I can’t believe Thanksgiving is tomorrow! I’m so excited. I absolutely love Thanksgiving, and not just because it’s my birthday. I love the decorations, the weather (although it’s going to be 80 degrees in Phoenix, but it’s a nice break from the summer), and being with all of my family. It’s a nice way to forget about all of the stresses of my life; finishing up my last semester of college, planning my wedding, working, etc. I honestly can’t express how much I love Thanksgiving. It’s my favorite holiday and I look forward to it all year. I’m sure my fellow “foodies” and food bloggers feel the same way!
This is a perfect last-minute dish for Thanksgiving. My future father-in-law (Jay – check out his blog, Journey to St. Andrews) took Kramer and I to a restaurant called Liberty Market in Gilbert last weekend and Jay and I had a roasted sweet potato salad that was absolutely delicious. I loved it so much that I wanted to try making it myself at home. It’s not quite the same, but it’s pretty close, and I’m really happy with it! I used yams instead of sweet potatoes, and baked it with a quick sauce of maple syrup, apple cider vinegar, lemon juice, and honey, then tossed it with toasted pecans and dried cranberries, which the original salad had. This is a great vegan or vegetarian side dish that tastes fantastic served hot or cold. I hope you all have a fantastic (and safe) Thanksgiving!
When the yams are ready, toss with the maple syrup, honey, vinegar, and lemon juice. Turn the heat up on the oven to 415 degrees F, place the rack of the oven on the top near the broiler, and bake for 8-10 minutes until the yams are slightly crisped up and the syrup mixture is caramelized.
- 1 large white yam, cut into cubes
- 1 large yellow yam, cut into cubes
- 2 tablespoons unsalted butter, melted (or a neutral-flavored oil of your choice to make it vegan)
- ½ cup pure maple syrup
- 2 teaspoons honey
- 1 tablespoon apple cider vinegar
- juice of half a lemon
- ⅓ cup pecans, chopped
- ⅓ cup dried cranberries
- Preheat your oven to 375 degrees F. Peel your yams and cut them into little cubes (about the size of cheese cubes that you get on toothpicks as appetizers). Toss them with the 2 tablespoons of melted butter or a neutral-flavored oil of your choice to make this recipe vegan. Bake for 15 minutes on a greased and/or lined baking sheet, until the yams are tender.
- While the yams bake, whisk together the maple syrup, honey, vinegar, and lemon juice. Taste and adjust the ingredients to your taste. Take the yams out of the oven after 15 minutes and pour the syrup mixture over them, and toss around to make sure everything is coated.
- Turn the oven up to 415 degrees F, place the oven rack directly under the broiler (the highest rack in your oven), and bake for 8-10 minutes (keep an eye on them, they may need a bit longer if your oven isn’t as hot), until the yams are a bit crisped up and the syrup mixture is caramelized.
- While the yams finish up, place your chopped pecans in a small, dry frying pan and toast over medium heat for five minutes. When the yams are done, toss them with the pecans and cranberries. Serve immediately. Serves 4-5 as a side. This dish is also very good as a cold salad for a quick and easy holiday side that you can make the night before!