Contemporary Candied Yams
3 pounds sweet potatoes
Glaze:
1/3 cup firmly packed light brown sugar
1/3 cup honey
2 tablespoons Canadian whiskey
1/2 teaspoon ground cinnamon
1 teaspoon fresh ground ginger
1/2 can chipolte chili in adobo sauce, mashed to a paste
Strusel Topping
1/2 cup light brown sugar
1/2 cup all-purpose flour
1/2 cup (4 tablespoons) cold unsalted butter, cut into small pieces
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
To finish:
1/2 fresh cranberries
1/4 to 1/2 cup miniature marshmallows (optional)
Peel then cut sweet potatoes into 1/2-inch thick slices. Put
potatoes in a largge pot of lightly salted water. Bring to a
boil. Boil 5 minutes. Drain potatoes and cool.
Prepare glaze: Combine brown sugar, honey, whiskey, cinnamon,
ginger and chipolte chili in a small,heavy saucepan over moderate
heat. Stir mixture until sugar is dissolve.
Prepare Strusel topping: In a largge bowl, whisk together brown
sugar and flour. Cut in butter until mixture is crumbly. Stir in
cinnamonk, salt and pecans.
Preheat oven to 350 degrees. Butter a 1-1/2 or 2-quart shallow
baking dish. Lay rows of slightly overlapping potato slices in
baking dish,, starting at one end of the dish. Spoonglaze evenly
over potatoes. Sprinkle potatoes with strusel topping and fresh
cranberries. Bake dish in oven for 50 minutes, or until potatoes are
tender and topping has browned.
If using marshmallows, remove casserole from oven after baking
dish for 40 minutes.
Sprinkle with marshmallows, return casserole to oven and bake
another 10 minutes until marshmallows are lightly browned. Allow
finished casserole to sit 5 minutes before serving.
Makes 6 servings.
d 3/4 cup toasted pecan pieces
1
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