We've had a busy fall. It started off rough with needing to make the decision to put our 12 year old Golden Retriever to sleep. I miss him and still feel him near us often. It's been a season of feeling our sadness and loss while being able to pick up the pieces of our family and keep on living.
Getting back to the blog. I am renewing commitment to write as weekly as possible. Today, I will share a healthy version of Candied Yams. Sorry, no photo yet. It's on my list of to do's for next month (learn how to take a photo and put it on my blog!). I know it's bad but a gal of technology I am not!!!
Here is the recipe for the yams, I hope you enjoy it!!!
Candied Yams
2lbs garnet yams or sweet potatoes
3 strips of orange zest, white, spongy pith removed
2 cinnamon sticks broken in half
1/2 cup freshly squeezed orange juice
1/2 cup maple syrup
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
2 tsp peeled and finely chopped ginger root
1/2 tsp sea salt
Preheat oven to 375.
Peel and halve the yams crosswise. Cut each half lengthwise into 4 wedges.
Place the yams in a baking dish that will hold them in a snug single layer.
Tuck the orange zest and cinnamon sticks among the yams.
In a bowl, whisk together the orange juice, maple syrup, oil, lemon juice, ginger and salt. Pour the mixture over the yams. Bake for 1 1/4 hours, basting every 15 minutes, until the yams are tender and glazed and the pan juices are syrupy. Remove the orange zest and cinnamon sticks before serving.
This recipe is taken from Peter Berley's "The Modern Vegetarian Kitchen".
Wishing you a heart full of content and peace of mind for this Thanksgiving!
with my love,
Lysa
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