Spiced Moroccan Yams

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Canned yams are a thing of the past and should remain there.  Here is an easy, delicious, updated version for your Thanksgiving table sans marshmallows.  Serves 6

  • 1/2 C. pitted dates, quartered
  • 1 C. dried apricots, quartered
  • 1/4 t. saffron
  • 1 T. olive oil
  • 3 yams, peeled and diced into one inch chunks
  • 1/4 C. brown sugar
  • 1/4-1/2 t. cayenne pepper
  • 1/4 t. turmeric
  • 1/2 t, salt
  • 1/2 C. pecans

Heat a cup of water to boiling.  Place the apricots and dates in a bowl and cover with the boiling water.  Stir in the saffron and set aside for thirty minutes.  Heat the oven to 400 degrees.  Toss the yams with the olive oil and spread out on a rimmed baking sheet. Drain the apricots and dates and distribute evenly among the yams.  Sprinkle with the brown sugar, cayenne pepper, turmeric, salt, and pecans. Toss around to coat.  Bake for 15-20 minutes, or until yams are tender.

 

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About swellkid recipes

I am a mother of two boys, a wife, a 1st grade teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me unless otherwise noted. My motto is, if I can do it, you can do it!
This entry was posted in Holidays and Special Occasions, Vegetarian and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

One Response to Spiced Moroccan Yams

  1. Those look really good !

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