Peter Pan Recipe

Prepare yams

Peel the yams (or sweet potatoes) and slice into 1/2-inch thick slabs or rounds. Pat dry with paper towels to remove surface moisture — this helps get a good sear.

Season

In a bowl, toss the yam slabs with 2 tbs olive oil, smoked paprika, ground cumin, kosher salt, and black pepper until evenly coated.

Sear

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbs butter. When butter foams, add the yam slabs in a single layer (do not overcrowd; work in batches if necessary). Cook without moving for 3–4 minutes until a deep golden-brown crust forms. Flip and cook another 3–4 minutes until tender when pierced with a fork.

Finish and keep warm

Reduce heat to medium-low, add a small pat of butter or a drizzle of olive oil if desired, and cook for 30–60 seconds to finish. Transfer seared yams to a warm plate and keep covered while you prepare the salad.

Prepare vegetables

Dice the avocado and cucumber into similar-sized pieces so bites are balanced. Mince the red onion very finely.

Dress the salad

In a mixing bowl combine the diced avocado, cucumber, and minced red onion. Add lime juice, 1 tsp extra-virgin olive oil, sea salt, black pepper, and 1 tbs chopped cilantro. Gently toss once or twice to coat, taking care not to mash the avocado.

Adjust seasoning

Taste and adjust salt, pepper, or lime juice as needed. If you prefer more brightness, add another 1/2 tbs lime juice.

Plate

Lay a bed of microgreens or baby arugula in the center of each plate (optional). Arrange 3–4 seared yam slabs per serving on the greens or directly on the plate.

Top with salad

Spoon the avocado and cucumber salad over or beside the seared yams so each bite combines creamy avocado and crisp cucumber with the caramelized yam.

Garnish and serve

Sprinkle toasted sesame seeds or pepitas and the remaining chopped cilantro over the dish. Drizzle lightly with chili oil or a few drops of hot sauce if using, for a touch of heat. Serve immediately while yams are warm.