Garnet Yams with Maple Cider Glaze in Puff Pastry
Serves: 4 to 6
This can be done ahead of time and popped into the oven at the last minute. It's absolutely gorgeous to serve and there's not a marshmallow in sight.
- 2 Jewel or Garnet yams (sweet potatoes) Add to list
- 1 cup maple syrup Add to list
- 1 cup apple cider Add to list
- 1/2 cup pecans Add to list
- 1/4 cup fresh cranberries Add to list
- Zest of 1 lemon Add to list
- 2 sheets frozen puff pastry, thawed Add to list
- Egg wash (1 egg beaten with 1 tablespoon water) Add to list
- Salt and pepper, to taste Add to list
Prepare the yams: (You may do this step up to two days in advance.) Preheat oven to 400° F. With a fork, poke a few holes in the yams. Wrap in aluminum foil and roast until tender, about 45 minutes. Cool and peel. Keep in refrigerator until ready to use.
Prepare the syrup: (You may do this step two days ahead as well. It will be quite thick once refrigerated, so let it come to room temperature before finishing the rolls.) In a small, heavy saucepan, combine maple syrup, apple cider and pecans. Bring mixture to a boil and cook for 10 to 12 minutes, or until it's reduced by about half. Stir in cranberries and lemon zest. Set aside to cool.
For the pastries: (You may prepare these the day before, just be sure to refrigerate them right away.) Lay one sheet of pastry on a baking sheet lined with parchment or a silicone baking sheet. Brush very lightly with egg wash.
Lay a yam in the center of the pastry and cut it into 8 to 10 slices (being sure not to cut through the pastry). Gently press the slices down to fan them vertically. Sprinkle with a little salt and pepper. Spoon half the pecan mixture over the top of yams. Roll pastry sheet up around the yams, tucking in the ends and sealing the seam well with your fingers.
Repeat with the remaining pastry sheet. Cut a few slits in each roll and brush the surface lightly with egg wash.
To bake the rolls: Bake at 400° F for 15 to 20 minutes or until deep golden brown. Allow to cool slightly, then cut each roll into 4 to 6 slices. Serve warm or at room temperature.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on November 22, 2008
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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