Roasted Yams with Citrus and Coriander Glaze

[Guest guest]

Roasted Yams with Citrus and Coriander Glaze

Source: www.tasteofhealth.net

 

1 Tbsp. coriander seeds

1/4 cup Earth Balance margarine, room temperature

1 Tbsp. Sucanat

1 Tbsp. grated orange peel

1 1/2 tsp. grated lemon peel

1/8 tsp. salt

1/8 tsp. cayenne pepper

Nonstick vegetable oil

3 pounds long narrow yams, (red-skinned sweet potatoes), unpeeled, halved

lengthwise, cut crosswide into 1/2 inch thick slices)

2 Tbsp. olive oil

2 Tbsp. minced fresh Italian parsley for garnish

 

Stir coriander seeds in small skillet over medium-high heat until darkened

in color and fragrant, about 4 minutes. Cool seeds; grind in spice mill or

enclose in plastic bag and crush finely with mallet. Place seeds in small

bowl. Mix in margarine, Sucanat, orange peel, and lemon peel. Season

margarine with salt and cayeene pepper. (Can be made 1 week ahead. Cover

and refrigerate).

 

Position rack in bottom third of oven and preheat to 375 degrees F. Spray

heavy large rimmed baking sheet with nonstick spray. Toss yams and olive

oil in large bowl to coat. Sp0read yams in single layer on prepared sheet.

Sprinkle with additional salt and cayeene pepper. Roast until tender and

golden brown, stirring occasionally, about 30 minutes. (Can be prepared 1

day ahead. Cover and refrigerate on sheet. Reheat before adding flavored

margarine).

 

Crop coriander-flavored margarine onto hot yams in small dollops. Toss to

coat. Adjust salt and cayenne pepper if necessary. Mound in bowl; sprinkle

with parsley.

 

Servings: 10

 

 

Happy Holidays from my house to yours!