Garnet Yams with Maple Cider Glaze in Puff Pastry
This is the most requested winter-season dish in my repertoire. It 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! — Chef Lynne Vea
- 2 medium or large organic garnet yams 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 Aussie Bakery frozen puff pastry, thawed Add to list
- Egg wash (1 egg beaten with 1 tablespoon water) Add to list
Prepare the yams: (You may do this step up to two days in advance.) Wrap the yams in aluminum foil and roast in a 400° F oven 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 heavy saucepan, combine the maple syrup, apple cider and the pecans. Bring this mixture to a boil and cook for 10 to 12 minutes, or until mixture is reduced by about half. Stir in the 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 pan lined with parchment or a silicone baking sheet. Brush very lightly with the egg wash.
Lay the yam in the center 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 them with a little salt and pepper. Spoon half of the pecan mixture over the top of the yams. Roll the pastry 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 the egg wash. You may cut out designs from extra puff pastry and apply them to the surface. Finish them with a light coating of egg wash as well.
Bake at 400° F for approximately 15 to 20 minutes or until deep golden brown. Allow to cool slightly, then cut each roll into 4 to 6 slices.
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.
Find more recipes from Lynne.