|Name:||Baked Sweet Potatoes, Enhanced||Contributor:||Debb Kopp|
|Description:||Oven-Baked Sweet Potatoes w/ Fruit, Nuts & Ginger||Posted:||2005-11-25|
|Key words:||orange, yams||Category:||Side Dishes|
|Ingredients:||4 lbs sweet yams, peeled and cut into 1/2" pieces
1/2 c brown sugar, packed
1 tsp allspice
3 Tbs orange juice
1 tsp pure vanilla extract
2 Tbsp butter, cut up
1 c dried cranberries (Craisins)
2 Tbsp butter
2 large firm but ripe pears, peeled, cored and cut into 1/2" pieces
1 c pecans, coarsely chopped
4 tsp minced, peeled fresh ginger
2 Tbsp balsamic vinegar
1/2 tsp salt
|Preparation:||1. Preheat oven to 350 (325 for glass). Combine brown sugar and allspice in a large bowl; add yams and toss well. Spread in a 9x13 baking dish.
2. Combine orange juice and vanilla extract; pour evenly over yams. Dot yams with cut up butter.
3. Cover and bake for 40 mins. Remove from oven and stir. Bake uncovered an additional 15-20 mins or until yams are fork tender.
4. Melt 2 Tbsp butter in a large non-stick skillet over medium-high heat. Add pears and Craisins and saute until tender, about 4 mins. Stir in pecans and ginger and saute for 1 min. Mix in balsamic vinegar and salt.
5. In a large bowl, mix yams and pear/Craisin sauce. Turn into heated oven-proof serving dish.
Note: Can be made 2-3 hours ahead and reheated for serving. I made the first part - steps 1 thru 3 - the night before and reheated in microwave for 15 mins on 60%.
For those that want a slightly different yam dish.