Yams with Cranberries and Apples
from The Peaceful Palate: Fine Vegetarian Cuisine
(c) 1996 Jennifer Raymond
Serves 8.
“This dish is a beautiful blend of sweet and tart flavors which can be enjoyed any time of year. Buy and freeze extra cranberries when they are available in the fall or use dried cranberries.”
3 yams, peeled
1 large, tart green apple, peeled and diced
1/2 cup raw cranberries or 1/3 cup dried cranberries
1/4 cup raisins
1/4 cup orange juice concentrate
2 Tbls. maple syrup
1 Tbls. soy sauce
Preheat over to 350 degrees F. Cut the yams into 1-inch chunks and spread in a large baking dish. Toss the apple with the lemon juice and add it to the yams. Sprinkle with cranberries and raisins. Mix the orange juice concentrate , maple syrup, and soy sauce with 1/4 cup water. Pour over the top. Cove and bake until the yams are tender when pierced with a fork, about 1 hour.