For some reason, in Canada (and in parts of the USA) we called orange-fleshed sweet potatoes (Convolvulaceae) "yams" even though they have no relationship to the true yam (Dioscoreaceae). Technically, this dish should be Holiday Sweet Potatoes, but so far the change hasn't really stuck. I am apparently a prisoner of my childhood lexicon.
I dreamed this recipe up years ago, and we've had it for Christmas dinner every single year since, whether we're having turkey, ham, duck, goose, or anything else. You can cook them in the oven with the other dishes, if you have room, but you could also cook them on the stove-top if that works better for you.
- 2 medium orange-fleshed sweet potatoes
- 1 cup orange juice (or a mixtured of citrus juices)
- 4 slices fresh ginger root, peeled
- 1-2 star anise stars
- 1 cinnamon stick
- 4 whole cloves
- 4 green cardamon pods