A use-what-you-have cook, Gerard Klass's mom always put SunnyD in her yams. So, the chef and co-owner of Soul Bowl in Minneapolis does, too--along with plenty of butter, brown sugar, nutmeg and cinnamon.

Source: Midwest Living

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Adam Albright

Recipe Summary

hands-on:
20 mins
total:
1 hr 35 mins
Servings:
6
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, stir together punch, sugars, butter, water, vanilla, five-spice powder and cinnamon. Bring to a boil; reduce heat. Simmer, uncovered, until slightly syrupy and reduced to 2 cups, about 45 minutes.

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  • Meanwhile, place a steamer basket in a Dutch oven. Add water to just below the basket. Bring water to a boil. Add yams to steamer basket; cover and reduce heat. Steam until yams are tender, 20 to 25 minutes.

  • Preheat oven to 350°. Arrange yams in a 2-quart baking dish. Sprinkle with salt. Pour candied yam sauce over yams. Bake, uncovered, until hot and bubbly, 30 to 40 minutes.

Nutrition Facts

495 calories; total fat 15g; saturated fat 10g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 41mg; sodium 470mg; potassium 502mg; carbohydrates 89g; fiber 4g; sugar 66g; protein 2g; trans fatty acid 1g; vitamin a 17849IU; vitamin c 28mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 14mcg; vitamin b12mcg; calcium 71mg; iron 1mg.

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