Garnet Yams with Maple Syrup, Walnuts, and Brandied Raisins

Garnet Yams with Maple Syrup, Walnuts, and Brandied Raisins
Garnet Yams with Maple Syrup, Walnuts, and Brandied Raisins
If sweet yams are a must for your thanksgiving spread, this dish is the one for you. There are no marshmallows in this modern version—just plump brandied raisins and a maple and brown sugar glaze.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 12 servings
Side Thanksgiving Vegetarian High Fiber Dinner Raisin Walnut Brandy Sweet Potato/Yam Fall Family Reunion Potluck Maple Syrup Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
  • 3/4 cup pure maple syrup
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup golden raisins
  • 1/4 cup brandy
  • 1/2 cup (packed) golden brown sugar
  • 1/2 cup brown raisins
  • Carbohydrate 85 g(28%)
  • Cholesterol 10 mg(3%)
  • Fat 7 g(10%)
  • Fiber 8 g(34%)
  • Protein 4 g(8%)
  • Saturated Fat 3 g(14%)
  • Sodium 24 mg(1%)
  • Calories 413

Preparation Combine brown raisins, golden raisins, and brandy in small bowl; toss to blend. Let soak at least 30 minutes and up to 1 hour. Cook yams in large pot of boiling salted water until just barely tender, about 8 minutes. Using large slotted spoon, transfer yams to baking sheet to cool. Meanwhile, bring 3/4 cup maple syrup, 1/2 cup brown sugar, and 1/4 cup unsalted butter to boil in heavy medium saucepan over medium heat, stirring until brown sugar dissolves. Boil 2 minutes. Butter 15x10x2-inch glass baking dish. Drain raisins (reserve brandy for another use). Place raisins in very large bowl. Add cooked yams, then maple syrup mixture and toasted walnut pieces. Toss gently to coat evenly, being careful to keep yams intact. Transfer yam mixture to prepared baking dish. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Preheat oven to 350°F. Bake yams uncovered until syrup is thick and bubbling, basting occasionally, about 55 minutes. Let stand 10 minutes and serve.

Preparation Combine brown raisins, golden raisins, and brandy in small bowl; toss to blend. Let soak at least 30 minutes and up to 1 hour. Cook yams in large pot of boiling salted water until just barely tender, about 8 minutes. Using large slotted spoon, transfer yams to baking sheet to cool. Meanwhile, bring 3/4 cup maple syrup, 1/2 cup brown sugar, and 1/4 cup unsalted butter to boil in heavy medium saucepan over medium heat, stirring until brown sugar dissolves. Boil 2 minutes. Butter 15x10x2-inch glass baking dish. Drain raisins (reserve brandy for another use). Place raisins in very large bowl. Add cooked yams, then maple syrup mixture and toasted walnut pieces. Toss gently to coat evenly, being careful to keep yams intact. Transfer yam mixture to prepared baking dish. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Preheat oven to 350°F. Bake yams uncovered until syrup is thick and bubbling, basting occasionally, about 55 minutes. Let stand 10 minutes and serve.