Equipment: 2 large rimmed baking sheets, small saucepan
For The Sweet Potatoes
5 pounds yams – (red skinned sweet potatoes), peeled and sliced into 1-inch rounds
9 tablespoon olive oil, divided
2 tablespoons brown sugar
1/2 teaspoon chipotle chili powder (use a full teaspoon if you like a lot of heat)
1 teaspoon kosher salt plus more, to taste
Fresh ground black pepper, to taste
For The Cranberry Glaze
1 ½ cups fresh cranberries, rinsed and picked over
⅓ cup plus 4 tablespoons real maple syrup, divided
¼ cup fresh squeezed orange juice (1 juicy orange)
¼ cup fresh squeezed lemon juice (1 –2 lemons depending on size)
2 tablespoons water
1 tablespoon brown sugar
1 teaspoon Dijon mustard
1 large bunch of scallions (6–8 scallions) trimmed and thinly sliced crosswise.
Arrange racks in the top and bottom of the oven. Preheat oven to 425ºF. Toss sweet potatoes with olive oil (5 tablespoons) in a large bowl, to coat. Sprinkle on the spices: brown sugar (2 tablespoons), chili powder (½ teaspoon), salt (1 teaspoon) and black pepper (¼ teaspoon). Mix with your hands to coat potatoes with spices, arrange in a single layer on baking sheets. Roast for 30-35 minutes, until tender and starting to brown, switching positions of the trays after the first 15 minutes.
While potatoes are roasting, make the cranberry glaze. In a saucepan combine cranberries (1 ½ cups), maple syrup (⅓ cup), orange juice (¼ cup), lemon juice (¼ cup), water (2 tablespoons) and brown sugar (1 tablespoon). Bring to a simmer and cook on low. for 10 minutes, stirring gently occasionally, until mixture has thickened quite a bit. Remove from heat. In a separate small bowl whisk maple syrup (4 tablespoons) with mustard (1 teaspoon), salt (½ teaspoons) and pepper. (¼ teaspoon). Slowly pour in olive oil (4 tablespoons) while whisking, to emulsify the mixture. Add mixture to hot cranberry glaze and stir gently to combine. Glaze can be made up to a day ahead, stored in the fridge, reheated gently on low heat.
Arrange sweet potatoes on a large serving platter. Season with more salt and pepper, to taste. Spoon warm cranberry glaze on top. Sprinkle with scallions. Serve warm or at room temperature.
Make Ahead Strategies:
Serve At Room Temp: Roast sweet potatoes and make glaze up to 2 hours ahead. Arrange potatoes on a platter and tent with foil. Reheat glaze gently over low heat just before serving, spoon glaze over potatoes, sprinkle with scallions and serve.
Reheat and Serve Hot: Roast sweet potatoes up to 8 hours ahead and arrange them in an oven-to-table casserole that will also be your serving dish. Cover with foil and set aside or store in the fridge if waiting more than 2 hours to reheat. Glaze can be made up to 8 hours ahead and stored in the fridge. Bring potatoes to room temp for 20 minutes and reheat in a 425ºF oven for 15-20 minutes. Make or reheat glaze, spoon it over potatoes, top with scallions and serve.