Natural Candied Yams with Apple Cider Cinnamon Glaze
A must for Thanksgiving! A wonderful thick glaze surrounds rounds of yams with a cinnamon essence. A healthier lightened- up recipe!
A beautifully sticky glaze that’s not too sweet. The trick: reduce Fresh Apple Cider!
(buy similar sized ones)
(preferably without preservatives)
Preheat the oven to 375 degrees.
Clean the yams well, prick each in a few spots with a fork. Cut 7 large pieces of heavy duty foil to wrap each yam in, about a 6″ x 6 ” square each. Wrap each yam tightly, and place in a baking pan to fit.
Bake for 45 minutes.* Take out of the oven, unwrap one and test it with a knife. The yams should be still firm, but mostly cooked through. Do not over cook, the yams will cook once more with the glaze. Unwrap and cool.
* The timing depends on the size of your yams. Large ones will takes slightly longer; narrow ones; slightly quicker (Mine were 3″ in diameter.)
Make the glaze (while the yams cook):
In a saucepan, add 4 cups of apple cider. Set heat at medium-high, and cook until reduced to 1 1/2 cups, about 20 minutes. Add the cinnamon sticks, cloves, butter, honey and salt to the pot. Whisk to combine. Set aside.
Butter a large baking pan; 10″ x 13″ (that is suitable for the broiler.) Cut each yam into 4 – 5 medallions – about 1″ rounds.
Best to make sure the slices are ALL the same size (the last step – under the broiler, so they will brown evenly.)
Place them in the baking pan. Strain the apple cider glaze over the yam slices. Can put the cinnamon sticks scattered in the pan. Cover with heavy foil and bake 20 minutes at 375 degrees. Test and make sure the yams are cooked through.
There will be ample glaze surrounding the yams, which some will be absorbed- it thicken as as it stands.
Can be made a day or two ahead at this point, sealed tightly and refrigerated. Bring to room temperature and heat gently at 325 degrees – then proceed.
Set the broiler on high and broil the yams 4″ from the heat source until very golden, almost blackened around the edges.
This recipe may not be reproduced without the consent of its author, Karen Sheer.