orange brandied yams

Pouring the brandy mixture on top of the yams. Makes for a great presentation!With Thanksgiving just around the corner, I’m on the hunt for foods that are ripe for sharing.

Brandied yams? Bring them on! Stay tuned for pics of this delicious dish that’s good as a side… or a delicious dessert!

I’m made this recipe and other favorites in honor of “my first” Thanksgiving here at Betty’s Cook Nook!

i. ingredients

2-1 lb. 2 oz. cans | yams
1/3 cup | butter
1 cup | brown sugar, firmly packed
1/2 cup | orange  juice
1/2 teaspoon | salt
1/2 cup | slivered and toasted almonds
1/3 cup | brandy

ii. what to do

1. Halve the yam-potatoes and place in a serving dish.

2. Place the almonds in a pan over medium heat and toast until lightly browned. Do not burn! Set aside.

toasting-up the almonds for the yams3. Melt the butter and add the sugar, juice and salt.

4. Bring to a boil and stir until the sugar dissolves; boil gently 5 minutes.

5. Pour the sugary mixture over the yams and sprinkle with the toasted almonds.

6. Heat the brandy gently in a small pan and light with a match. Pour the brandy mixture over the yam tops (pic shown above).

Raise your arms in the air… you’re a fire starter!

Foodie Tips ~

  When I opened the canned yams, I promptly thought they were “small” enough to eat sized from the can. Listen-up to the instructions and cut them in 1/2 anyway.

  I prefer my yams warm and this is pretty much a room-temperature recipe. Next time I make these, I’m going to cook the yams in their canned juice on stove top in for a few minutes to warm them up. Then drain the juice. Then I’ll transfer the “yammers” to a serving bowl as the brandy mix is ready and light ’em up.

  Over the Thanksgiving table, we got into a heated debate over whether or not yams and sweet potatoes were one in the same. Fact is, they are not.

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