There are those who say that Candied Yams are a holiday dish, to be prepared and served only alongside the Thanksgiving turkey or the Christmas goose. I am not one of those people. I think Candied Yams should be served year-round, to accompany any dish of your choosing. And may I suggest serving it alongside a Crown Roast of Pork? Seriously, that’s how my husband’s family always serves their Roast Pork- and now I can’t imagine not having one without the other.
And if the thought of a sweet and gooey marshmallow-topped dish frightens you in any way, remember this: yams are good for you.
Anytime Candied Yams
6 yams (or sweet potatoes), washed
1/2 teaspoon ground cinnamon
4 tablespoons butter
4 tablespoons dark brown sugar
1 tablespoon lemon juice
cornstarch, to thicken
Preheat oven to 375F.
In a large pot, boil yams until barely tender. Drain, then let cool. Once cool, peel and cut into chunks. Transfer to a baking dish. In a medium saucepan, cook cinnamon, butter, brown sugar and lemon juice over low to medium heat, until just simmering. Add around 2 teaspoons cornstarch (mixed into a slurry with 2 teaspoons water). Stir quickly until it thickens. Pour over yams in baking dish, and top the whole thing off with marshmallows. Bake until tops of marshmallows are golden and oozing with goodness.
You can omit the marshmallows entirely as well if you’re not a fan. Seriously, though, who can ever say no to roasted marshmallows?