A modern twist on a Thanksgiving favorite... this upgraded sweet potato recipe will allow you to save the marshmallows for smores!
- 1/2 Cup Raisins
- 1/2 Cup Golden Raisins
- 1/4 Cup Brandy
- 5 Lbs Sweet Potatoes (Yams), Peeled, Cut Into 3/4-Inch Cubes
- 3/4 Cup Maple Syrup
- 1/2 Cup Golden Brown Sugar, Packed
- 1/4 Cup Unsalted Butter
- 1 1/2 Cups Walnut Pieces, Toasted
- Combine raisins and brandy in a small container, and lightly shake the blend. Soak the raisins at least 30 minutes and up to one hour.
- Cook yams in a large pot of boiling water until barely tender, about 8 minutes.
- Using large slotted spoon, transfer yams to a large bowl.
- Bring maple syrup, brown sugar and butter to a boil in a heavy medium saucepan over medium heat, stirring until brown sugar is dissolved. Boil for 2 minutes.
- Butter a 15x10x2-inch glass baking dish.
- Drain raisins and add to the sweet potatoes, along with the maple syrup mixture and toasted walnuts.
- Toss gently to coat, being careful to keep the yams intact.
- Transfer the mixture to a prepared baking dish. (Note: This recipe can be made to this point 2 hours ahead of time. Let stand at room temperature.)
- Preheat oven to 350 degrees F.
- Bake yams uncovered until syrup is thick and bubbling, basting occasionally, about 55 minutes.
- Let stand 10 minutes and serve.