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Orange You Gonna Eat That? I Yams! (With Carrots, Cranberries and Apples)

orangeyamAfter completely failing at a yam dish earlier this week I decided to go a little more wild. From the last recipe I liked the orange and brown sugar glaze with cinnamon and ginger but I didn’t have the ratios right. I found an interesting recipe on Pinterest that led me to a House and Home article that gave me many many ideas.
This recipe instantly makes me think of thanksgiving and autumn: juicy cranberries, big carrots and yams, and pumpkins. Pretty much everything orange like leaves in autumn. Granted, it is winter right now but a warm and hearty dish is always in season – especially when it involves rather resilient root vegetables.
Orange You I Yam Ingredients
I love the mixed identity of yams. Are they for dinner or are they for dessert? This recipe is easily confused with the addition of fruit but rest assured, it is a formidable side dish for a dinner. Maybe one day I’ll post a yam/orange/banana recipe and use the actual knock knock joke as the title.
Although it isn’t a knock knock joke my favourite joke of all times is food-related:
Q: Why was the mushroom invited to the party?
Orange You I Am Step 2ish
A: Because he was a fungi (fun guy).
and just one more because it has a sliver to do with this orangey dish:
Q: Why did the person stare at the can of orange juice?
Orange You I Yam Dressing
A: Because it said concentrate.
I love these jokes! I know, once you’ve settled from the side-splitting, kitchen quaking laughter let’s get back to business and get a little orange. In order to do this start playing some sweet r&b and hip-hop jams. Some good stuff in this genre has crossed my  path lately and this recipe seems as good as any. Sweet jams and sweet veggies.

Watch above or watch on youtube.

Orange You Gonna Eat That? I Yam!
Orange You Gonna Eat That? I Yams!
(Adapted from House And Home)
Makes about 15 side dishes.
  • 2 pounds yams, peeled and cut in 1/4″ (3/4 cm) rounds
  • 2 pounds carrots, thinly sliced into 1/4″ (3/4 ccm) rounds
  • 2 1/2 cups diced granny smith apples (about 2 1/2 apples)
  • 1 cup dried cranberries
  • 2/3 cup packed dark brown sugar
  • 1/3 cup concentrated orange juice
  • 2 tablespoons butter
  • 1/4 cup light molasses
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/3 cup pumpkin seeds, toasted
  • 1/2 cup chopped fresh parsley
  • 12 thin slices granny smith apple (about 1/2 an apple)
  1. Preheat the oven to 350°F. Spray a 13″ x 9″ baking dish with cooking oil.
  2. Place the yams and carrots in a saucepan and cover with cold water. Bring to a boil. Cook for 10 minutes at a boil, or until tender. Drain.
  3. Toss the yams and carrots with the apples and cranberries. Place in the prepared baking dish.
  4. Combine the brown sugar, orange juice concentrate, butter, molasses, cinnamon and ginger in a small saucepan. Cook over medium heat, stirring frequently, for 1 minute or until melted and smooth.
  5. Pour the sauce over the vegetables. Cover and bake for 30 minutes, stirring occasionally to baste the vegetables. Remove from the oven. Toss the vegetables with all but 2 tablespoons of the pumpkin seeds.
  6. Transfer to a serving dish, draining off the excess liquid. Finish the dish by garnishing with the remaining pumpkin seeds, parsley and sliced apple.

2 comments on “Orange You Gonna Eat That? I Yams! (With Carrots, Cranberries and Apples)

  1. The Healthy Flavor
    February 2, 2013

    That is a fabulous recipe…love the carrots and yams!

  2. kahht
    February 3, 2013

    Carrots and yams are a delish combo for sure. Glad you like it.

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This entry was posted on January 31, 2013 by in Autumn, Side Dish, Vegan, Vegetarian and tagged , , , , , .

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