3-4 yams or sweet potatoes, baked
¼ cup butter (½ stick)
¼ cup pure maple syrup
1 tsp cinnamon, ground
½ tsp sea salt
1 bag whole fresh cranberries, rinsed
1/3 cup golden raisins or dark raisins
¼ tsp cloves, ground
½ tsp cinnamon, ground
1/3 cup evaporated cane sugar
1/8 cup maple syrup
1 Tbs arrowroot or organic cornstarch
½ cup fresh squeezed orange juice
1 cup pecans, toasted and chopped
¼ cup evaporated cane sugar
1. Bake 3-4 yams in preheated 400°F oven for 45 minutes or until tender. Cool, split open, and scrape pulp into a large bowl, discard skins. This can be done days in advance if you need to save time. Add remaining ingredients: butter, maple syrup, cinnamon, and salt. Blend for 2-3 minutes with an electric blender. Spoon mixture into a baking pan and use a spatula to spread evenly.
2. Place cranberries, raisins, cloves, cinnamon, sugar, and syrup in a medium sized pot. Cover and simmer on low for 5 minutes, stirring occasionally. Check frequently to be sure cranberries do not stick and burn. After a few minutes they will begin to break down and their juices will be released.
3. Add 1 Tbs arrowroot or organic cornstarch to orange juice and stir to dissolve. Add to cranberry mixture and stir. Continue to simmer and stir until the glaze thickens for few more minutes. Remove from heat.
4. Smooth the cooled cranberry glaze over the top of the yam casserole. Mix together the chopped pecans and sugar. Spread on top of the glaze.