I have no fixed measurements for this but oh my was it ever good.
4 medium white fleshed yams, peeled and cut into chunks.
4 Tbs olive oil
3 - 4 Tbs maple syrup
several pinches of Ras el Hanout (recipe follows)
3/4 cup pistachios shelled, unsalted
Par-boil the potatoes just until they are tender, drain.
Spread 2 Tbs of the olive oil on a foil lined baking sheet
and spread the drained potatoes evenly, pour remaining olive oil over the potatoes and coat well.
Drizzle the potatoes with the maple syrup and sprinkle with the Ras el Hanout and toss to coat well. Sprinkle with the pistachio nuts.
Bake at 400 until the potatoes turn golden and crispy - turning if desired.
When serving break up the little bits of "caramel" that have formed on the bottom of the pan and serve them with the potatoes. This is manna from heaven!
Ras el Hanout
1 tsp black peppercorns
1 tsp cloves
1 tsp nigella seeds
1 tsp allspice berries
1 tsp ground ginger
2 tsp corriander seeds
2 tsp ground cinnamon
1 tsp dried lavender
petals of 2 scented rosebuds.
Grind all the spices together in a mortar with apestle, or an electric grinder. Toss in the lavender and rose petals. Store in a sealed container in a cool dark place.
4 medium white fleshed yams, peeled and cut into chunks.
4 Tbs olive oil
3 - 4 Tbs maple syrup
several pinches of Ras el Hanout (recipe follows)
3/4 cup pistachios shelled, unsalted
Par-boil the potatoes just until they are tender, drain.
Spread 2 Tbs of the olive oil on a foil lined baking sheet
and spread the drained potatoes evenly, pour remaining olive oil over the potatoes and coat well.
Drizzle the potatoes with the maple syrup and sprinkle with the Ras el Hanout and toss to coat well. Sprinkle with the pistachio nuts.
Bake at 400 until the potatoes turn golden and crispy - turning if desired.
When serving break up the little bits of "caramel" that have formed on the bottom of the pan and serve them with the potatoes. This is manna from heaven!
Ras el Hanout
1 tsp black peppercorns
1 tsp cloves
1 tsp nigella seeds
1 tsp allspice berries
1 tsp ground ginger
2 tsp corriander seeds
2 tsp ground cinnamon
1 tsp dried lavender
petals of 2 scented rosebuds.
Grind all the spices together in a mortar with apestle, or an electric grinder. Toss in the lavender and rose petals. Store in a sealed container in a cool dark place.
You only live once . . . but if you do it right once should be enough!