These sweetened yams may be served as a side dish for the holidays. These are easy and special! If you wish, you use sweet potatoes instead of yams. Both sweet potatoes and yams belong to the same genus and are related to the morning glory. The sweet potato grows on the vine, while the yam is a tuberous root.
2 yams, peeled and sliced into ½-inch thick rounds
2 cups chicken stock
2 tbsp. butter
¼ cup maple syrup
¼ cup Frangelico or other hazelnut liqueur
½ cup toasted hazelnuts, coarsely chopped
Combine the sweet potato with the stock in a large saucepan and bring to a gentle boil over medium-high heat. Boil gently until just tender, about 8 minutes. Drain, reserving the stock.
Rinse and dry the pot. Over low heat, melt the butter in it. Add the sweet potato rounds gently so as not to break them. Turn to distribute the butter. Add the maple syrup and liqueur. If necessary, raise the heat a notch and simmer slowly for 5 minutes. A knife point should pierce them without resistance. Add a drizzle or two of the stock if the mixture seems dry.
Transfer the sweet potatoes to a serving dish, top with the cracked hazelnuts, and serve.
(From Signs & Seasons: An Astrology Cookbook. Copyright © 2017 by Monte Farber and Amy Zerner, with Chef John Okas. Reprinted with permission by HarperElixir, a line of HarperOne, a division of HarperCollinsPublishers.)
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