Maple Glazed Yams With Orange And Cranberries Recipes

Steps:

• In a large saucepan over medium heat, cook sweet potatoes in boiling water until tender but still hold their shape, about 5 minutes; drain. Arrange in a buttered 2-qt. baking dish so slices overlap slightly. , In a saucepan, combine juice, butter, sugar, syrup, zest and spices; bring to a boil over high heat, stirring occasionally. Reduce heat to medium; cook until thickened, about 5 minutes. Drizzle over potatoes., In a small bowl, combine oats, sugar and cinnamon. Cut in butter until crumbly. Stir in pecans. Sprinkle over potatoes. Bake, uncovered, at 350° for 30 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Place each yam on its side and slice crosswise into 1/2-inch rounds.
• Using a 3-inch star-shaped cookie cutter, cut out a star shape from each round. Discard the scraps.
• Place the stars in the baking dish. Pour the orange juice and syrup over the top, and cover tightly with aluminum foil.
• Bake for 40 to 60 minutes, until yams are soft to the touch of a fork, then remove the foil and bake for approximately 30 more minutes, or until yams start to become candied. Keep a watchful eye on stars and remove early if the pan juices reduce to the point of burning. To avoid any breakage, serve directly from the baking dish with a spatula.

Steps:

• Preheat oven to 350.
• Cook yams in boiling salted water 3 minutes.
• Drain.
• 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.

Steps:

• Preheat oven to 350°F. Cook yams in large pot of boiling salted water 3 minutes. Drain; transfer to 13 x 9 x 2-inch glass baking dish. Blend syrup, butter and peel in small bowl; pour over yams. Sprinkle with salt and pepper; toss to coat. (Can be made 1 day ahead. Cover and refrigerate.)
• Bake yams uncovered until just tender, stirring and basting occasionally, about 30 minutes. Mix in cranberries. Continue baking until yams are very tender and juices form thick glaze, about 15 minutes longer. Garnish with chopped fresh parsley and serve.