MAPLE CANDIED YAMS
1 stick butter
4 or 5 large fresh yams or sweet potatoes
1/2 cup maple syrup
1/4 cup dark brown sugar
1 tsp. cinnamon OR 1 tsp. vanilla
1/4 tsp. freshly grated nutmeg
1/2 tsp. freshly grated ginger root
1/2 tsp. sea salt
2 to 2 1/2 cups mini marshmallows (optional)
Preheat oven to 400°F.
Peel yams or sweet potatoes (either may be used). Cut
into 1
inch cubes or wedges.
Butter a 9x13-inch baking dish generously.
Arrange yams in baking dish.
In a saucepan, melt butter, and stir sugar until dissolved
over medium heat. Add 1/4 cup water and spices.
Bring to a boil, add maple syrup; reduce heat to a simmer
and
cook for 2 minutes. Pour butter mixture over the yams,
turning
them over to coat well. Cover the yams tightly with
aluminum
foil and bake on center rack in oven, basting the potatoes
with the butter syrup once or twice during the baking for
about 45 minutes or until fork tender.
Cooks Note: If adding mini-marshmallows, spread them
evenly
over the top of the potatoes at this time, and broil for
5-10
minutes or until lightly browned, otherwise proceed with
next
step.
When the potatoes are done, remove foil. Bake on the upper
third of the oven at 475°F until the syrup has thickened
and
the potatoes are just beginning to caramelize (about 20
minutes - but watch carefully and do not allow them to
burn;
if they are browning too quickly reduce oven temperature).
Baste with additional butter before serving.
Variation: Use honey or Karo syrup instead of the maple
syrup;
add 1/4 cup frozen orange concentrate. Omit cinnamon; use
vanilla.
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