Simple Maple Cranberry Yams 🌱 A simply delicious, healthy plant-based version of a favorite Thanksgiving holiday candied yam side dish. Made with sweet potatoes and vibrant fresh cranberries baked with a citrusy orange and maple glaze.
9" x 13" rectangular baking dish or large round baking dish
4 tbspmaple syrupreserve 1 tbsp
3tbsporange zestreserve 1 tbsp
Wash yams (sweet potatoes) and cut into thirds. Leave skins on.
Place yams in 5 qt. (or larger) pot. Cover with water (about 2" above yams). Cover with lid.
Place pot on stove over high heat. Bring to a rolling boil, then reduce heat to med-high, maintaining a steady boil. Allow yams to cook for approx. 15 -18 minutes until just tender. Test by inserting a sharp tip knife.
Remove from heat. Carefully pour off water and drain yams in a colander or strainer. Allow to cool down for a few minutes.
Preheat oven to 375°
Once the yams are cool enough to touch, use the tip of a paring knife to cut a very shallow slice down one side of the skins. Pull the skins away from the yams. They should come off very easily.
Cut yams into 1/2" rounds.
Spread a small amount of butter on the bottom of baking dish.
Place one layer of yam rounds in the bottom of the dish.
Add a small dab of butter on each yam round.
Sprinkle a small amount of nutmeg on each.
Sprinkle a small amount of orange zest on each.
Place whole fresh cranberries in between each yam round.
Lightly drizzle maple syrup over all.
Repeat by adding another layer of yams, butter, nutmeg, zest, cranberries & maple syrup.
Gently pour orange juice over all.
Cover with foil and bake at 375° for 25 minutes, until juices are bubbling and cranberries are soft. Remove foil.
Drizzle remaining maple syrup over all and sprinkle with remaining orange zest. Continue baking uncovered for additional 5 minutes.
Remove from oven. Allow to sit for 5-10 minutes before serving.
🥕This recipe makes about 6 servings. When I prepare this for Thanksgiving, I usually make a double batch. It's always nice to have extra for leftovers which can be stored in the fridge for about 3 days.
🥕Variations - feel free to substitute or add any of the following
Fresh cranberries - replace with dried cranberries
Orange zest - replace with lemon zest
Cloves (use sparingly, just a pinch - cloves can pack a punch)
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