Roasted Yam and Cinnamon Spiced Rice
A warm, aromatic side dish combining fluffy white rice with sweet roasted yam cubes, seasoned with cinnamon, nutmeg, and a hint of butter. This Caribbean-inspired dish balances earthiness with subtle warmth and works beautifully alongside roasted meats, curries, or as a vegetarian main with beans.
- Prep
- 15 min
- Cook
- 35 min
- Wait
- 15 min
- Total
- 1 hr 5 min
- Makes
- 4 servings (about 1 cup per serving)
Steps
Before you start
- Preheat your oven to 425°F (220°C)
- Use a medium-grain white rice like jasmine or long-grain; avoid sticky varieties
- Cut yam into even ½-inch cubes so they roast uniformly
Roast the yamOven 425°F / 220°C
- Toss the cubed yam with 1 tablespoon (14 g) of butter, ½ teaspoon (1 g) of cinnamon, salt, and pepper.
- Spread in a single layer on a 9×13-inch (23×33 cm) baking sheet.
- Roast at 425°F (220°C) for 18–20 minutes, stirring halfway through, until the yam is golden brown at the edges and tender when pierced with a fork.
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Ready when: Yam is golden brown and fork-tender
Tip: Don't crowd the pan—spread yam in a single layer so it caramelizes rather than steams.
Toast the rice
- While the yam roasts, melt 2 tablespoons (28 g) of butter in a large 3-quart saucepan over medium heat.
- Add the rice and stir constantly for 2–3 minutes until the grains are coated and the rice smells nutty and toasted.
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Ready when: Rice is fragrant and grains are separated and opaque
Tip: Keep the heat at medium—too high and the rice will brown unevenly and stick to the pan.
Build the rice base
- Pour in the vegetable or chicken broth and add the remaining ¼ teaspoon (0.5 g) of cinnamon and ¼ teaspoon of nutmeg.
- Stir well to combine.
- Bring the broth to a boil over medium-high heat, then reduce to low, cover tightly with the lid, and simmer for 15 minutes without lifting the lid.
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Ready when: Broth is absorbed and rice is tender
Tip: Don't peek under the lid while the rice cooks—steam loss disrupts even cooking.
Combine and rest
- Remove the rice from heat and gently fold the roasted yam and any pan juices into the rice using a wooden spoon or rice paddle.
- Replace the lid and let the dish rest for 5 minutes so the flavors meld.
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Ready when: Rice and yam are evenly mixed and steaming
Tip: Fold gently to keep yam cubes intact; rough stirring will break them apart.
Season and serve
- Taste the rice and adjust the salt and pepper as needed.
- Transfer to a serving bowl and top with sliced scallion greens if desired.
- Serve warm alongside roasted meats, curries, or beans.
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Tip: Scallion greens add a fresh, bright contrast to the warm spices—don't skip them if you have them on hand.
Good to know
Tips
- For deeper caramelization, toss the roasted yam with a light spray of oil before roasting—this helps it brown evenly.
- If your broth is salty, use 2 cups (480 ml) and taste before adding extra salt at the end.
- This dish pairs well with jerk chicken, curried fish, or black beans for a vegetarian meal.
- The cinnamon and nutmeg can be adjusted to your taste—some prefer a heavier hand with cinnamon for more warmth.
Make ahead
You can roast the yam up to 2 days ahead and refrigerate it in an airtight container; reheat briefly before folding into the rice.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat with a splash of broth, or microwave covered for 1–2 minutes. Do not freeze, as the yam texture becomes mealy.
Substitutions
- white rice (jasmine or long-grain) → Brown rice or basmati rice. Brown rice will take 5–10 minutes longer to cook and requires ¼ cup (60 ml) extra broth. Basmati will cook in the same time and give a more delicate texture.
- yam → Sweet potato or butternut squash. Sweet potato cooks slightly faster (16–18 minutes); butternut squash takes the same time. Both offer similar sweetness and texture.
- vegetable or chicken broth → Coconut milk mixed with water (1:1 ratio). For a richer, more Caribbean flavor, replace half the broth with light coconut milk. This pairs beautifully with the warm spices.
- ground cinnamon → Ground allspice. Use ½ teaspoon (1 g) allspice total for a different warm-spice profile reminiscent of Jamaican cooking.
