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Posted By Susan Voisin On November 11, 2010 @ 5:49 pm In Holiday,Vegetables | 4 Comments
Submitted by: Mylita
Although I’m not a big fan of yams or “sweet potatoes” I tried this recipe, and I love them this way. The original recipe called for oil but I left it out and found out it wasn’t needed. I did, however let them bake a little longer than the recipe called for until the juices got syrupy. I plan to make it for Thanksgiving. I think it will go over big. My family was impressed. It takes a bit of preparation, but well worth it. The house smelled wonderful while they were baking.
2 pounds garnet yams or sweet potatoes (about 4 medium yams)
3 (2-inch) strips orange zest, white, spongy pith removed
2 cinnamon sticks, broken in half
1/2 cup freshly squeezed orange juice
1/3 cup pure maple syrup
1 tablespoon freshly squeezed lemon juice
2 teaspoons peeled and finely chopped ginger root
1/2 teaspoon coarse sea salt
Preheat the oven to 375°F.
Peel and halve the yams crosswise. Cut each half lengthwise into 4 wedges. Place the yams in a baking dish that will hold them in a single layer. Tuck the orange zest and cinnamon sticks among the yams.
In a bowl, whisk together the orange juice, maple syrup, lemon juice, ginger, and salt. Pour the mixture over the yams. Bake for 1 1/4 hours, basting every 15 minutes, until the yams are tender and glazed and the pan juices are syrupy. (Use a spatula to turn the potatoes now and then.) Remove the orange zest and cinnamon sticks before serving.
Yield: 4 servings
Adapted from :The Modern Vegetarian Kitchen
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