Roasted Yams with Quince and Fennel

This is a great sweet and savory dish to complement both of our favorite cravings.


  • 2 Yams, diced
  • 2 fennel bulbs, diced
  • 2 quince, diced
  • Splash of apple cider (approx. 1/8 cup)
  • 1/4 cup olive oil
  • 1/4 cup maple syrup
  • Kosher salt
  • Browned butter
  • Cinnamon to taste
  • Ground ginger to taste


  1. Toss yams, quince, and fennel with remaining ingredients, except browned butter.
  2. Roast in preheated 375° F oven for about 45 minutes, until soft and mashy.
  3. Brown the butter in a large pan and then add roasted vegetables to the pan.
    Season with cinnamon, ground ginger to taste, and simmer for another 15 minutes.
  4. Stir with wooden spoon, mashing a little to get flavors and ingredients to infuse.


Thanks to Gloria Cabada-Leman for the delicious looking roasted yams!