friends, it’s hard for me to admit that i have writer’s block. i’m not sure if it’s all the traveling, or the spending time with amazing friends and family back in california (you can imagine how much talking, catching up, and fun activities we did together), or if it’s the super fast beginning of winter quarter……but man, writer’s block is in full force here!
so while many other bloggers are doing year-end reviews and writing about goals, you won’t find any of that here. instead, i’m going to share one of my favorite holiday side dishes with you.
i’ve been meaning to blog this recipe since thanksgiving, but other things kept popping up, and i just couldn’t let another year pass without sharing this recipe! instead of super sweet, marshmallow covered yams, this dish transforms the yams with the tartness of orange juice, richness of butter, and a little smidgen of sweetness from brown sugar to add to the natural sweetness of yams.
i apologize that this recipe is a little after the fact, and i know that most of you won’t have occasion to make this dish soon. but file it away (either literally or figuratively, depending upon your personal organizational structure) for the next time you have a crowd over for dinner, or next fall when the holidays roll around again. i promise you, it won’t disappoint.
and please, do share with me – have any of you made resolutions for 2011? what are they?
one year ago: pesto puff pastry rollies
two years ago: 4 kinds of cookies
orange yams
yields approx 12 side dish servings
- 3lbs yams, peeled and sliced into 1/4″ rounds
- 8T butter
- 1½c orange juice
- zest of one orange
- 7T brown sugar
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- preheat the oven to 350º
- layer the yams into a 9″x12″ baking pan
- melt the butter in a microwave or in a pan on the stove
- add the orange juice, zest, and brown sugar, and whisk together
- pour the liquid mixture over the yams and bake until they’re soft, about 30-45 minutes