This very special Thanksgiving edition of “Chopped Challenge Thursdays” combined yams from Ashley Caretto, cranberries from Cassie Sue Vaughn, pears from Muffet ” Momma Bond” and habanero peppers from Katie Samples.
I created a new Thanksgiving favorite with these ingredients, Baked Yam Wedges with Sweet and Spicy Cranberry Pear Sauce.
- 2 lbs yams (or sweet potatoes)
- 2 tbsp olive oil
- 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 cup water
- 1/4 cup brown sugar
- 1 pear (peeled, de-seeded and diced)
- 1/4 cup honey
- 1 cup cranberries
- 1 small habanero pepper (de-seeded and diced)
- 1 lemon (juiced – not pictured)
Begin by slicing the yams into wedges and placing in a baking dish. Drizzle with the olive oil and sprinkle the ginger and cinnamon on top.
Place into a 375° oven for 45 minutes.
In the mean time, prepare the Sweet and Spicy Cranberry Pear Sauce.
Begin by combining the water and sugar in a skillet. Once the sugar has dissolved, add the diced pear.
Cook for 5 minutes, then add the honey, cranberries and habanero.
Cook until the cranberries begin to pop and a thick sauce forms.
Squeeze the lemon juice into the sauce and mix well. Pour the mixture on top of the baked yams and place back into the oven for 5-10 minutes.
The yams were sweet and delicious, with a very slight kick at the end from the habanero!