- Serves: 8 to 10
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 4 Jewel or Garnet yams (sweet potatoes), peeled and cut into 8 lengthwise wedges
- 1 tablespoon canola oil
Glaze
- 1/2 cup apricot jam
- 1 tablespoon water
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon Dijon mustard
- 2 teaspoons fresh lemon juice
- Pinch of salt and cayenne pepper
Directions
Preheat oven to 400º F. Toss yam wedges with oil and place on a baking sheet lined with parchment paper. Bake for 25 minutes or until fork-tender but not soft.
Meanwhile, combine glaze ingredients in a small saucepan over medium heat. Let simmer, stirring, for 5 minutes.
Take yams out of the oven and reduce heat to 350º F. With a pastry brush, coat each wedge with glaze. Return to the oven for 10 more minutes or until soft inside. Brush wedges with any remaining glaze before serving.
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