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This is an easy but delightful side dish for Salmon or Cornish hens. Worth the wait.
- Ready In:
- 1hr 15mins
- 3 large yams
- 1 1⁄2 cups Splenda brown sugar blend, packed (or regular brown sugar if you are not afraid of the carbs)
- 2 tablespoons vanilla extract
- 2 tablespoons nutmeg
- 1 cup of sutter home white zinfandel wine (1 split)
- 1 cup orange zest
- 1 cup butter (1 stick melted)
- 1 cup of reserved marinade
- 3 tablespoons Splenda brown sugar blend
- 1 tablespoon nutmeg
- 1⁄4 cup of sutter home white zinfandel wine (1/2 split)
- 1 tablespoon butter
- Peel yams and slice into 1/8 inch thick circles. Pierce each slice with a fork.
- Place yams in large stock pot. Cover with water just until submerged.
- Add sugar, wine, vanilla extract and nutmeg. Stir to incorporate.
- Cover. Refrigerate over night. (it is even better if you allow it to sit for two days).
- Preheat oven to 375.
- Remove the yams from the water. Place on paper towels to drain. Do not discard the marinade.
- Melt butter and allow to cool.
- Place yams in large mixing bowl. Pour butter over yams. Add orange zest and toss to coat.
- Place yams in single layers on cookie sheet coated with olive oil. Bake for 25 minutes or just until tender switching to broil for the last five minutes of cooking. Check for tenderness. Do not over cook. They should not be mushy.
- Place one cup of the marinade into a sauce pan.
- Add three tablespoons of splenda brown sugar 1 tablespoon of nutmeg.
- 1/4 cup of sutter home zinfandel wine. Stir and cook until reduced. About 15 to 20 minutes. When thickend, remove from heat and add 1 tablespoon of butter.
- Serve three slices of yams (1/2 cup) w/ glaze drizzled on top or make a nice pattern on the plate.
- Alternative glaze: 8 or 10 year old modena balsamic vinegar.
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