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!
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.
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.