ABOUT THE RECIPE:
The winter holidays call for a sweet potato or yam casserole, and you can use either in this dish. This casserole is best assembled well before baking so the yams become infused with the flavors of the maple syrup and spices.
Makes 4 to 6 servings
INGREDIENTS:
6 medium yams or sweet potatoes, peeled and cut into 1⁄4- to 1⁄2-inch thick slices
3 to 4 tablespoons maple syrup
1 tablespoon extra-virgin olive oil
1⁄2 teaspoon garlic powder
1⁄2 teaspoon pumpkin pie spice or ground cinnamon
1⁄8 teaspoon salt
Pinch of cayenne pepper
1⁄2 cup chopped walnuts or pecans
1⁄3 cup sweetened dried cranberries
INSTRUCTIONS:
Steam the yams until crisp-tender, about 10 minutes. Transfer to a large bowl. Add 1 to 2 tablespoons of the maple syrup, oil, garlic powder, pumpkin pie spice (or cinnamon), salt, and cayenne.
Toss gently until the yams are evenly coated. Arrange the yam slices in overlapping layers in a 13 x 9-inch (or similarly sized) baking pan. Scatter the walnuts and cranberries over the top, then drizzle with the remaining maple syrup.
Cover tightly and refrigerate for 2 to 4 hours (before baking) if time permits.
Put the covered pan in a cold oven. Set the heat to 400 degrees F and bake for 40 to 60 minutes, until the yams are tender and browning around the edges.
Let cool for 10 to 15 minutes. Serve warm.
Ingredients
Directions
ABOUT THE RECIPE:
The winter holidays call for a sweet potato or yam casserole, and you can use either in this dish. This casserole is best assembled well before baking so the yams become infused with the flavors of the maple syrup and spices.
Makes 4 to 6 servings
INGREDIENTS:
6 medium yams or sweet potatoes, peeled and cut into 1⁄4- to 1⁄2-inch thick slices
3 to 4 tablespoons maple syrup
1 tablespoon extra-virgin olive oil
1⁄2 teaspoon garlic powder
1⁄2 teaspoon pumpkin pie spice or ground cinnamon
1⁄8 teaspoon salt
Pinch of cayenne pepper
1⁄2 cup chopped walnuts or pecans
1⁄3 cup sweetened dried cranberries
INSTRUCTIONS:
Steam the yams until crisp-tender, about 10 minutes. Transfer to a large bowl. Add 1 to 2 tablespoons of the maple syrup, oil, garlic powder, pumpkin pie spice (or cinnamon), salt, and cayenne.
Toss gently until the yams are evenly coated. Arrange the yam slices in overlapping layers in a 13 x 9-inch (or similarly sized) baking pan. Scatter the walnuts and cranberries over the top, then drizzle with the remaining maple syrup.
Cover tightly and refrigerate for 2 to 4 hours (before baking) if time permits.
Put the covered pan in a cold oven. Set the heat to 400 degrees F and bake for 40 to 60 minutes, until the yams are tender and browning around the edges.
Let cool for 10 to 15 minutes. Serve warm.
