Baked Yams with Cranberry Wild Rice Stuffing
Servings Prep Time
6people 20minutes
Cook Time
Servings Prep Time
6people 20minutes
Cook Time
  • 2 small yamsscrubbed and trimmed
  • 1/4cup olive oil
  • 2tablespoons olive oil
  • 1 medium yellow oniondiced
  • 2cloves garlicsmashed and minced
  • 1 1/2cup fresh cranberries
  • 2tablespoons balsamic vinegar
  • 2cups wild ricerinsed
  • 6cups vegetable stock
  • zest of 1 lemon
  • 1/4cup Lemon juicefreshly squeezed
  • 1/4cup orange juicefreshly squeezed
  • 1/2teaspoon ground cumin
  • 1/4teaspoon ground cardamom
  • 1/4teaspoon cinnamon
  • 1tablespoon fresh gingerminced
  • 1/2cup toasted pecanschopped
  • 1/4cup toasted pumpkin seeds
  • 3tablespoons parsleychopped
  • sea salt
  • fresh ground black pepper
  1. Preheat oven to 400°F.
  2. Pierce the yams all over with a fork, then rub with 1 tablespoon olive oil and season with salt and pepper. Place on a baking sheet and roast until tender, 45-60 minutes depending on their size.
  3. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil, then sauté the onion, garlic and cranberries for 2 minutes. Add the Balsamic vinegar and continue to sauté until the vinegar has been reduced. Remove from heat and set aside
  4. In a medium saucepan, bring the wild rice and stock to a boil. Reduce heat and cover, then simmer for 40 minutes, or until the grains begin to separate. Remove from heat, drain and set aside.
  5. In a medium bowl, make the dressing by mixing together the remaining olive oil, lemon zest, orange juice, lemon juice, cumin, cardamom, cinnamon and ginger.
  6. Add the onions, garlic, cranberries, pecans, pumpkin seeds, parsley and the dressing to the wild rice, and toss together until all ingredients are well coated.
  7. When fork tender, remove the yams from the oven and allow to sit for 5 minutes. When cool enough to handle, slice each yam lengthwise* and spoon a generous portion of rice pilaf onto each half. Serve while still warm.
Recipe Notes

Note: *If the yams are large, cut in half again.