If you throw a few marshmallows in with your brown sugar in its box or container, it will keep it soft -- always! Not what you’re aiming for in other arenas but truly miraculous in the brown sugar/anti-hardening department. You'll no longer need to run out and buy a new box (or an ice pick) every time a recipe calls for a little brown sweetening. It-really-does-work.
And now, in prep for Thanksgiving, I'd like to share a favorite recipe featuring our star above, who will forevermore be found in your cupboard in a useable, soft state. This is a delicious yam dish that I modified starting with a recipe by Joan's on Third, my happiest food perch in LA.
I'll give you Joan's recipe first (in case you want to do it solely her way, which I would understand) and then I'll tell you how I adapted it into my own Citrus Yam recipe to end up with a delightful twist on Thanksgiving yams that I serve every year...
Joan's on Third Brown Sugar Yams
20 medium red garnet yams
salt
5 sticks butter
2 1/4 cups dark brown sugar
1 1/4 cups maple syrup
1. Boil yams with skins until cooked (but not mushy). Cool, peel, cut into pieces (approximately three inches each). Distribute on ovenproof baking dish. Salt potatoes.
2. Melt butter in saucepan. Add sugar, maple syrup, and 1 tsp salt. Simmer and stir until thickened and emulsified.
3. Distribute syrup over yams until covered evenly.
4. Bake at 350 degrees until bubbly.
My Citrus Yams with Glaze
I halve the glaze recipe from above (keeps the dish lighter and not as sweet); squeeze juice from fresh oranges all over the yams and let soak before adding the glaze (the citrus adds freshness and zeal); then lay thin slices (circles, halves, or quarters) of oranges over the top before baking (they cook up deliciously).
Notes ~ I usually use five large yams cut up to fill a 9x12 pan. And to do a little ahead -- you can cook, slice, and pan the yams the night before, store covered in fridge, then set on counter 'til room temp the day of and continue with the recipe.
Enjoy, and wishing all a very Happy Thanksgiving!
top photo: junk food clothing; read about brown sugar tip in an old real simple magazine; joan's on third recipe via daily candy
I'll give you Joan's recipe first (in case you want to do it solely her way, which I would understand) and then I'll tell you how I adapted it into my own Citrus Yam recipe to end up with a delightful twist on Thanksgiving yams that I serve every year...
Joan's on Third Brown Sugar Yams
20 medium red garnet yams
salt
5 sticks butter
2 1/4 cups dark brown sugar
1 1/4 cups maple syrup
1. Boil yams with skins until cooked (but not mushy). Cool, peel, cut into pieces (approximately three inches each). Distribute on ovenproof baking dish. Salt potatoes.
2. Melt butter in saucepan. Add sugar, maple syrup, and 1 tsp salt. Simmer and stir until thickened and emulsified.
3. Distribute syrup over yams until covered evenly.
4. Bake at 350 degrees until bubbly.
My Citrus Yams with Glaze
I halve the glaze recipe from above (keeps the dish lighter and not as sweet); squeeze juice from fresh oranges all over the yams and let soak before adding the glaze (the citrus adds freshness and zeal); then lay thin slices (circles, halves, or quarters) of oranges over the top before baking (they cook up deliciously).
Notes ~ I usually use five large yams cut up to fill a 9x12 pan. And to do a little ahead -- you can cook, slice, and pan the yams the night before, store covered in fridge, then set on counter 'til room temp the day of and continue with the recipe.
 |
| pre-bake |
Enjoy, and wishing all a very Happy Thanksgiving!
top photo: junk food clothing; read about brown sugar tip in an old real simple magazine; joan's on third recipe via daily candy
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