Spiced Rum Candied Yams

I am so excited about the coming holidays!! Last year was a bit rough because we had just moved, and I had lost my father the previous holidays. But this year, I am like a little girl waiting for Santa!

I have been coming up with some new recipes for you, but also going back and redoing some traditional family recipes. These candied yams are an updated version of the ones that my Grandmother and Mother used to make every year. 

I loved those yams, but I wanted to use fresh yams and add a little of my own flavahhhh.

Which lately seems to mean I add

Pumpkin

Bacon

Cheese

or booze.

I decided that the top three had major eeewwwww factor, so booze it was!!

Honestly I have done a slight version of these in the past using bourbon and sweet potatoes. But I love the color of yams and, well spiced rum? Ummm yes please!!

The sauce that cooks down with these is blow your mind delicious!

I mean I seriously wanted to forget the dish and just drink the sauce!! 

But I refrained, who knew I had self control? I have however, been eating leftovers cold out of the Tupperware because I don't even want to wait long enough to warm it up!

So if you are looking for a twist to your traditional candied yams, I hope you will give this recipe a try!

Do you have a traditional dish that you always make for Thanksgiving?

Spiced Rum Candied Yams

4 large yams, peeled and cut into chunks
1 1/2 cups light brown sugar
1/2 cup water
1/2 cup fresh orange juice
1 teaspoons vanilla
1 teaspoons orange zest
1 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup spiced rum, (I used Captian Morgan's Spiced Rum)
1/2 stick butter, cut into pieces
Marshmallows



Preheat the oven to 375 degrees F.

In a large heavy pot, combine the yams, sugar, water, orange juice, vanilla, orange zest, cinnamon, and salt. Bring to a simmer over high heat. Lower the heat, cover and simmer, stirring occasionally, until the yams are tender, about 20 minutes. Strain the yams out of the sauce and place in a casserole dish. Return the sauce to the pan.

Add the rum to the sauce and continue to cook until syrup is thickened, about another 15 minutes. Pour the syrup over the potatoes. Add the pieces of butter and the marshmallows (as many as you like). Place in the oven. Bake until the marshmallows are browned, about 10-15 minutes. Remove from the heat and serve immediately.

Serves 6 to 8

ENJOY!!