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Joined: Dec 9, 2005
Posted to Thread #49 at 8:26 pm on Oct 9, 2008
6 medium yams, cooked (but not to mushy stage), peeled, sliced/quartered
1/2 cup light or dark Karo syrup (I prefer light)
1/2 cup firmly packed brown sugar
1/4 cup heavy cream or half-n-half (or more if desired, I often double it but start with 1/4 c. and taste for yourself)
2 tbsp butter
1/2 tsp salt
1-1/2 tsp cinnamon
Arrange yams in a single layer in 9x13 baking dish. Combine remaining ingredients in saucepan and bring to a boil. Stirring constantly, simmer 5 minutes. Pour over yams. Bake 25-30 minutes at 350 degrees, basting occasionally, until glazed.
Yield: 6 servings
Patís notes: I like to double the yummy sauce for these yams. I often make both the butterscotch yams and elegant scalloped potatoes to accompany ham or turkey. The sweetness of the yam dish is a nice contrast to the light tang of the scalloped potatoes. They can both be made a day ahead then baked before serving. And while the oven temps read differently in each recipe, since the potatoes are already cooked and really just need to be heated through, I often put them in the oven at the same time at around 375-400 degrees until they're hot.
Other messages in this thread:
- 49. Butterscotch Yams - Pat-NoCal - 8:26pm on 10/09/08 (0)