This year, update your potato side dish with these earthy yams topped with sweet cranberry chutney and tangy goat brie.

What you’ll need

• 4 medium Garnet yams
• 2 Tbsp Organic Vally Butter
• 1/4 cup half & half
• 1 tsp fresh grated ginger
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp Himalayan pink salt
• 1 Tbsp olive oil
• Handful of chopped parsley
• 1/4 lbs goat brie

• 1/2 cup fresh cranberries
• 1 cup frozen mango
• 1/2 cup frozen blueberries
• 1/2 cup frozen strawberries
• 1 cup orange juice
• 1 tsp vanilla extract

Preparation

Preheat oven to 375 degrees
Place yams in bowl, drizzle with olive oil, and toss to evenly coat. Move to baking sheet and bake for 1 hour or until soft – you’ll see the sugars of the sweet potato form around the edges of the potato when it’s ready.

Once cool, cut each potato in half lengthwise with a sharp knife. Scoop the insides into a medium sized mixing bowl, being careful not to tear the shell. In the mixing bowl, add the butter, spices and half & half along with the yams, mix with a rubber spatula. Add the filling back into the sweet potato and place on baking sheet.

On the stove, add all cranberry ingredients to a medium sauce pot and cook over medium heat for 25 minutes, stirring to prevent the fruit from sticking to the bottom of the pan. The sauce will naturally thicken as it cooks. Remove from heat and spread the cranberry chutney across the top of the yams with a spoon.

Add 3 thin slices of goat brie oven the cranberry chutney and bake for another 10-15 minute or until the brie browns. Finish by topping with chopped parsley.