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Roasted Yams with Maple, Dried Cranberries and Pecans

Roasted Yams with Maple, Dried Cranberries and Pecans

This side dish is so delicious! The combination of the soft yams with the crunchy pecans, tart cranberries, and sweet maple is wonderful. I love how easy it is to make and that it has very little clean up. This is a new favorite holiday side dish.

Roasted Yams with Maple, Dried Cranberries, and Pecans:
Recipe and photos by For the Love of Cooking.net
 
  • Drizzle of olive oil
  • 2-3 yams, peeled and large dice
  • Sea salt and freshly cracked pepper
  • 1-2 tbsp dried cranberries
  • 1-2 tbsp pecan pieces
  • 1 tbsp real maple syrup
  • 2 tsp butter, melted

Roasted Yams with Maple, Dried Cranberries and PecansPreheat the oven to 375 degrees. Line a baking tray with tin foil then coat with cooking spray. Place the diced yam on the baking sheet then drizzle with olive oil and season with sea salt and freshly cracked pepper, to taste.

Roasted Yams with Maple, Dried Cranberries and PecansRoast in the oven for 25-30 minutes or until yam is fork tender. Coat a baking dish with cooking spray. Pour the roasted yam into the baking dish followed by the dried cranberries and pecan pieces. Mix the melted butter and maple syrup together then drizzle on top of the yam mixture, toss to coat. Cover with tin foil and bake for 10 minutes. Remove the foil and continue baking for 5 minutes. Taste and drizzle with more syrup if needed. Serve immediately. Enjoy.

Roasted Yams with Maple, Dried Cranberries and Pecans

 

Click here for a printable version of this recipe – For the Love of Cooking.net

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20 Comments

  1. What a great combination of flavors!!

  2. Made this last night, was fantastic! Its summer here in Australia so served it with BBQ chicken and Tossed Salad for a easy meal and we all loved it!

  3. How many servings is this recipe? Looks wonderful.

    1. Eileen,

      It served 4.

  4. I just finished making this for Thanksgiving, and didn’t have the maple syrup, so I used apricot preserves (3 Tblsp), and it was perfect. Thank you so much for publishing this recipe!! So easy!!

    1. Margie,

      I am sorry, I don’t have the nutritional information. I am sure there are some sites on the internet you can input the ingredients into to find out the information you need.

      Pam

  5. I was just wondering if any part of this could be made ahead of time in order to make Thanksgiving prep. easier?

    1. Jill,

      I’ve never tried making it ahead and I worry the yams might turn mushy. Let me know if you try it and how it works.

      Cheers,
      Pam

    2. I think I’ll just peel and dice the yams ahead of time. That should be a time saver in itself!!! (I am so looking forward to having this for Thanksgiving!)

  6. Tried this with honey instead of maple syrup, great addition to our Easter dinner

  7. I want to make this for Thanksgiving for a crowd, including , vegan, gluten free and nut allergies! I want to fill a 13×9 casserole dish, should 4 times recipe work? I will use vegan butter and omit nuts but was wondering if anyone could think of something else to use for that bit of crunch?

    1. Mary,

      I think 4 times the recipe would be just fine. I keep trying to think of something that will give you that crunch instead of the pecans, but I am not coming up with much. Maybe toasted pumpkin seeds? Although, are they considered nuts? Wish I could be of more help. Good luck.

      Pam

  8. Dixie Riedford says:

    This sounds so good! I think I’ll cut the sweet potatoes and all everything into the bak8ng dish so all I’ll have to do is bake it onThanksgiving day, do you think this will work to same time and oven space?
    Thank you!

    1. Dixie,

      I think it would work out well…let me know how it goes. Happy Thanksgiving!

      Pam

  9. Susan Poff says:

    I think roasting ahead of time would work out fine…just full the casserole with the ingredients minus the maple syrup. Put the syrup on before you bake the finished casserole.