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A New Kind of Candied Yams: Sake Maple Glazed Sweet Potatoes

sake "candied" yamsI love the idea of candied yams but, all too often, they hit just one note: sweeeeeeet. Overly sweet. Like, candy sweet. Perhaps that’s what I should expect (duh!), but it’s just too much for me. But what’s a cook to do on Thanksgiving?! Candied yams are one of the most long-standing Thanksgiving food traditions.

This recipe is a great, slightly more refined and, you guessed it, less sweet alternative. And it gives a fun global flair to your holiday table. Give it a try this year!

Sake Maple Glazed Sweet Potatoes
serves 4

3 Tbsp olive oil
4 lg sweet potatoes, cut into 1/4”³ slices
1/2 c chicken or veggie broth
3/4 c sake
3 Tbsp maple syrup
salt, to taste

1. Heat olive oil in a large skillet over medium flame. Saute sweet potatoes until they turn bright orange and begin to soften.

2. Add chicken broth and cover. Cook sweet potatoes until you can pierce them with a fork (but they are still firm).

3. Remove lid and add sake to finish cooking until the potatoes are nice and soft, but still hold their shape. (You don’t want these to be mushy.) Add maple syrup and cook another minute or two until a glaze comes together. Remove from heat and season with salt.

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