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Candied Yams (Michael Blackie)

Prep Time :
Bake Time :
50 min
Makes :
8 - 10 servings
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Ingredients

1/4 cup (60 mL) corn meal

3/4 cup (180 mL) unsalted butter (room temperature)

4 to 5 pieces (765 g) sweet potatoes, small to medium

3/4 cup (180 mL) SPLENDA® Brand Brown Sugar Blend


Directions

Using 1/4 cup of butter, grease the inside of 5 1/2 inches (width) x 11 inches (length) x 2 1/2 inches (deep) ceramic/terrine baking dish.

Add the cornmeal and allow it to coat all of the buttered sides of the dish. Any left over cornmeal in the dish can be discarded.

 Peel and slice the yams using a mandoline. The thickness of the yams should be equivalent to three pieces of paper. Ensure that all slices are even.

To begin the assembly of the terrine, layer the bottom of the dish with the sliced yams. Allow pieces to overlap to ensure that the entire bottom of the terrine is covered. Separate the soft butter (approximately 1 1/2 tbsp) into small dabs that cover the surface of the sliced yams.

Finally sprinkle 2 tablespoons of SPLENDA® Brown Sugar Blend over the entire surface. Repeat this process again, three more times. Your final layer will be covered with any remaining butter and SPLENDA® Brown Sugar Blend.

Cover the dish with aluminum foil and place in a pre heated 375°F (190 °C) for 40 minutes. After 40 minutes, remove the foil and continue to cook for another 10 minutes to lightly brown, then get ready to serve.

A family staple in the Blackie household, this dish is fantastic during festive holidays and takes turkey fixings to a whole new level!

 
Restaurant Edge:

To give this dish the restaurant edge cook your SPLENDA® Brown Sugar Blend Candied Yams terrine one day out, allow it to cool and then transfer to the fridge and chill for a minimum of 4 hours.

Using a sharp paring knife run the blade around the edge of the chilled yams, then transfer the terrine to a warm water bath and allow it to rest for 5 minutes. This will free the candied yams from the terrine.

 Invert the terrine on to a cutting board and give it a couple of smacks with your hand. This should be enough to allow the yams to come free in one piece. Lift the terrine mould carefully ensuring the entire piece comes free. If not repeat the process, remember this is a sticky sugary starch that requires some care.

Using a sharp serrated bread knife trim up the sides of the candied yams to resemble a block, next cut into to 8 pieces, revealing the intricate layering.

Transfer your portioned pieces to wax paper. Place the candied yams in the oven at 375°F(190°C) oven for 10 to 12 minutes and presto you’re the chef!

Great accompaniments to this dish include but are not limited to: Lamb, Venison, Guinea fowl.



Nutrition Information

Amount per Serving



Serving size: 1/10 recipe

Total Calories: 210

Calories from fat: 120

Total Fat: 14 g

Saturated Fat: 9 g

Cholesterol: 35 mg

Sodium: 35 mg

Total Carbohydrates: 22 g

Fibre: 2 g

Sugars: 10 g

Protein: 1 g


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