Sometimes the best dishes don’t come from following a single recipe, but rather from following the heart—and your biggest cravings. James Beard Award–winning chef Thomas Bille says that’s the secret behind one of diners’ favorite seasonal dishes at his Spring restaurant, Belly of the Beast.

A tongue-in-cheek play on the common saying “that’s my jam,” his sweet potato–based dish, That’s My Yam, seems deceptively simple. A plate of sweet potatoes, layered with spices, is served with a side of tortillas for assembling tacos, but it’s the kind of dish that has diners waiting for fall each year with bated breath. Bille can’t wait for it either. As soon as the temperature drops even two degrees, it makes its way back on his menu, he says with a laugh. 

To craft this dish, Billle first roasts the sweet potatoes in the oven at 375 degrees for at least an hour and 20 minutes, until they’re nice and tender. After waiting for them to cool (about 10 to 20 minutes), he peels them and adds a combination of honey, maple syrup, Mexican brown sugar, lime juice, lemon zest, butter, and a dash of sea salt. “They can’t skip the brown sugar or honey or some type of sweetness,” Bille says. “Sweet potatoes are naturally sweet, but you want to make it stand out.” But also, be mindful you season to taste: “Don’t just go full force and add every ingredient that you have,” Bille says. “Do it sparingly, then taste.”

Next, he purees the sweet potatoes using his food processor (while there are plenty of decently priced food processors out there, Bille says those trying out his recipe can also use a potato masher and whip the buds with a rubber spatula). Once mixed with flavors balanced, Bille garnishes the sweet potatoes with almond salsa matcha, queso fresco, and chicken cracklings for a savory, crunchy finish. Served with a side of corn tortillas, Bille guarantees “it’s the best little sweet potato taco you’ve ever had.”

It’s also a fun spin on a traditional side dish for Thanksgiving, one of Bille’s favorite holidays ever. “I personally love to feed people. I really enjoy this day, so make it fun for everybody,” he says.