· 4 ea. Yams, peeled and cut into 1” chunks
· 1 c. Yellow Onion, large dice
· 2 c. Diced Honeycrisp or Fuji Apples, peeled
· ¼ c. Coconut Sugar
· 1 Tbsp. Arrowroot
· ½ c. Dried Cranberries
· 1 c. Orange Juice
· 4 oz. Butter, unsalted
· 1 sprig, Rosemary
· 3 c. Corn flakes, lightly crushed
· 1 tsp. Cinnamon, ground
· ½ cup Almonds, slivered, chopped (optional)
Preheat oven to 400*F. Toss yams and onion lightly in olive oil and spread on a 9×13-inch cookie sheet. Bake at 400*F for 30-35 minutes. With 15 mins left on the timer, add the apples, stir together with the yams and finish roasting. When the yams are soft, remove them from the oven and allow them to cool slightly.
In a non-reactive pot, combine cranberries and juice and bring to a light simmer. Combine coconut sugar and arrowroot and mix thoroughly to eliminate arrowroot clumps. Once juice simmers, whisk in sugar/arrowroot mix until thickened and immediately turn off the heat. Don’t boil vigorously or the arrowroot will break down and the sauce will lose its thickness. Place yam, onion, and apples in a shallow-sided baking dish and pour the OJ/cranberry sauce over the entirety.
In a small sauce pot over low heat, melt butter with rosemary sprig. Simmer butter for 1 min and turn off the heat, letting rosemary steep to infuse flavor. Remove rosemary after 5 mins and discard the sprig. Carefully skim off the oil (clarified butter) from the milk solids and discard the milk solids. Toss cornflakes with cinnamon, almonds, and clarified butter and spread the mixture evenly over the top of the yams.
Bake at 400*F for approximately 15-20 minutes or until the topping is golden brown and crispy. Let rest for 10 mins before serving.
Grow well, eat well, be well!
