Thursday, December 6, 2012

Throwback Thursday Thanksgiving Style: Candied Yams

So from what I understand on Thursdays it is an instagram thing to post old pictures from the past. AKA "Throwback Thursday" Yes? I'm not very cool right now and am currently living an instagram free lifestyle. But it's okay...I'm still happy :) So instead of instagraming I am throwing back a recipe from Thanksgiving. It was going to be a post on another blog but that has fallen through so here it is: 

(Keep in mind that this post was written right before there are many references to the great holiday to come even though it has already passed. We can still be excited for next year right? And besides who says you can't make candied yams at Christmas too? They are so good!) 

I love Thanksgiving because I love food. My favorites are stuffing smothered in gravy and candied yams. This Thanksgiving I am in a predicament because I can’t eat Dairy or Soy right now. My sweet little guy is allergic. So I had to make a choice. What food am I going to choose to bring to Thanksgiving dinner so I can at least have a smidgen of the experience?? I decided to go with the Candied Yams so I could have some at dinner and then some more while everyone was eating their pumpkin pie.

Here is what you need:

4 Large Sweet Potatoes/Yams peeled and cut into ¼ inch half circles (cut into circles and then cut in half)

2/3 Cup Brown Sugar
2/3 Cup Orange Juice
¼ cup water
2 Tablespoons  Syrup
½ tsp Cinnamon
¼ tsp Nutmeg
¼ tsp Salt
2 Oranges sliced into circles
Pre-Heat oven to 350
Once your Sweet Potatoes/yams are peeled and ready to use boil them for about 10 minutes or until you can just pierce them with a fork. Drain and spread out in a 9x12 baking dish.

Next mix all of the other ingredients together in a bowl and pour over the sweet potatoes. Then because we don’t want any of our little potatoes to feel left out toss them to make sure they are all nice and coated in the syrup. Then place your orange slices over the top of the potatoes.

Bake in your oven at 350 for about 50 minutes. (Take them out after about 30 minutes to toss once again in the pan so they get re-coated in syrup mixture. You will have to remove your orange slices to do this and then just put them back on top)
After 50 minutes you have a choice to make. You can either be done and take them to your thanksgiving dinner looking fancy with the orange slices. They will be delicious and everyone will love you.
Or you can do this: 

Remove orange slices and sprinkle more brown sugar generously over the tops of the potatoes.

The amount is up to you. I like to go a little crazy with brown sugar. Then take a bag of mini marshmallows and spread over the top of the potatoes. Put back into the over for about 10 minutes or until the mallows are nice and golden brown.

I adore these sweet potatoes and they were a big hit with my family! Especially my little cousin Trevor…I think he had 3 platefuls! My baby boy also loved them and will probably never go back to regular unflavored sweet potatoes now…we’re surprised he slept after eating them since he consumed more sugar than he ever has in his short life.

Tips from KJ:
You can add ¼ cup butter to this if you want. I just didn’t because of the whole dairy free thing.

These are also yummy if you add 2 cans of fruit cocktail in the mixture
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