ACTIVE: 25 min l TOTAL: 1½ hr l SERVES: 6 to 8
“One Thanksgiving, my grandmother ran out of sugar for her candied yams, so I suggested adding strawberry preserves. She was hesitant, but we tried it and it was a hit. She’s been making it this way ever since!”
4 large yams (12 to 14 ounces each)1 stick unsalted butter2 cups packed dark brown sugar½ cup canned pineapple juice2½ to 3 teaspoons ground cinnamon1½ teaspoons pure vanilla extractPinch of ground cloves½ cup strawberry preserves
1. Preheat the oven to 375˚. Cut off the ends of the yams, then peel the yams and cut into ½-inch-thick rounds. Add to a 2-quart baking dish and set aside.
2. In a medium pot, melt the butter over medium heat. Add the brown sugar and stir until thoroughly blended. Stir in the pineapple juice, cinnamon, vanilla and ground cloves. Taste the mixture to make sure it’s sweet to your liking and pour over the yams. Spread the strawberry preserves on top of the yams.
3. Cover the dish with foil and bake until the yams are semi-tender, about 40 minutes. Remove the foil and bake until the yams are caramelized, 20 to 25 more minutes. Serve hot. And don’t forget to spoon the sauce from the baking dish on top!