Smoky Berry Walnut Yams


Although side dishes are meant to enhance the main course, this side dish may well turn out to be the star of the banquet!

Serves 6-8

2-1/2 to 3 lbs. fresh yams, peeled and cut into 1 inch cubes


Place yams in extra- large saucepan with water to cover by 1-2 inches. Salt water so that it is sufficiently noticeable when tasted. Bring to boil, partially cover, reduce heat to a slow boil and cook till fork-tender, not mush.

This time, with these yams, it took 5 minutes after they came to a boil. Yams don’t take nearly as long as white potatoes to cook.

Drain in colander.

Melted Coating:

2 T. margarine

3 T. seedless raspberry jam (I used CROFTER’S ORGANIC)

3 T. Grade A maple syrup

fresh grind black pepper

teeny bit of salt

juice of 1 orange, strained

Place margarine, jam, maple syrup, black pepper, salt and juice of orange in small saucepan. Heat till bubbly whisking till smooth. Remove from heat and set aside.

Smoked Berry Walnut Crumbles: Makes about 2-1/2 cups

2 c. walnut halves ( place in food processor and process till evenly crumbly and not yet sticking together)

1/2 c. apple cider

1/2 c. dried cherries and berries (I used Traverse Bay Fruit Co. BERRY CHERRY BLEND)

1/2 c. light brown sugar

1 t. pink Himalayan salt

sev. shakes liquid smoke

thinly sliced scallion, green and white part (optional garnish)

In large skillet, over medium heat, place cider, dried cherries and berries, brown sugar, salt and liquid smoke. Stir well. The sugar doesn’t need to be completely melted yet.

Add walnut crumbles all at once, stirring continuously to thoroughly coat. Continue to cook, stirring slowly to cook the sugar, evaporate the liquid and till walnut crumbles start sticking together.

Remove skillet from heat. When the nuts are no longer too hot to touch, drizzle a scoop of white sugar over all. Toss with hands and separate nut grains as best you can with your fingers, while coating with sugar. If there’s leftover sugar, place walnuts in wire mesh strainer and shake off excess.

For this recipe I use 1/2 of the smoked walnuts. Place the other half in a jar with a tight-fitting lid. I keep them at room temperature to use as wanted. They won’t last long.

Set the others aside till you’re ready to assemble the dish.

Assemble: Place drained cooked yam cubes into large bowl. Pour Melted Coating sauce over all, then toss and stir gently to evenly coat.

Transfer coated cubes to serving platter.

Place 1/2 of the smoked walnut crumbles over yam cubes, separating pieces to evenly disperse.

Sprinkle evenly with thinly sliced scallion, green and white part.


Notes: For those who don’t want a scallion garnish, forego the garnish or use a few chopped dried cherries and berries. Fresh sliced sage leaves also work.

Remember not to overcook the yams. They don’t take long.

Another use for the smoked berry walnut crumbles = BLUEBERRY WALNUT RUSSIAN TOAST


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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