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Friday, November 27, 2009

Rummied Yams


A few months ago I made an amazing sweet potato dish, but it was way too sweet for an everyday meal and I've been waiting for Thanksgiving to try it again.  I just doctored up the recipe a bit to make it a hybrid of that dish and candied yams, and what I ended up with was a real hit!  Its a slightly more grown up version of the holiday classic, and the fact that it had a little bit of booze cooked in was a fun little treat.  If you are bored of the same 'ole sweet potatoes, give this version a shot at your next holiday gathering!

Rummied Yams
Serves 8

1 can (40 oz.) yams or sweet potatoes, drained
1/4 cup butter
3/4 cup dark brown sugar, packed
2/3 cup dark rum
1/4 cup orange juice
1/2 teaspoon allspice
1/4 cup chopped pecans (optional)
marshmallows, for topping


1.  Preheat oven to 325˚.

2.  Place drained yams in a 9x13 baking dish and mash finely with a potato masher (leaving some chunked pieces).

3.  In a large skillet, melt the butter over medium heat; add the brown sugar, rum, and orange juice.  Bring to a boil, stirring occasionally to break up any lumps of sugar.  Reduce the heat and simmer for 7 to 8 minutes, stirring occasionally, until the sauce is thickened and slightly caramelized.  Stir in the allspice and pecans.

4.  Drizzle the rum mixture over sweet potatoes.  Gently turn the potatoes in the glaze to coat all sides.  Season the potatoes well with salt and pepper.  Top with marshmallows.

5.  Bake for 15 minutes.  Remove from oven and raise the temperature to 400˚.  Bake for an additional 10 minutes to brown the top.

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