Thanksgiving Prep Tuesday - Food Coma Edition

Now, I know good and well that all of you are putting your fat pants on in anticipation of Thanksgiving, better known as our National Day of Gluttony.  There will be no #workoutwednesday post, but instead a few recipes to help get dinner on the table in no time on Thursday.  In lieu of weekly workout tips, I'm playing Devil's Advocate.  I'd be a fool to give you my family's secret Thanksgiving cornbread dressing recipe, but I will part ways with the one for candied yams.  

Now, my mama makes candied yams in a super-sweet old fashioned way - you can never go wrong with them and one serving of them will most certainly satisfy that nagging sweet tooth.  My take is a little more modern; instead of smothering the yams in one-dimensional sugar, I up the ante a bit by cutting the sugar with an acid that complements the yams.  

Neither recipe uses marshmallow on top; these are both takes on classic southern candied yams and I hope you enjoy them both!  Mind you, between the stuffing/dressing, tryptophan in the turkey and these sugar bombs, you'll need an immediate nap afterwards.  Luckily, sweet potatoes are full of fiber, so they won't completely spike your glycemic index...

Yams, two ways - each recipe serves four.

Mama's Candied Yams

  • 4-6 sweet potatoes or orange "yams", peeled and cut into 1/2" thick slices
  • 1/4 cup white granulated sugar
  • 1/2 cup Karo light corn syrup
  • 1/2 stick unsalted butter
  • 1 tablespoon of nutmeg or allspice
  • 1/8 cup of water

Melt the butter, sugar, and nutmeg together in a sauce pan over medium high heat and add corn syrup.  Add yams and the water, and baste the yams with the syrup.  Reduce the heat to medium and cover for 20-25 minutes until cooked.  Remove lid and let sauce reduce for another 10 minutes before serving.  

Daughter's Candied Yams

  • 4-6 sweet potatoes or orange yams, peeled and cut into 1/2" thick slices
  • 3/4 cup demerara sugar, coconut sugar, or light brown sugar
  • 1/2 cup orange juice
  • 1/2 stick unsalted butter
  • 1 tablespoon of cinnamon
  • 1 tsp vanilla extract

Melt butter in a saucepan on medium-high heat and add sweet potatoes.  When the outside of the potatoes start to brown (about 10 minutes), add sugar, orange juice, and vanilla.  Cover and cook on medium heat for approximately 15-20 more minutes, stirring sauce regularly until potatoes are soft.  Serve immediately.