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4 Large Yams
½ cup honey
¼ cup Spirits & Spice Calamansi Balsamic
¼ cup Spirits & Spice Mango Balsamic
½ cup of dried Cranberries
Salt
Clean exterior of yams. Cut yam into large chunks, leaving the skin on. Place yams in a large stock pot with salted water sufficient to cover the yams by a few inches. Bring to a boil and cook for about 30 minutes or until soft when you poke with yams with a fork.
Turn off heat under the stock pot and allow to cool. Remove yams by pouring into a strainer to drain off the salted water. Allow to thoroughly cool so you don't burn your hands. When the yams have thoroughly cooled, remove the skins with your hands.
Put the yams in a blender with the honey, Calamansi and Mango balsamics and blend until smooth. You may have to do this in batches. If you have an immersion blender is the best tool for this job. But a blender or a food processor with a little patience will also work.
Add dried cranberries and mix them in by hand. This can be served either hot or cold. If you are going to serve it warm you will either need to ignore my advice about letting the yams cool completely before you take off the skins (which is what I usually do and I burn my hands) or you will need to reheat it.
This should have fewer calories than your average candied yam dish. It is light and refreshing and I usually make several servings at one time so that I can save it and eat it over the course of a week as a snack or dessert.
