A few weeks ago I picked up this month’s issue of Better Homes and Garden magazine. I should sign up for a subscription, but I usually just grab it from the news stand around the holidays. This year there is a feature of Tyler Florence’s Thanksgiving recipes. The one dish that caught my eye right away was his grandmother’s candied yams.
Yams is another word for sweet potatoes, generally a term used in the South. Candied yams…well… you can probably figured out that this title promotes an even sweeter, more rich, version of sweet potatoes.
I love the presentation of this. Slicing the potatoes rather than mashing them up, and then garnishing with the cinnamon sticks and orange slices, creates a rather unexpected look for your table. And, your guests will be pleased with the refreshing citrus surprise with every bite.
A sophisticated twist on the traditional candied yams.
- 3 lb sweet potatoes, peeled and sliced crosswise in 1/4-inch-thick rounds
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 3 cinnamon sticks
- 1/2 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 orange, thinly sliced into rounds
Preheat oven to 350 degrees F.
Arrange potato slices in an ungreased 2-quart casserole dish. Overlap slightly and cover the entire dish.
In a heavy medium saucepan, melt butter over low heat. Stir in brown sugar, cinnamon sticks, nutmeg and salt. Cook until blended and mixture is creamy. Add orange slices. Pour the mixture over the potatoes, covering entirely.
Cover the dish tightly with foil. Bake 45 to 60 minutes, or until fork tender. Remove foil and bake 20 more minutes until the top is golden brown. Let stand 15 minutes before serving.
Source: Tyler Florence, via Better Homes and Garden Magazine, November 2010 Issue