Cran Yam
Ingredients:
3 big yams
1 tsp ginger
1 tsp nutmeg
¼ tsp cloves
2 tsp cinnamon
1 bag of fresh cranberries
2 ¼ cups marshmellows
juice of 4 satsumas
2 tbls butter softened
¼ cup brown sugar
½ cup honey
1 tbls of Satsuma zest
2 tbls of lemon zest
2/3 cup of chopped walnuts
Instructions
Bake yams for 40 minutes in tin foil at 300 degrees
Line cookie sheet with tin foil, turn sides up to create a border. Wash and spread out cranberries on cookie sheet. Drizzle honey evenly over all cranberries. Combine 1 tsp of cinnamon, ½ tsp of nutmeg, ½ tsp of ginger and 1/8 tsp cloves and sprinkle over cranberries. Sprinkle lemon and Satsuma zest. Bake until cranberries begin to split open.
Peel yam skin off and mash. Add butter and honey. Add the same amounts of spices to yam mixture. Add orange juice. Salt to taste. Transfer yam mix to serving dish and evenly dispurse it. Sprinkle brown sugar on top.
Add a thin layer of chopped walnuts.
Add a layer of cranberries, save a few to decorate the very top
Add a layer of Marshmellows. Bake until marshmellows turn golden brown.
Dot the marshmellow topping with a few well places walnuts and cranberries
I created this recipe while living in NY. It was my first thanksgiving in the city and I needed to bring a dish. I ran to the grocery store thanksgiving afternoon and I got inspired. A bag of cranberries, marshmallows, cinnamon, honey. Thus cran yam was born. It's morphed over the years and this is the latest...
