A ‘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
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?
2 cups Candied Yams (recipe above)
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
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