Baked Yams With Red Onions
Published February 22, 1992
- Total Time
- 1 hour 40 minutes
- Rating
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Ingredients
3 medium red onions, peeled, cut into paper-thin round slices
3 medium yams, about 1 pound, cut into thin round slices
2 cups apple cider
2 teaspoons brown sugar
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 tablespoon fresh thyme leaves
1 tablespoon butter, cut into small pieces
Nutritional analysis per serving (4 to 6 servings)
37 grams carbs; 5 milligrams cholesterol; 171 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 4 grams fiber; 207 milligrams sodium; 2 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. In a 9-inch round or oval gratin dish, place the red onion and yam slices in alternate layers.
- Step 2
Put the apple cider, brown sugar, salt and pepper in a small saucepan and stir over medium heat until the sugar dissolves. Pour the hot cider over the onions and yams and sprinkle with the fresh thyme.
- Step 3
Distribute the pieces of butter over the top and cover the gratin dish with foil. Bake for 1 hour. Remove the foil and continue baking, basting often, until the onions and yams are tender, about 30 minutes.
Private Notes
Comments
Should the yams be peeled?
Added a little candied ginger, grated orange and lemon rind--honey instead of brown sugar, vanilla.
This recipe is kind of weird - result was extremely vinegary.
@yamtaster I think u may have added 2 cups of apple cider vinegar instead of apple cider?