Fire Lake Restaurant‘s Executive Chef Paul Lynch (PDF) says of this recipe: “It’s a great alternative to steadfast caramelized yams with little marshmallows that people serve at Thanksgiving. Once you try this you’ll never go back. It’s a great local recipe; it goes so well with so many things. We will be featuring this recipe as part of our Traditional Thanksgiving dinner. In fact, we serve it year-round with our signature apple pecan smoked honey-cured pork rack at the restaurant.”
If you want to watch him in action, Chef Lynch will be participating in Do it Green! Minnesota’s Low Carbon Food Print Cook Off from 12-2pm, Saturday, November 21 at Midtown Global Market in Minneapolis.
Maple-Glazed Yams and Apples
2 ½ lbs (about 12) tart cooking apples, such as Harrelson
1 ½ lbs yams
5 tbsp maple syrup
1 tbsp fresh rosemary, chopped
⅛ c brown sugar
1 stick (4 oz) of unsalted butter, sliced
salt and white pepper to taste
- Using an apple peeler machine, peel, core, and slice the apples. Cut them in half. Alternatively, peel and slice them by hand.
- Peel the yams, cut them in half end-to-end and slice into ⅜ inch thick half moons.
- Layer in a pattern of 1 yam slice to 2 apple slices (i.e. yam-apple-apple-yam…) in a baking dish.
- Drizzle with maple syrup and chopped rosemary.
- Sprinkle with brown sugar and dot with slices of cold butter.
- Add salt and white pepper.
- Cover with aluminum foil and bake at 350ºF for 1 hour.
Learn more about this business in Heavy Table’s Atlas of Ethical Eating and Drinking.