Chai infused yogurt is worth the wait. Spoon it onto these twice baked yams, swirl it over warm rice, drizzle it on buckwheat pancakes. Aleppo pepper brings an unexpected note of tart mild heat to the baked yams.
1/2 c. plant based yogurt plain or regular yogurt not Greek style
2 bags chai tea
Pour the yogurt into a glass jar and submerge the chai tea bags. Seal and chill the jar for 3 days, jostling it each day to distribute the tea. Press gently on the bags to extract all the steeped liquid, stirring it into the yogurt; discard the bags. Keep refrigerated.
Twice baked yams
3 medium yams rinsed and scrubbed
1 T plant butter or butter
1 T orange zest
1/2 t. sea salt
1/8 t. cayenne pepper
pinch of fresh ground pepper
2 green onions thin slice green part only
Aleppo pepper optional
Preheat oven to 400 degrees F. Line sheet pan with parchment paper. Stab the yams a few times in the middle and roast them for 1 hour and 20 minutes or until fork pierces easily. Remove and cut lengthwise but not all the way through the skin. Scoop the cooked yam centers into a bowl. Reserve shells. Mash yam flesh with butter, zest, salt, cayenne and black pepper. Fill the yam shells with seasoned yam flesh. Bake 20 minutes.
To serve top each yam half with a dollop of yogurt, sprinkle on green onion tops, pinch of coarse salt and sprinkle of Aleppo pepper if using.