Caramelized Chile Yams

By devogirl

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.

Ingredients

• 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

Details

Servings 6
Preparation time 75mins

Preparation

Step 1

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.