Candied yams being a regular cast member of holiday dinner, I like to play around with them each year. Not like some creepy herbophile, just so we’re clear. I like to change them up when I cook ’em. We did Thanksgiving in a Southwestern theme so I had to find a way to make them fit. The solution: Kahlua, baker’s chocolate, and ground red pepper to set off all of that sweetness. And, coincidentally, keep the little kids from eating them all before the grown up kids had a chance to grab a bite.
- 5 large, peeled, cubed sweet potatoes or yams
- 1 cup light brown sugar, packed
- Juice and and fresh zest of 1 orange
- 1/4 cup Kahlua
- ¼ cup unsweetened baker’s chocolate powder
- 1 teaspoon ground hot red pepper
- ½ teaspoon nutmeg
- 4 tablespoons butter
- 1/2 teaspoon vanilla
- 1 1/2 teaspoons cinnamon
- Arrange the cubed yams or potatoes in a crockpot or casserole dish.
- Mix everything else in a bowl. Microwave just long enough to melt most of the butter.
- Pour the mixture over the yams. Mix them with a wooden spoon to coat them all.
- If cooking in a crockpot, set it on low and let it work its magic for 6-8 hours.
- If using an oven, preheat it to 400F and cook the yams for 25 minutes or until fork-tender.
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