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Recipe of the Week - 11/4/11
Caramelized Chile Yams

I made this for a class I taught at Hilltop Gardens in August.
There were many requests for the recipe. I actually made it
in 3 batches - with mild, medium, and hot chiles. Everyone
liked the hot chiles the best; the hot chiles I used were
Sandia from Hatch.

These are definitely spicy, as well as sweet and very
flavorful. If you are serving people who can take hot food,
I would use mild chiles. You can take it out of the oven
about 20 minutes before it's done and stir hot chiles into
a half of the dish (to taste) if you want to please those
who like it hot as well as those who can't take much heat.
Or separate it into 2 smaller dishes, adding the hot chiles
to just one.

This is my idea of a wonderful, interesting side dish to go
along with that Thanksgiving turkey.

Stay tuned - over the next few weeks, I'll be publishing
more enticing Thanksgiving dishes.

Caramelized Chile Yams

2 lbs yams (about 7 cups diced)
2/3 cup brown sugar
1 tbsp cornstarch
1 tsp salt
1/2 tsp grated orange peel
1 cup orange juice
2 tbsp butter
2/3 cup hot diced green chiles


1. Preheat oven to 400 degrees. Pare the yams, then dice into
about 1/2 inch cubes. Arrange in ungreased 1 1/2 quart casserole
or 9 x 13 inch baking dish.
2. In small saucepan, combine sugar, cornstarch, salt, and orange
peel. Slowly stir orange juice into sugar mixture. Add butter. Cook,
stirring constantly, until mixture thickens and boils. Boil and stir
1 minute.

3. Stir in green chiles, then pour mixture over yams in casserole.
Cover; bake 1 hour, basting occasionally.

Preparation time: 1:15
Serves: 6


Caramelized Chile Yams

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