Garnet Yams with Maple Cider Glaze in Puff Pastry

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.