A must for Thanksgiving! A wonderful thick glaze surrounds rounds of yams with a cinnamon essence.
Cook Yams, peel and layer in a casserole with an Apple Cider – Cinnamon Glaze. Broil until lightly blackened around the edges.
- 7 medium-large yams, about 3.5 pounds
- 4 cups fresh apple cider
- 2 large cinnamon sticks, broken on half
- 8 whole cloves
- 6 tablespoons unsalted butter
- ½ cup honey
- ¼ teaspoon sea salt
Preheat the oven to 350 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. Unwrap and cool.
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. Cool slightly.
Butter a large baking pan (9″ x 13″). Cut each yam into 4 – 5 medallions.
Best to make sure the slices are ALL the same size (the last step – under the broiler, 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- there will be ample glaze surrounding the yams.
Set the broiler on high and broil the yams until very golden, almost blackened around the edges.
Can be made a day or two ahead, sealed tightly and refrigerated. Bring to room temperature and heat gently at 325 degrees.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Servings: About 12