This very special Thanksgiving edition of “Chopped Challenge Thursdays” combined yams from Ashley Caretto, cranberries from Cassie Sue Vaughn, pears from Muffet “LLB Momma” Bond and
serrano 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!
♦ Gluten Free Option: This recipe is gluten-free.