Modern Vegetarian review and recipe

[Guest guest]

Here's a review of our cookbook of the week at Epicurious. They

tested this Candied Yams recipe, and gave it rave reviews.

 

http://www.epicurious.com/e_eating/e06_cookbook/modveg/modveg.html

 

I included the tester's notes in the note section of the recipe.

 

Ellen

 

 

* Exported from MasterCook Mac *

 

Candied Yams

 

Recipe By : The Modern Vegetarian Kitchen, Peter Berley

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds garnet yams or sweet potatoes

3 strips orange zest -- (2-inch)

- white spongy pith removed

2 cinnamon sticks -- broken in half

1/2 cup freshly squeezed orange juice

1/3 cup pure maple syrup

2 tablespoons pure olive oil -- light sesame oil,

or unsalted butter

1 tablespoon freshly squeezed lemon juice

2 teaspoons peeled and finely chopped ginger root

1/2 teaspoon coarse sea salt

 

This recipe was created for my ten-year-old friend and cooking

student, Evan Chender, who used it for his Thanksgiving feast one

year. Fresh ginger really spices up the sweet, meltingly tender yams.

 

 

Preheat the oven to 375°F.

 

Peel and halve the yams crosswise. Cut each half lengthwise into 4 wedges.

 

Place the yams in a baking dish that will hold them in a snug single layer.

 

Tuck the orange zest and cinnamon sticks among the yams.

 

In a bowl, whisk together the orange juice, maple syrup, oil, lemon

juice, ginger, and salt. (Note: if you're using butter, omit it in

this step, but dot the assembled casserole with small pieces of it

before it goes into the oven.) Pour the mixture over the yams.

 

Bake for 1 1/4 hours, basting every 15 minutes, until the yams are

tender and glazed and the pan juices are syrupy.

 

Remove the orange zest and cinnamon sticks before serving.

 

Yield: 4 servings

 

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 18 Calories; less than one

gram Fat (7% calories from fat); 0g Protein; 7g Carbohydrate; 0mg

Cholesterol; 2mg Sodium

Food Exchanges: 1/2 Other Carbohydrates

 

NOTES : From Irene Star, tester at Epicurious.com:

 

Overall: These are delicious. They're so good that I decided I'd make

them at Thanksgiving, defying

the die-hard mashed-sweets-with-marshmallow faction in the family.

 

Would I make it again? Absolutely. It was such a hit on Thanksgiving

that I put it on our regular menu.

 

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