Thursday, November 12, 2009

Roasted Yams with Cinnamon and Cranberries

Roasted Yams with Cinnamon and Cranberries

Tell me something: why is that, that one buys maple syrup to make pancakes and cranberries to make muffins, and instead out of the kitchen come these potatoes? And how come that even before the potatoes are out of the oven, other recipes start sneaking into my schedule, pushing muffins and pancakes more and more down the list?
How hard is the life of a foodblogger...


Roasted Yams
with Cinnamon and Cranberries

for two

yams or sweet potatoes 1 large or 2 smaller ones
cinnamon, nutmeg, freshly grated ginger, salt, pepper, olive oil, fresh rosemary to taste
cranberries 1 handful
maple syrup 1 tablespoon
Dijon mustard 1 teaspoon
balsamic vinegar 2 or 3 tablespoons



Peel the potatoes and cut them into wedges. Mix them with a tablespoon of olive oil, salt, pepper, cinnamon, nutmeg, ginger and rosemary. Arrange them on a baking tray lined with parchment paper and bake at 425 for about 30 minutes, or until potatoes are soft. Meanwhile, mix maple syrup with vinegar and mustard and add one more tablespoon of olive oil. Pour the sauce over the potatoes, add the cranberries and stir. Bake for another 5 minutes and serve.

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