Curry Glazed Yams
Pretty and easy side dish for roast dinners.
Prepared on Dinner Television Edmonton, October 10, 2015
1 large yam, sliced in half lengthwise
1/4 cup Beary Berry Honey Citrus Curry Glaze
- Preheat oven to 425 degrees.
- Slice the yam in half lengthwise.
- Score each of the cut halves of the yam in a crosshatch pattern – click the image to the right for a larger version and you’ll see what I mean. Use a paring knife and no need to cut too deeply, just a few millimetres.
- Place the yams in a baking dish cut side up and brush cut sides with some of the glaze. Let them sit 10 minutes and you’ll see the cross hatch begin to open up. Brush with more glaze and let them sit another 10 minutes.
- After the yams have sat about 20 minutes total, brush with glaze again and place the dish in the oven.
- Roast the yam haves until they are just tender, about 40 to 50 minutes – maybe more or less depending the size of the yam. Brush with glaze every 10 minutes or so. Watch them in the oven – they should start to get sticky and shiny.
- Serve immediately, or let cool, cover and refrigerate. Remove plastic wrap and replace in a 350 degree oven about 30 minutes to reheat – glaze again before reheating.
Serves: 4 to 6 as a side dish
alternatively: 8 to 12 as part of a multi-side dish meal
Tips, Suggestions & Information
- Yams have a bright orange flesh and when cooked, the flesh becomes very soft. They are often called sweet potatoes, but in fact are quite different. Whatever you call them, get the vegetable with the nice darker brown, or almost purple skin with orange flesh.
- Beary Berry Honey products are made by a local beekeeping farm just outside Edmonton. You can check out their website or visit them at Old Strathcona Farmers Market year round, other markets during the summer, and craft fairs and trade shows during the fall up until Christmas.