by Geraldine Duncann
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Serves 6 to 8
When I was a kid I loved those sweet and sticky candied yams with lots of brown sugar, butter and a topping of marshmallows. Then I grew up. I think you will find this thoroughly urbane recipe a delectable alternative to the traditional greasy kid stuff.
- About 4 cups of yams * that have been peeled and cut into a bit bigger than bite size chunks
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 2 tablespoons of Sweet an Hot Brown Mustard
- 1/2 cup inexpensive cream Sherry
- A few gratings of nutmeg
- 1/2 teaspoon of dry dill weed or 1 tablespoon of fresh (if using fresh, add it just before serving)
- Salt and fresh, coarse ground black pepper to taste
Boil the chunks of yam until they can just be pierced with a fork. You do not want them to be mushy. They need to hold their shape. As soon as they are done, drain them and set them aside.
Put the oil and butter into a large skillet and melt together. Add the mustard and sherry and whisk together until well blended. Add the remaining ingredients and continue whisking over a moderate heat for about a minute. Add the cooked yam and toss about gently in the glaze until all the pieces are well coated. If you are using fresh dill weed, this is the time to add it. Serve hot.
* There is quite a bit of confusion about what is a yam and what is a sweet potato. In general, you can’t get true yams in most American markets. However, there are two distinct varieties of sweet potato available. One is a pale yellowish color and the other a deep pinkish orange, almost pumpkin like color. This latter is often called a yam and that is the type that I use in this recipe. The pale colored ones have a rather stringy texture and are less sweet and more starchy.