Post by chief_cook2 on Dec 17, 2002 21:02:15 GMT -6
While you're more likely to eat mashed potatoes at a holiday dinner in the North, you can count on candied yams or sweet potatoes in the South almost anytime. Enjoy
Ingredients
2 pounds yams or sweet potatoes
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon ground allspice
2-1/4 cups apple juice or apple cider
1/2 cup golden raisins or chopped pitted dates
4 teaspoons lemon juice
4 ripe medium pears, cored and sliced
Preparation
Peel yams. Cut off woody portions and ends; discard. Cut into 1-inch-thick pieces. In a covered large saucepan, cook yams in enough boiling water to cover about 10 minutes or until tender; drain.
Meanwhile, in another large saucepan, combine cornstarch, salt, and allspice. Stir in apple juice, raisins, and lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in pears and yams; heat through. Serve warm. Makes 8 servings.
Make-Ahead Tip: Cook the yams and the sauce for Cider- Glazed Yams with Pears as directed; cover and refrigerate separately for up to 24 hours. To serve, stir the pears and cooked yams into the sauce; heat through. Be careful not to overcook because the yams may fall apart.
Ingredients
2 pounds yams or sweet potatoes
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon ground allspice
2-1/4 cups apple juice or apple cider
1/2 cup golden raisins or chopped pitted dates
4 teaspoons lemon juice
4 ripe medium pears, cored and sliced
Preparation
Peel yams. Cut off woody portions and ends; discard. Cut into 1-inch-thick pieces. In a covered large saucepan, cook yams in enough boiling water to cover about 10 minutes or until tender; drain.
Meanwhile, in another large saucepan, combine cornstarch, salt, and allspice. Stir in apple juice, raisins, and lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in pears and yams; heat through. Serve warm. Makes 8 servings.
Make-Ahead Tip: Cook the yams and the sauce for Cider- Glazed Yams with Pears as directed; cover and refrigerate separately for up to 24 hours. To serve, stir the pears and cooked yams into the sauce; heat through. Be careful not to overcook because the yams may fall apart.