gluten-free · nut-free · soy-free

Looking for a plant-based side dish for your Thanksgiving table that isn’t your typical baked or glazed yams? Let us give you…red wine glazed yams!

These are a serious level up from the classic glazed yams that you might be used to. Instead of adding a ton of sugar to the already sweet yams, we’re glazing them with a red wine reduction that is only sweetened with a small amount of agave syrup—mainly to balance the tartness of the wine—and thyme. It’s super simple, super easy, and looks real fancy.

Scroll down for the recipe and video ↓

  

 

Red wine glaze

We have to admit this is our most culinarily French recipe yet! But don’t be fooled, this doesn’t mean it’s hard. It’s actually a very simple dish to make.

What we love about it is that it’s simple, shows off the star ingredient (sweet potatoes) but looks super fancy! And the flavor is deep and rich, which is the wine doing all the work.

P.S. You don’t have to worry about serving kids this dish—all the alcohol from the wine is cooked off.

What’s left is the gorgeous complex flavor of fermented grapes infused with fresh thyme for that seasonal touch.

We used orange and purple sweet potatoes here for different colorful surprises when you cut them open, but feel free to use any sweet potatoes or yams that you like.

Watch the recipe video here:

Red Wine Glazed Yams

Serves 6 as a side

INGREDIENTS

4 medium sweet potatoes or yams, sliced into 1/2” rounds

2 1/2 cups | 253ml red wine (we used Cabernet Sauvignon)

1/2 cup | 70ml agave syrup

1 tsp | 3g sea salt

10 sprigs fresh thyme

2 tbsp | 22ml olive oil, for cooking

1 tbsp | 15g vegan butter

TOPPING

Zest of 2 lemons

1 bunch kale leaves, thinly sliced

METHOD

1. Get a large steamer ready and add sweet potatoes. Steam for 25 minutes on medium-low flame until they’re tender but not overcooked (they’ll continue cooking in the glaze). If your steamer is small, you’ll have to do this in batches. Remove from heat and set aside.

2. In a medium pot on medium-high heat add wine, agave, and salt. Stir to combine and dissolve the agave. Add thyme sprigs and cook for 20 minutes, or until reduced by half. Remove from heat and set aside.

3. Heat a large skillet on medium-high heat and add olive oil. Place as many sweet potatoes into the pan as you can fit, each slice laying flat on the surface. Pan-sear both to get a golden color on each side (about 1 minute each side).

4. Add enough red wine reduction to cover the sweet potato slices halfway. Start basting the sweet potatoes with the wine reduction, spooning over the reduction in the pan over the slices, until the potatoes are nicely covered (about 1 minute). At this point, add vegan butter and mix into the reduction to combine. Continue basting potatoes for another minute. The reduction should be thick and glossy. Remove everything from the pan, set aside, and repeat this process with the rest of the steamed potatoes.

5. Serve warm with lemon zest and sliced kale on top. Store in the fridge for up to 4 days.

  

Did you make this recipe? tag us on Instagram @eatogether.co so that we can see it!

 

You might also like: