- 4 lbs. yams
- 1/3 cup maple syrup (grade B, organic)
- 2 juicy navel oranges
- 1/3 cup virgin coconut oil
- large pinch cardamom or to taste
Rinse yams, trim ends and any bad parts but do not peel otherwise. Cut into 1/3 inch slices.
Steam yams in hot filtered water for about 15 minutes in a covered pot. Remove from heat and remove lid; let cool a couple of minutes. Drain; reserving about 1/2 cup of cooking liquid.
Place yams back into cooking pot and add reserved liquid and maple syrup. Zest oranges, adding about 1 teaspoon of zest to yams. Juice oranges over yams and with a spoon dig out any orange pulp and add as well. Stir in coconut oil. Cover and cook for 1-2 minutes, just until oil melts.
Raise heat to high and cook for about 2 minutes longer, stirring gently until liquid evaporates. Add cardamom, stir gently.
Recipe submitted by Simi, Los Angeles, CA
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