Here’s the recipe:

1. Wash and dry 8 small Japanese yams. Pierce each yam a few times with a fork. Drizzle the yams with 1 Tbsp extra-virgin olive oil and rub to coat.

2. Cook the yams in a 425° oven until the skins have started to brown and the yams are tender, 35 to 40 minutes.

3. In a small skillet, heat ¼ cup grapeseed oil on high for 2 minutes.

4. Lower the heat to medium and, working in batches, add 2 thinly sliced shallots — each batch should be just enough to cover the bottom of the pan in one layer. Stir continuously until the shallots are browned and crispy, about 1 minute. Transfer the shallots to a paper towel-lined plate and season with salt. Repeat with the remaining shallots.

5. Slice the roasted yams in half lengthwise. Divide 8 oz crème fraîche, the crispy shallots, 3 thinly sliced (on the diagonal) green onions, and 1 thinly sliced Fresno pepper among the yam halves. Sprinkle them with flake salt, and enjoy immediately.