding the yams so they bloom properly. This step enhances flavor while helping the yams develop a balanced, well-coated texture.Cooking Tips for Perfect Texture
Cut the yams into evenly sized pieces so they cook at the same rate. Uneven cuts lead to some pieces turning soft while others stay firm. Aim for medium chunks that hold their shape while cooking.
Use enough heat to encourage caramelization. Roasting or sautéing over medium to medium-high heat helps the outside turn lightly crisp while the inside stays soft. Avoid overcrowding the pan, as trapped steam can make the yams soggy.
Add spices at the right time. Toast dry spices briefly in oil before adding the yams so they bloom properly. This step enhances flavor while helping the yams develop a balanced, well-coated texture.
Mary Berry Spiced yams Substitutions and Variations
While Mary Berry’s original recipe delivers wonderful warmth and depth, you don’t have to stick rigidly to her ingredient list. I’d suggest swapping regular yams for sweet potatoes if that’s what you have on hand—they’ll cook similarly and absorb the spices beautifully.
You can replace the yogurt topping with sour cream or Greek yogurt for extra tang. If mild chili powder‘s too subtle for your taste, I’d increase it to 1½ teaspoons or add a pinch of cayenne pepper. Fresh ginger works wonderfully alongside the cinnamon, adding another layer of warmth.
For a deeper flavor, I sometimes substitute half the tomatoes with tomato paste. These adjustments let you personalize the dish while keeping Mary’s original spirit intact.
What to Serve with Mary Berry Spiced yams
This warmly spiced dish pairs beautifully with several complementary sides and mains. I’d recommend serving it alongside fragrant basmati or coconut rice, which’ll absorb the rich tomato sauce wonderfully. You might also pair it with warm naan bread or flatbreads for scooping up every bit of sauce.
For protein, consider adding grilled chicken, lamb, or chickpeas to make it more substantial. If you’re serving it as a vegetarian main, a simple green salad with a tangy vinaigrette provides invigorating contrast to the warm spices.
Don’t overlook the yogurt and parsley garnish—they’re essential, not optional. The cooling yogurt balances the chili powder’s heat, while fresh parsley adds liveliness. A squeeze of lime juice just before serving enhances all the flavors beautifully.
Final Thoughts
Mary Berry’s spiced yams represent everything I love about her cooking—simple ingredients transformed into something genuinely special through technique and warmth. This dish proves you don’t need complicated methods or exotic components to create memorable food. The gentle spices complement the natural sweetness of the yams without overwhelming them, while the tomatoes add depth and slight acidity.
What makes this recipe truly worthwhile is its versatility. You’ll find it works equally well as a side dish at dinner parties or as a satisfying vegetarian main course. The yogurt and parsley finish elevate it from humble to elegant.
I’d recommend making this regularly during autumn and winter months. It’s the kind of dish that nourishes both body and soul, embodying Mary’s philosophy that good cooking should be accessible, unpretentious, and genuinely delicious.
