Yams

Candied Yams
I know the name "candied" yams conjures mental images of canned spuds and little marshmallows, yuk.  These tasty tuber are so far removed they are not even in the same time zone.

I discovered this recipe years ago in Martha Stewart's Living magazine. It has become a staple at our Thanksgiving table. The fresh rosemary makes the dish, it helps to cut the sweetness of the maple syrup.

This dish can be baked ahead of time then reheated just before serving.

Ingredients:

2 1/4 lbs. small yams, peeled and  cut into inch thick wedges.

1 1/2 cup apple cider

1/2 cup maple syrup

3 to 4 springs fresh rosemary

3 tablespoons butter

1 teaspoon salt

1) Preheat oven to 375 F
2) Peel and cut the potatoes into thick wedges.

3) Place the potatoes in a enamel pot or cast iron skillet with a lid.

4) Add the maple syrup, apple cider and toss gently.

5) Tuck in the rosemary and dot with pieces of butter, sprinkle with salt.

6) Bake for 45 minutes covered, remove cover and toss gently.

7) Bake for 15 to 30 minutes more depending on how tender you want them.
8) Serve right away or they will keep for several days. Reheat and serve.