Cinnamon-Roasted Yams with Cranberries and Maple Balsamic (Sweet Potatoes)
Roasting these ingredients together will fill your home with the scent of the holidays.
The rich spice of the cinnamon pairs nicely with the sweet balsamic and the natural caramelization of roasted yams. The tang of the roasted cranberries adds a fantastic layer of flavor.
See also: Recipe Roundup: Vermont Maple Balsamic
See also: In the Store with Sigona’s Featuring: Fresh Cranberries
Cinnamon-Roasted Yams with Cranberries and Maple Balsamic (Sweet Potatoes)
Roasting these ingredients together will fill your home with the scent of the holidays. The rich spice of the cinnamon pairs nicely with the sweet balsamic and the natural caramelization of roasted yams. The tang of the roasted cranberries adds a fantastic layer of flavor. Serves about 6.
Ingredients
Ingredients:
- 4 medium garnet yams peeled and sliced into 1.5” cubes
- 1 1/2 cups fresh cranberries
- 2 Tbsp. Sigona’s Vermont maple balsamic (Also known as Sigona's dark maple balsamic)
- 2 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil
- 1 tsp. cinnamon
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine the yams with the cranberries, balsamic and oil. Toss until well coated. Sprinkle in the cinnamon, salt and pepper. Toss to coat, ensuring cinnamon is well distributed; spread out the mixture in a single layer on the baking sheet.
- Roast for about 40 to 50 minutes, stirring about every 10 minutes. Yams should be easy to pierce with a fork when done.
- Transfer to a serving dish, season with salt and pepper, if needed. Serve warm.
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