Spiced Honey-Roasted Yams

Roasted yams need not be limited to Thanksgiving.  So long as they’re in season, why not enjoy them?  As we slide into autumn, this dish is a warm welcome to the coming climes.  It’s beginning to be that time of year when an ignited oven is an appreciated source of heat!

Makes 4-5 servings

2 large garnet yams

1 cup of mini marshmallows

2 1/2 oz. of Marshall’s Farm honey

2 tbs. of butter

1 tsp. of vanilla extract

1/4 tsp. of ground cinnamon

1/8 tsp. of ground nutmeg

Pinch of salt

coated

coated

Preheat oven to 350 degrees F.  Peel and dice the yams in bite-size chunks.  In a large saute pan, melt the butter over medium heat.  Stir in the honey and spices.  Toss in the yam chunks, coating evenly with the butter-honey.  Saute just during the time that you’re coating the yams – you’re not going to cook them in the saute pan.

foiled

foiled

Transfer the yams to a baking dish, and cover with foil.  Bake for 20 minutes.  Remove the foil and top with marshmallows, and bake for an additional 5 minutes uncovered.

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Posted on August 28, 2013, in Recipes and tagged , , . Bookmark the permalink. Leave a comment.

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