How to Make Gluten-Free Cranberries and Yams
This gluten-free dish comes with a culinary tidbit: Did you know that yams and sweet potatoes are not related botanically? And, if you’ve eaten only yams procured in the United States, you haven’t eaten a yam at all. The produce labeled yams in the United States is merely a different variety of sweet potato, one with a softer center than those labeled sweet potatoes.
Preparation time: 15 minutes
Cooking time: 20 minutes
Yield: 4 servings
Nonstick cooking spray
2 large yams
1/4 teaspoon cinnamon
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon cumin
1/8 teaspoon pepper
1/4 teaspoon garlic powder
2 tablespoons dried cranberries
2 teaspoons butter
1 large pear, peeled, cored, and cut into 1/2-inch cubes
1/4 cup coarsely chopped pecans
1/4 teaspoon ginger
1 teaspoon brown sugar
1/2 teaspoon balsamic vinegar
Preheat the oven to 450 degrees. Spray a baking sheet with cooking spray.
Cut each yam in half crosswise, and then into wedges.
In a large, self-seal bag, combine the cinnamon, 1/4 teaspoon of salt, cumin, pepper, and garlic powder.
Add the yams. Seal the bag and shake it until the yams are evenly coated.
Lay the yam wedges in a single layer on the prepared baking sheet.
Bake the yams at 450 degrees for 30 to 35 minutes, or until the wedges are very tender, turning the yams once during baking.
While the yams bake, place the cranberries in a bowl of hot water to soak and soften for 5 minutes. Drain.
Melt the butter in a large nonstick skillet.
Add the pears and pecans and sauté them over medium heat until the pears are tender and golden, about 4 minutes, stirring frequently.
Stir in the cranberries, ginger, brown sugar, vinegar and remaining 1/8 teaspoon of salt, and heat until the sauce is warmed.
To serve, spoon the cranberry sauce over the yams.
Per serving: Calories: 186; Total fat: 7g; Saturated fat: 2g; Cholesterol: 5mg; Sodium: 279mg; Carbohydrates: 31g; Fiber: 5g; Sugar: 13g; Protein: 2g.