The addition of mustard, herbs and sticky, sweet honey add a light crust and a little bite to these wonderful morsels

1 Tbsp Dijon mustard
2 Tbsp extra-virgin olive oil
2 Tbsp butter

1 Tbsp honey
2 Tbsp apple cider vinegar or fresh lemon juice
3 garlic cloves, minced
1 Tbsp dried oregano
1 tsp salt
1kg yams, washed

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 200C

Whisk mustard, olive oil, butter, honey, vinegar/lemon juice, garlic, oregano, and salt in large bowl to blend.

Add yams; sprinkle generously with freshly ground black pepper and toss to coat. Spread yams in a single layer over a preheated baking tray. Roast yams for 20 minutes or until the yams are crusty on the outside and tender inside, turning occasionally, (you may need to cook them a little longer).