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Vegetables & Sides

Rum-glazed Candied Yams - 2015
​​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Karen Denise Brooks

INGREDIENTS
  • 4 uniformly sized yams - about 1/2 lb each, unpeeled, well scrubbed
  • Chopped pecans
Glaze
  • 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...

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