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Preheat oven to 400°. In a medium skillet over medium heat, melt butter. Continue cooking, swirling skillet occasionally, until golden brown and nutty smelling, about 4 minutes. Set aside. On a parchment-lined baking sheet, brush yams on both sides with browned butter and season with salt. Roast cut-side down until tender, 20 to 25 minutes. Meanwhile, toss remaining brown butter with oats, coconut, brown sugar, sesame seeds, cayenne, 1 tablespoon maple syrup, and ¼ teaspoon salt in a medium bowl. Transfer mixture to a large nonstick skillet and cook over medium heat, stirring often, until golden, 10 to 12 minutes. Transfer to a baking sheet to let cool and crisp up. Whisk yogurt with remaining tablespoon maple syrup. Serve yams dolloped with maple yogurt and sprinkled with granola.