Side Dish Challenge: Candied Yams with Hazelnut Crumble
With the Thanksgiving Challenge I did, I ended up making a few things I had never ever made before. Stuffing for the first time, cauliflower puree, and now - candied yams! I guess I should stop being so nervous about cooking things I haven't made before, because these babies came out so well! I did a hazelnut crumble, but you can also do traditional marshmallows!
What You'll Need:
- 5 lb. sweet potatoes
- 1 stick butter
- 2 cups brown sugar
- 1 cup heavy cream
- 1/4 cup blue agave
- 1/2 cup maple syrup
- 1 tsp. cinnamon
- 1/8 tsp. ground sage
- 1 1/2 tbsp. apple cider vinegar
- 1/2 cup hazelnuts, chopped
- 1/2 cup coconut
- 2 gingersnap cookies
1. Peel your sweet potatoes and par-boil them until just tender. You are going to put them in the oven to finish cooking, so you don't want them too soft.
2. Melt the butter over medium heat and whisk in brown sugar, cream, agave, syrup, cinnamon, and sage powder. Whisk thoroughly until everything has dissolved. Add vinegar and simmer on low. Meanwhile, in a food processor, grind the hazelnuts, coconut, and gingersnap cookies until you have a nice crumble.
3. Transfer the potatoes to a oven-safe dish. Cover the potatoes with your liquids and bake in the oven until the potatoes are soft. Remove from the oven and sprinkle with hazelnut crumble. Spray with cooking spray and return to the oven to broil on high for 5-8 minutes, or until crumble has baked to golden brown.