FOOD FOR THE SOUL: Maple Candied Yams
November 6, 2013 by Las Vegas Black Image Magazine
Filed under Food
Maple Candied Yams
Recipe by
CHEF STACEY DOUGAN
Maple Candied Yams
A true Southern meal is not complete without the sweet taste of candied yams. So here is my version — with a kick of ginger guaranteed to make your taste buds sing!
Ingredients: (Serves 6)
- 1 stick or 4 heaping tablespoons Earth Balance Soy Margarine
- 4 or 5 large fresh yams or sweet potatoes
- ½ cup maple syrup
- ¼ cup turbinado or unrefined cane sugar
- 1 teaspoon cinnamon
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- Pinch sea salt
Preparation:
PREPARATION
Preheat oven to 400°F.
Peel yams or sweet potatoes. Cut into 1 inch cubes.
Grease a 9×13-inch baking dish generously.
Arrange yams in baking dish.
In a saucepan, melt soy margarine and stir in sugar until dissolved over medium-low heat.
Add 1/4 cup water, ginger, nutmeg, cinnamon and vanilla. Bring to a boil, add maple syrup; reduce heat to a simmer and cook for two minutes.
Pour soy margarine syrup over the yams, turning them over to coat well. Make sure to leave a bit of the soy margarine syrup for basting.
Cover the yams tightly with aluminum foil, and bake on center rack in oven. Baste the potatoes with the soy margarine syrup once or twice during the baking. Bake for about 40 minutes or until almost tender.
When the potatoes are done, remove foil. Bake on the upper part of the oven at 475°F until the syrup has thickened and the potatoes are just beginning to caramelize (about five minutes — but watch carefully and do not allow them to burn; if they are browning too quickly, reduce oven temperature).
Baste with additional soy margarine syrup before serving. Serve warm.
Chef STACEY DOUGAN
www.chefstaceydougan.com • (702) 609-3488 • Email: chefstaceydougan@gmail.com
Twitter: ChefStaceyD • Facebook: Chef Stacey Dougan
