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Ginger and Maple Candied Yams from OXO Chef in Residence Gregory Gourdet

Ginger and Maple Candied Yams from OXO Chef in Residence Gregory Gourdet

Words OXO

Inspired by his mom’s recipe, a family favorite, this ginger and maple candied yams recipe from OXO Chef in Residence Gregory Gourdet is an easy, family-friendy dish that will please any crowd.

yams on tray

Gregory Gourdet, owner of the new Haitian and Pacific Northwest restaurant, kann, introduces the perfect combination of his Haitian heritage with an American classic dish in this candied yams recipe perfect for the holidays. Orange juice, maple syrup and a warm spice mix of cinnamon, star anise, orange and ginger come together for an easy crowd-pleasing dish for any gathering.

peeling orange

Whether you’re making a holiday meal for a small group or setting your table for dozens, this family-friendly side dish is easy to serve and even easier to enjoy. With sweet potatoes serving as the main ingredient and our favorite superfood, you can count this one as a win for your tastebuds and your health.

Make Ginger and Maple Candied Sweet Potatoes with OXO Chef in Residence Gregory Gourdet
saucing the yams

Ginger and Maple Candied Yams

Courtesy of OXO Chef in Residence Chef Gregory Gourdet:

Ingredients

2 medium sweet potatoes

1 1/2 cups fresh orange juice

1 cup maple syrup

3 tablespoons coconut oil, plus more for greasing the pan

2 tablespoons minced ginger

zest of 1 orange (zester)

1 tablespoon vanilla extract

3 cinnamon sticks

5 cloves

Instructions

  1. Preheat the oven to 400 F.
  2. Use a fork to prick each sweet potato several times all over.
  3. Put the sweet potatoes on a sheet pan and roast until tender at the center, about 30-45 minutes. Give them a poke with your finger. They’re ready when they give in to just a little pressure. Let them cool slightly, just until you can handle them.
  4. Peel the potatoes and cut them into 1/4” thick half-moon slices.
  5. Place them in a greased baking dish.
  6. In the meantime bring orange juice, maple syrup, coconut oil, ginger, orange zest and spices to a boil in a small pot.
  7. Simmer until reduced slightly and a syrupy glaze comes together.
  8. Cover the sweet potatoes with the orange syrup and bake the sweet potatoes until the syrup is reduced to a thick glaze and the sweet potatoes are golden brown, about 30 min.

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