This year, update your potato side dish with these earthy yams topped with sweetย 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 goatย 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 yamsย in bowl, drizzle with olive oil, and toss to evenly coat. Move to baking sheet and bakeย 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, addย the butter, spices and half & halfย 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 naturallyย thicken as it cooks. Removeย 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.ย Finish by topping with chopped parsley.