What I like about this dish is that the colors are really beautiful. Would be nice for a vegetarian potluck - it is vegan/gluten free and both yams and cranberries are extremely nutritious superfoods.
For the 1323 feast, I used freshly cooked cranberry sauce, though the recipe calls for canned. It is so easy to make, and so much better, but not essential - canned is fine.
It is easily doubled.
I clipped it out of a newspaper decades ago. The onion is an interesting addition.
Note, I don't microwave the yams first. With a Santoku knife they are not that hard to cut.
No comments:
Post a Comment