Roasted Yams with Citrus and Coriander Glaze

1 Tbsp (3 tsp) coriander seeds
1/4 cup Earth Balance margarine, room temperature
1 Tbsp (3 tsp) Sucanat (organic sugar)
1 Tbsp (3 tsp) grated orange peel
1 1/2 tsp grated lemon peel
1/8 tsp salt
1/8 tsp cayenne pepper
non-stick vegetable oil
3 pounds (1.4 kg) long narrow yams, (red-skinned sweet potatoes), unpeeled,
  halved lengthwise, cut crosswise into 1/2 inch (1.25 cm) thick slices)
2 Tbsp (6 tsp) olive oil
2 Tbsp (6 tsp) minced fresh Italian parsley for garnish


1. Stir coriander seeds in small skillet over medium-high heat until darkened in
color and fragrant, about 4 minutes. Cool seeds; grind in spice mill or
enclose in plastic bag and crush finely with mallet.

2. Place seeds in small bowl. Mix in margarine, Sucanat, orange peel, and lemon
peel. Season margarine with salt and cayene pepper. (Can be made 1 week
ahead. Cover and refrigerate).

3. Position rack in bottom third of oven and preheat to 375 F (190 C).

4. Spray heavy large rimmed baking sheet with non-stick spray. Toss yams and
olive oil in large bowl to coat. Spread yams in single layer on prepared
sheet. Sprinkle with additional salt and cayene pepper.

5. Roast until tender and golden brown, stirring occasionally, about 30 minutes.
(Can be prepared 1 day ahead. Cover and refrigerate on sheet. Reheat before 
adding flavored margarine).

6. Crop coriander-flavored margarine onto hot yams in small dollops. Toss to
coat. Adjust salt and cayenne pepper if necessary. Mound in bowl; sprinkle
with parsley.


Servings 10.

Recipe from:  Barbara K.