Prep 10 mins
Cook 30 mins
From 1998 Bon Appetit this yam dish has a wonderful maple glaze that's sweet, but doesn't take the place of dessert, like so many other recipes. The part that makes it special is that you par-boil the potatoes, which ensures that they get done, but still remain soft. We made it last Thanksgiving and it was a favorite.
- 4 3⁄4 lbs yams, peeled, cut into 1 inch pieces (red-skinned sweet potatoes)
- 3⁄4 cup pure maple syrup
- 4 tablespoons butter, melted
- 1⁄2 teaspoon orange zest
- 6 tablespoons dried cranberries
- chopped fresh parsley
- Preheat oven to 350.
- Cook yams in boiling salted water 3 minutes.
- Transfer to 13x9 baking dish.
- Blend syrup, butter, and peel in a small bowl.
- Pour over yams.
- Sprinkle with salt and pepper and toss to coat.
- (Can be made one day ahead. Cover and refrigerate.).
- Bake yams uncovered until just tender, stirring and occasionally basting, about 30 minutes.
- Mix in cranberries.
- Continue baking until yams are very tender and juices form thick glaze, about 15 minute longer.
- Garnish with chopped fresh parsley and serve.