Roasted Yams with Harissa and Dried Cranberries Recipe


2 tablespoons rice bran oil

3 garlic cloves, minced

3 pounds Garnet Yams


3 tablespoons Balsamic Vinegar

3 tablespoons tangerine (or orange) juice

1 tablespoon honey

2-3 teaspoons Villa Jerada Harissa


½ cup dried cranberries

½ cup toasted chopped pecans

¼ cup fresh parsley, if desired


Roasted Yams with Harissa and Dried Cranberries

The harissa really shines in this recipe, and the yams are delicious served hot or at room temperature.

Serves 8-12 as a side.


1) Scrub and peel yams, then cut into ½” dice.

2) Toss diced yams with garlic and oil and roast on a baking sheet at 400 degrees for 30-40 minutes, until yams are soft on the inside and a bit browned on the outside.

3) Remove from oven and season with salt and pepper to taste.

4) Meanwhile, whisk together the Balsamic Vinegar, juice, honey and Harissa. 

5) Add cooked yams and dried cranberries to a skillet, add dressing and cook mixture over low heat until dressing thickens a bit.

6) Remove from heat and stir in pecans.

7) Garnish with parsley if desired.



Average Rating:
(based on 1 review)
Perfect Thanksgiving Side Dish?
This is a gorgeous, colorful Thanksgiving side. Traditional ingredients except one: harissa, which gives it a nice kick. Have already had requests to bring it for Christmas
by Janey