Cynthia Ferich

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Candied Yams & Sweet Potato Pie Recipe Cooking Segment at WCNC-TV Charlotte

November 21, 2015 By Cynthia Ferich

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CharlotteToday.Me.Colleen.Eugene_11.19.15A ‘sweet potato’ kinda morning this week at WCNC-TV Charlotte with Colleen Odegaard and Eugene Robinson as we talked, demonstrated and shared in one of my family’s favorite traditional Thanksgiving sides, “Candied Yams”.  The recipe is taken from my book, MaMa Mia Cucina and is a staple on our Thanksgiving table.

This recipe itself is quite easy and simple to make with only a few ingredients.  It can be made ahead and then heated to serve.  This is also a recipe that freezes well.  At that point, thaw, reheat and serve.

For the cooking segment, I created a pie recipe from the original recipe for using leftover ‘candied yams’, demonstrated as a ‘sweet potato pie’.  All of which are gluten-free ingredients except for the pie shell, which can be substituted with a gluten-free pie shell, or simply baked without the shell, creating a very nice ‘sweet potato custard!’

A yam is a variety of a sweet potato.  Being that North Carolina is ‘sweet potato country’, I used the traditional orange sweet potatoes for this recipe.  Sweet potatoes are also available in different varieties, such as purple and white; they are packed with nutrients and fiber and delicious on their own.  If you’re cutting out sugar, try scrubbing the potato, rolling it in kosher salt, wrapping in foil and bake as you would a baked potato.  Delicious with butter (or not).

This root vegetable is a versatile one and I hope you give some of these recipes a try for this Thanksgiving holiday.

With gratitude to Colleen, Eugene and WCNC-TV for the opportunity to share.  A very Happy Thanks-giving to all…!

View the Video HERE

CharlotteToday_11.19.15_Shot

Candied Yams 

6 medium-sized yams

1 stick butter

1 cup brown sugar

1 bag of miniature marshmallows

Wash and pierce yams.  Bake in a 350 degree oven for approximately 1 hour, or until cooked tender.  Cool, then peel and cube potatoes.  In a large skillet, melt butter and add brown sugar.  Add yams to the skillet and pour marshmallows on top.  Cover with a lid and simmer until thick and caramelized.

The best gooey candied yams and a favorite at Thanksgiving – Enjoy! 

For our WCNC Charlotte Today audience:  What to do with the leftovers the day after Thanksgiving?

CharlotteToday_11.19.15_Sw.PotatoPieSweet Potato Pie 

2 cups Candied Yams (recipe above)

2 eggs

¾ light cream

½ teaspoon cinnamon 

Add to a prepared 8-9” pie shell and bake for approximately 40 minutes at 325 degrees until set.  Cool. 

 

Cynthia Ferich, Author, Culinary Educator, Private Chef

MaMa Mia Cucina – Page 102

©All Rights Reserved

 

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About Cynthia Ferich

After writing and self-publishing “MaMa Mia Cucina” in 2007, Cynthia's writing, cooking and culinary teachings evolved into being as an entity surrounding food, fun, family and friends.

In an effort to capture her family’s ‘old world’ Italian recipes for future generations to enjoy, her grandmother, ‘Noni’, and Cynthia joined forces. "She measured, I wrote, and we cooked."

During her grandmother's latter 80 years, she traveled in memory through her life, as they shared in stories of a lifetime and long ago. As they shared this final chapter in her life, what Cynthia soon discovered through all of the measuring, cooking, sharing in the love of a family, and in the love of a friendship, was the passion for cooking, and a love that nourishes us all… It’s all about the FOOD!

MaMa Mia Cucina Cookbook

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