Candied Yams with Balsamic and Pomegranate Glaze
IrresistibleCandied Yams with Balsamic-Pomegranate Glaze: A Delectable Twist on a ClassicComfort Food
Equipment
- Baking dish,
- small saucepan,
- - Whisk
Ingredients
- For the Candied Yams:
- 4 large yams peeled and sliced into 1-inch rounds
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- For the Glaze:
- 1/2 cup balsamic vinegar
- 1/4 cup pomegranate juice
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1/4 teaspoon salt
- Pomegranate seeds arils and fresh thyme for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a large baking dish and arrange the yam slices in a single layer.
- Make the Candied Mixture: In a small saucepan, melt the butter over medium heat. Add the brown sugar, honey, cinnamon, nutmeg, and salt. Stir continuously until the sugar has dissolved, and the mixture is well combined.
- Coat the Yams: Pour the candied mixture over the yams, ensuring they are evenly coated. Cover the dish with aluminum foil and bake for 30 minutes.
- Prepare the Glaze: While the yams are baking, combine the balsamic vinegar, pomegranate juice, brown sugar, honey, and salt in a small saucepan. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the glaze has thickened and reduced by half.
- Final Bake: Remove the foil from the yams and pour the balsamic-pomegranate glaze over them. Return to the oven and bake, uncovered, for an additional 15-20 minutes, or until the yams are tender and caramelized.
- Serve: Transfer the yams to a serving dish and drizzle any remaining glaze over the top. Garnish with pomegranate seeds and fresh thyme for a pop of color and flavor.
Notes
For a richer flavor, try adding a splash of orange juice to the glaze.