Complementary ingredients give the yams a deliciously sweet and tart flavor.
Recipe information
Yield
Serves 8 to 10
Ingredients
4 3/4 pounds yams (red-skinned sweet potatoes), peeled, cut into 1-inch pieces
3/4 cup pure maple syrup
6 tablespoons (3/4 stick) butter, melted
1 1/2 teaspoons grated orange peel
6 tablespoons dried cranberries
Chopped fresh parsley
Preparation
Step 1
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.)
Step 2
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.
