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Roasted Yams w/ Citrus & Coriander Glaze




Source of Recipe


Taste Of Health


Recipe Link: http://www.tasteofhealth.net

List of Ingredients




1 Tbsp. coriander seeds
1/4 cup Earth Balance margarine, room temperature
1 Tbsp. Sucanat
1 Tbsp. grated orange peel
1 1/2 tsp. grated lemon peel
1/8 tsp. salt
1/8 tsp. cayenne pepper
Nonstick vegetable oil
3 pounds long narrow yams, (red-skinned sweet potatoes), unpeeled, halved
lengthwise, cut crosswide into 1/2 inch thick slices)
2 Tbsp. olive oil
2 Tbsp. minced fresh Italian parsley for garnish

Recipe



Stir coriander seeds in small skillet over medium-high heat until darkened
in color and fragrant, about 4 minutes. Cool seeds; grind in spice mill or
enclose in plastic bag and crush finely with mallet. Place seeds in small
bowl. Mix in margarine, Sucanat, orange peel, and lemon peel. Season
margarine with salt and cayeene pepper. (Can be made 1 week ahead. Cover
and refrigerate).

Position rack in bottom third of oven and preheat to 375 degrees F. Spray
heavy large rimmed baking sheet with nonstick spray. Toss yams and olive
oil in large bowl to coat. Sp0read yams in single layer on prepared sheet.
Sprinkle with additional salt and cayeene pepper. Roast until tender and
golden brown, stirring occasionally, about 30 minutes. (Can be prepared 1
day ahead. Cover and refrigerate on sheet. Reheat before adding flavored
margarine).

Crop coriander-flavored margarine onto hot yams in small dollops. Toss to
coat. Adjust salt and cayenne pepper if necessary. Mound in bowl; sprinkle
with parsley.

Servings: 10