Maple Yams With Apples & Cranberries

"I had some beautiful organic jewel yams from my store that just begged for some love, and I searched all over the internet for a yam recipe that was just right. I didn't find anything that was exactly what I wanted: something with less sugar and more flavor, no nuts, and definitely no marshmallows! This is what I came up with."
 
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photo by strphanie photo by strphanie
photo by strphanie
photo by strphanie photo by strphanie
photo by strphanie photo by strphanie
Ready In:
1hr 35mins
Ingredients:
12
Serves:
10
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ingredients

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directions

  • Scrub yams thoroughly, place on baking sheet and bake at 400 degrees F until cooked but still somewhat firm, about 30-40 minutes.
  • Set yams aside to cool.
  • Slice apples thinly. Leave the skin on, for its color, its wonderful nutritional value, and so the apples keep their shape. I used Granny Smiths because they have a nice tartness and don't fall apart in baking, but Golden Delicious or similar would also be good.
  • Toss apples with lemon juice and set aside.
  • Combine all remaining ingredients EXCEPT for cranberries in small saucepan, and cook until sugar is dissolved, creating a thin sauce.
  • Set aside.
  • Preheat oven to 350 degrees F.
  • Slice sweet potatoes into thick slices, or cut into chunks as desired, leaving the skins on. (Remember--fiber is good!).
  • Assemble casserole in a greased 9x13x2-inch baking dish (stoneware or glass), layering the yams, then apples, then the cranberries. There should be enough for two layers of each.
  • Pour sauce over the top of the casserole.
  • Bake uncovered casserole for 30-45 minutes, basting intermittently with its own juices (or with extra fruit juice for a more moist casserole--I used some apple cider I had on hand) until apples are tender and dish is hot.
  • Let sit for 10 minutes before serving, if possible, so the juices can thicken up a bit.
  • Variation: Drizzle lightly before serving with some warm maple syrup and/or flax oil.
  • Alternatively: if you're preparing it ahead of time, cover dish with foil and refrigerate overnight, and bake as usual the next day.
  • Note on the "maple syrup": you must use natural maple syrup, not pancake syrup! I used Grade B--it has a higher nutrient content and a richer flavor. If you don't have maple syrup on hand, just use honey instead. The taste won't be as rich, but it will still be yummy.

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Reviews

  1. This will appeal to those of you who don't like the traditional yam/marshmallow combo. A tasty/colorful side to autumn meals. I liked it the day-after, as it was a bit firmer/going to experiment making it in a spring form pan; slices would make a lovely presentation.
     
  2. This is fabulous! A wonderful combo as a side dish to roasted chicken or turkey. I used a bit less butter, 1 1/2 apples, and I basted it with apple cider. I highly recommend using the apple cider for basting! Enjoy!
     
  3. This is a very pretty dish. I followed directions exactly. It is not very sweet; I might just add a little more sweetener next time. The cranberries were quite tart. I agree with howmanybites? that it was better the next day.
     
  4. This has become a tradition at Thankgiving now for the past 3 years. My family loves this recipe (even the kids)! I peel the yams, only because they look better that way. I haven't tried it with the crystallized ginger, but maybe this year! The colors of the yams, cranberries, and apples are really pretty on the plate. I highly recommend this recipe!
     
  5. I made this for Thanksgiving this year and since I am the only one in my family who will eat yams I didn't get any feedback on it from others (wimps!!). This is a good, different way to make yams. I have to say that the cranberries were TART! The only changes I made were to peel the yams and I used honey instead of sugar as I am allergic to cane sugar. This was even better the next day after the flavors had blended overnight.
     
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Tweaks

  1. I made this for Thanksgiving this year and since I am the only one in my family who will eat yams I didn't get any feedback on it from others (wimps!!). This is a good, different way to make yams. I have to say that the cranberries were TART! The only changes I made were to peel the yams and I used honey instead of sugar as I am allergic to cane sugar. This was even better the next day after the flavors had blended overnight.
     

RECIPE SUBMITTED BY

<p>I am a grad of the University of Oklahoma but transplanted myself to Los Angeles in the fall of 2009. I'm also a photographer and studio manager--my partner Christina and I own a studio specializing in modern portraiture of people and animals. In my free time, I like to play with our four cats, take photographs, listen to music, tweak recipes (especially to make delicious but healthy foods), write poetry, and read. <br /> <br />My current cookbook crush is Molly Katzen's Sunlight Cafe. <br /> <br />My pet peeves are overly sugary foods--I never use artificial sweeteners, but I will try to replace them with better natural alternatives and/or cut the amount in a recipe--and hydrogenated oils. They are the fastest route to early death! I also try and stay away from white flour and other refined junk whenever possible. Fiber is my friend. ;)</p>
 
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