Spiced Maple Roasted Yams
Recipe type: Side Dish, Holiday, Thanksgiving
Serves: 6 servings
  • 2½ pounds yams, peeled, cut in half lengthwise, and chopped into ¾ inch half circles
  • 1½ tablespoons coconut oil, melted
  • 1 stick (1/2 cup) unsalted butter or vegan butter
  • 3 tablespoons real maple syrup
  • 2½ tablespoons dark brown sugar or coconut sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon ground ginger
  • ½ teaspoon kosher salt, to taste
  • ¾ cups raw walnut pieces
  1. Roast the Yams: Preheat the oven to 400˚F. In a large bowl, combine the yams, coconut oil and ½ teaspoon kosher salt. Toss to coat. Spread in a single layer on a baking sheet. Roast in the oven for 30 minutes. Flip the pieces, then roast for an additional 10-15 minutes, or until softened and browned in spots.
  2. Make the Glaze: Melt the butter in a small saucepan over medium heat. Add the maple syrup and brown sugar, stirring until the brown sugar is dissolved. Add the cinnamon, allspice, ginger, and a pinch of salt. Stir to combine.
  3. Toast the Walnuts:
  4. Heat a medium frying pan over medium-high heat. Cook the walnuts in the pan until aromatic and golden, tossing and stirring often (Be careful...they will burn as soon as you look away!). Allow to cool slightly then roughly chop.
  5. Bake the Yams:
  6. Reduce the oven temperature to 375˚F. Transfer the yams and toasted walnuts to a glass casserole dish. Pour the maple glaze over the yams and toss to coat. Bake for 20-30 minutes longer, or until the yams appear lightly carmelized.
Recipe by Spoon With Me at https://spoonwithme.com/spiced-maple-roasted-yams-leek-and-mushroom-wild-rice-tangerine-ginger-cranberry-relish/