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Tania's Whiskey Walnut Yams
Yam Dessert Topped with Walnut Crumble! |
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3 yams/sweet potatoes (fresh)
3/4 cup pineapple, fresh, diced
1/4 cup brown sugar, packed
1/2 stick butter, softened
1/4 cup orange juice, fresh squeezed
2 Tbls. whiskey or brandy
1 tsp. pure vanilla extract
2 tsp. cinnamon, ground
1/2 tsp. nutmeg
1/2 tsp. salt
Topping:
3/4 cup brown sugar
1/4 cup powdered sugar
1/2 cup flour
1/4 - 1/2 stick butter, chilled and sliced
1 tsp. cinnamon
1/2 cup walnuts, almonds, or pecans, chopped
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Step 1-
Bake sweet potatoes or yams at 425 degrees F. for 30 minutes. Time may vary depending on your oven and the size of the potatoes; in general, potatoes should still be firm enough to cut without falling apart.
Remove potatoes from oven and let stand for 30-60 minutes to cool (depending on size of potatoes).
When cool, use your fingers to peel off the skin and dice into 1 inch to 1-1/2 inch pieces.
Place potatoes in large bowl and preheat oven to 375 degrees F. (350 degrees F. if using a dark non-stick baking pan).
Step 2-
Put two pieces of potato in another medium-sized bowl and add brown sugar, butter, orange juice, whiskey/brandy, vanilla, cinnamon, nutmeg, and salt. Mash together.
Add this mixture and the diced pineapple to the rest of the potatoes in the large bowl and stir gently.
Transfer potato mixture to 9-inch metal pan and set aside.
Step 3-
Time to make the topping. In a medium-sized bowl combine brown sugar, powdered sugar, flour, and cinnamon.
Incorporate chilled butter until crumbly then toss in the nuts and sprinkle topping all over potatoes.
Step 4-
Bake for 18-22 minutes or until topping is brown and firm.
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Preparation Time: 65 minutes |
Serves: 6-8 |
| Recipe Origin: United States |
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Submitted by: |
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Tania Welti
California
United States |
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| This recipe has been viewed 3710 times. |
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