Equipment
* optional
Ingredients
Vegetables
- 800 g yams, peeled and sliced into 5mm thick rounds
- 400 g red onions, peeled and sliced into 5mm thick rounds
Cider Braise
- 250 ml unfiltered apple cider
- 45 ml extra virgin olive oil
- 5 g fresh thyme leaves, finely chopped
- 5 g fresh rosemary, finely minced
- 8 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 272 kcal
- Protein
- 3 g
- Carbohydrates
- 49 g
- Fat
- 8 g
- Fiber
- 7 g
- Sugar
- 8 g
- Sodium
- 534 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 1243 mg
- Calcium
- 49 mg
- Iron
- 1.2 mg
- Magnesium
- 39 mg
- Phosphorus
- 98 mg
- Zinc
- 0.5 mg
- Vitamin A
- 13 mcg
- Vitamin C
- 45 mg
- Vitamin E
- 1.6 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 0.5 mg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.07 mg
- Niacin
- 0.9 mg
- Folate
- 45 mcg
- Water
- 190 g
Sources: USDA FoodData Central
Method
Preheat the oven to 200°C (400°F). Lightly grease a 23x33cm (9x13-inch) baking dish with a small amount of olive oil.
Slice the peeled yams and red onions. For the most even cooking and a beautiful presentation, aim for uniform 5mm slices, utilizing a mandoline slicer if available.
Arrange the sliced yams and red onions in the prepared baking dish. Alternate them in an overlapping, shingled pattern until the dish is tightly packed.
In a small mixing bowl, vigorously whisk together the apple cider, olive oil, chopped thyme, minced rosemary, kosher salt, and cracked black pepper until temporarily emulsified.
Pour the cider and herb emulsion evenly over the arranged vegetables. Cover the baking dish tightly with a sheet of aluminum foil, crimping the edges to seal in the steam.
Place the covered dish in the preheated 200°C (400°F) oven and bake for 45 minutes. This steaming phase ensures the dense root vegetables become completely tender.
Carefully remove the aluminum foil, watching out for hot steam. Return the uncovered dish to the 200°C (400°F) oven and roast for an additional 25 minutes.
Remove the casserole from the oven and allow it to rest at room temperature for 10 minutes before serving. The resting period allows the vegetables to absorb any remaining glaze.
Chef's Notes
- Using an unfiltered, cloudy apple cider is crucial. The natural pectins present in unfiltered cider help the reducing liquid thicken into a rich, glossy glaze rather than a watery broth.
- While botanically distinct, the terms yam and sweet potato are frequently used interchangeably in North American markets. Orange-fleshed varieties often labeled as yams (like Jewel or Beauregard) provide the ideal moisture and sugar content for this braise.
- To introduce a subtle, complex tang that balances the natural sweetness of the root vegetables and apple cider, try whisking 15g of Dijon mustard or 15ml of apple cider vinegar into the braising liquid before pouring it over the dish.
Storage
Refrigerator: 5 days — Store in an airtight container. The flavors continue to meld and improve over time, making this exceptional for leftovers.
Freezer: 2 months — Freeze in individual portions. Texture of yams may become slightly softer upon thawing.
Reheating: Reheat in a 175 C oven for 15-20 minutes until bubbling, or microwave individual portions on high for 2 minutes.
Troubleshooting
Yams are still firm after the uncovered roasting step
Cause: The yam slices were cut too thick, or the foil cover was not sealed tightly enough to trap the tenderizing steam
Fix: Cover the dish tightly with foil again and return to the oven, baking in 15-minute increments until tender
Prevention: Ensure uniform 5mm slices and press the aluminum foil tightly against the outside edges of the baking dish
Cider evaporated completely and dish looks dry or is scorching
Cause: The baking dish used was too large causing the liquid to spread too thin, or the oven runs hotter than indicated
Fix: Stir in 60ml of hot water or extra apple cider to deglaze the bottom of the dish and restore moisture
Prevention: Use the specified 9x13-inch pan size and check oven calibration
Cultural Context
Root vegetable gratins and casseroles paired with orchard fruits are deeply embedded in North American autumn traditions. The combination of sweet, earthy starches, aromatic alliums, and the tart complexity of freshly pressed apples beautifully showcases the historic harvest bounty, transforming humble storage crops into a centerpiece of comfort cooking.
