Thanksgiving Special: Brown Sugar-Glazed Yams

Brown Sugar-Glazed “Yams”

What we call yams are actually a variety of sweet potato. A real yam is a starchy root that grows in South America. They are not easy to find up here. For the sake of simplicity, though, I’ll be referring to the tuber as a yam.

4 large garnet yams

1/3 c. brown sugar

¼ stick butter

3 T. water

salt to taste

Peel the yams and cut into chunks. Cook most of the way in boiling water. If you want to, you can blanch them in cold water and refrigerate them at this point.

Melt the butter over medium heat in a large skillet or pot with the sugar, salt, and water. When the mixture is smooth and bubbling, add the yams. Stir to coat and heat through. Dot the top with more butter if you like it. You can also sprinkle on some brown sugar.