Orange-Scented Yams with Chestnuts

Presoaking the dried chestnuts results in a delicious smoky flavored stock in which to bake the orange-scented yams. Dried chestnuts are available in most Asian markets, specialty shops, and natural food stores.

1/3 cup dried chestnuts
2/3 cup water
6 cups yams, cut into 1-inch cubes
1 1/2 cups coarsely chopped oyster or white button mushrooms
1 1/2 cups coarsely chopped onions
3 tablespoons dried {orange peel}
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/4 teaspoon dried {cardamom}
Place the chestnuts and water in a small bowl, and let sit several hours or overnight until the chestnuts have softened.

Preheat the oven to 400 degrees.

Transfer the chestnuts and soaking water to a large mixing bowl along with the remaining ingredients. Mix well.

Place the ingredients in a baking dish; cover and bake 45 minutes, or until the yams are tender. Adjust the seasonings, if desired.

Serve immediately.

Ease of Preparation: Easy

Preparation Time: 15 min
soak chestnuts several hours or overnight

Cook Time: 45 min

Servings: 4 to 6 servings

Recipe By: Leslie Cerier

From:  Going Wild in the Kitchen
Used with permission of Square One Publishers

Chef Suggestions
For a change, substitute nutmeg or mace for the cardamom.