Yer Mama’s Edible Indies Vol 1.1

 Sweet is good, but too sweet without substance just makes you feel ill. Like those candied soggy marshmallow topped yams your grandma makes for the holidays… Just like those sweet potatoes, sugary pop songs without interest also need to be accompanied with a shot of insulin. Then there are others that have depth that spin in your head for days after you hear them and always bring a smile. Candi Divine by Ripped from Toronto, Canada is just that kind of track.

For sweet with substance you don’t have to wait for thanksgiving. Just whip up a batch of these Divine Candied Yams to accompany some braised pork chops, chicken breasts or for you vegetarians, tofu.

Yer Mama’s Divine Candied Yams – Serves 8

1 bottle of your favorite Syrah

4 pounds red-skinned sweet potatoes (yams), peeled and diced in 1½ inch cubes set aside in a large mixing bowl.

1/2 cup packed golden brown sugar

5 tablespoons butter

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 cup sliced almonds

2 cups miniature marshmallows (optional)

Open the bottle of Syrah and pour yourself a generous glass (you’ll be cooking for awhile here.) Preheat oven to 375°F. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Cover dish tightly with foil. Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Sprinkle the almonds and return to oven; bake until nuts begin to brown, about 3 minutes. If you have to use the marshmallows, top potatoes with marshmallows then nuts; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes. If there is any Syrah left – serve it with the meal.

Enjoy! Yer Mama