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Thanksgiving: Candied Yams with Apples

Source of Recipe


The Culinary Institute of America






List of Ingredients



• 3 Tbsp butter
  
• 1/3 cup apple juice or cider
  
• 1/3 cup orange juice
  
• 2 Tbsp lemon juice
  
• 2 Tbsp brown sugar, lightly packed
  
• 1/4 tsp cinnamon
  
• 1/4 tsp nutmeg
  
• 1/8 tsp ground cloves
  
• 1/2 tsp salt
  
• 3 large yams, peeled and cut into 1/4-inch-thick slices
  
• 1 Golden Delicious or Granny Smith apple, peeled, cored and cut into 1/2-inch dice
  
• 2 Tbsp coarsely chopped toasted pecans or walnuts
  






Instructions



1. In a large heavy skillet, heat the butter with the fruit juices, brown sugar, cinnamon, nutmeg, cloves and salt. Bring to a boil.
   
   
2. Add the yams and reduce heat to a simmer. Cover the pan and simmer for 8 minutes.
   
   
3. Stir in the diced apple; cover and cook 3 minutes. Uncover and cook over medium heat until the liquid is very syrupy and is coating the yams. (The dish can be made ahead. Transfer to a casserole and cool. Cover and refrigerate. Reheat in a low oven or in a microwave.)
   
   Stir in the nuts just before serving.
   
   Makes 6 servings.