Top | easy chef
(recipe, Donia Clark)
This recipe has worked wonders in getting kids to eat their vegetables. It comes from Peter Berley's book "The Modern Vegetarian Kitchen" with a little twist from me. The ginger pop keeps the adults happy while the children revel in the maple syrup sweetness. Listen to the Bay City Rollers' "Rollin'" while making. C-A-N-D-Y Yams!
- 2 lb. yams
- 1½ tsp. orange zest
- 2 cinnamon sticks, broken in half
- ½ cup orange juice (I use the kind with lots of pulp for that fresh fist-crushed taste)
- ⅓ cup maple syrup
- 2 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 2 tsp. ginger
- ½ tsp. coarse salt
- Heat oven to 375 degrees.
- Peel and halve yams crosswise.
- Cut each half lenghtwise into four wedges.
- Place the yams in single layer in a 9 x 13 inch baking dish.
- Sprinkle the orange zest on the yams.
- Put the cinnamon sticks among the yams.
- In a bowl, mix together the orange juice, maple syrup, oilive oil, lemon juice, ginger and salt.
- Bake for about 45 minutes to an hour depending on the size and thickness of the yam wedges.
- Turn yams and baste with the pan juices every 15 minutes.
- Remove the cinnamon sticks before serving.