Recipe by strphanie
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.
Top Review by lzjoyceh1
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.
- 4 lbs jewel yams, baked (or sweet potatoes)
- 2 apples (preferably Granny Smith)
- 1⁄8 cup lemon juice
- 1⁄4 cup butter
- 1⁄4 cup pure maple syrup
- 1⁄4 cup sucanat (can also use turbinado, rapadura, or brown sugar)
- 3⁄4 teaspoon ground cinnamon
- 1⁄3 teaspoon ground nutmeg
- 1⁄4 teaspoon ground ginger
- 1⁄8 cup crystallized ginger, finely chopped (optional)
- 1⁄2 cup unsweetened orange juice
- 2 cups cranberries (fresh or frozen)
Directions See How It's Made
- 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.