Vegetables & Sides |
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Rum-glazed Candied Yams - 2015
Recipe courtesy of Karen Denise Brooks
INGREDIENTS
PREPARATION
Boil sweet potatoes in salted water until tender.
Preheat oven to 400 degrees.
In saucepan over medium heat add all glaze ingredients cook about 3 - 4 minutes until the sugar is melted and syrup is slightly thickened- remove from heat.
When potatoes are done cooking, peel the skins off.
Cut the sweet potatoes into 1/2 inchround slices and lay out in a 9x13 glass dish to cover bottom .
Pour glaze over top of sweet potatoes. Sprinkle with chopped pecans
Bake for about 15-20 minutes.
Serves 6
Chef's note: Prep time depends on how many rum drinks were consumed during process...
- 4 uniformly sized yams - about 1/2 lb each, unpeeled, well scrubbed
- Chopped pecans
- 1 cup firmly packed brown sugar
- 7 TBS light rum
- 1/4 cup plus 1 TBS unsalted butter
- 1/4 t ground cinnamon
- 1/4 t ground allspice
- 1/4 t ground nutmeg
- 1/4 t ground ginger
PREPARATION
Boil sweet potatoes in salted water until tender.
Preheat oven to 400 degrees.
In saucepan over medium heat add all glaze ingredients cook about 3 - 4 minutes until the sugar is melted and syrup is slightly thickened- remove from heat.
When potatoes are done cooking, peel the skins off.
Cut the sweet potatoes into 1/2 inchround slices and lay out in a 9x13 glass dish to cover bottom .
Pour glaze over top of sweet potatoes. Sprinkle with chopped pecans
Bake for about 15-20 minutes.
Serves 6
Chef's note: Prep time depends on how many rum drinks were consumed during process...