Yam and orange are flavors made for each other. A touch of balsamic vinegar adds depth and brings out the caramelized sweetness of the roasted yams.
2 tablespoons coconut oil
½ onion sliced thin
3 cloves garlic minced
2 teaspoons fresh thyme chopped
3 pounds jewel yams scrubbed and cut into ½ inch cubes
1 teaspoon sea salt
3 tablespoons balsamic vinegar
3 tablespoons juice from an orange
1 tablespoon honey
1 to 3 teaspoons harissa
½ cup dried cranberries
¼ cup fresh parsley chopped
Preheat oven to 350 degrees.
Place pecans on a dry cookie sheet and roast in the oven for about 5 minutes or until fragrant. When cooled chop coarsely.
Heat 1 tablespoon of the oil in a large heavy bottomed skillet. Add the onion, garlic and thyme. Sauté until the onion is transparent. Add half the yams and continue to sauté until they are golden and tender. This will take about 20 minutes.
Remove from the skillet and add the remaining 1 tablespoon of oil and cook the remaining yams.
Add the first batch of yams back in and then the sea salt. Add the cranberries. Stir to fold all together.
Meanwhile whisk the vinegar, orange juice, honey and harissa together.
Toss over the cooking yams. Cook over low heat, stirring occasionally until the sauce thickens. This will take 5-10 minutes.
Remove from the heat and stir in the pecans and parsley. Serve warm or at room temperature.