Steaming The Yams
|4-5||large yams (3-4 pounds)|
|water as needed|
Select uniform sized yams. Place them in one to two layers in a large pot. Add one inch of water. Sprinkle with salt. Bring the water to a boil, cover the pot, and reduce the heat to low. Steam the yams until tender when pierced with the tip of a small sharp knife (30-45 minutes depending on their thickness). Pour off the hot water and fill the pan with cold water. While they are still warm but cool enough to handle peel them. Remove them from the water when they are cool and refrigerate them covered. They may be cooked and refrigerated a day in advance, then cut and assembled the next day.
Preparing The Sauce
|1||Tablespoon cornstarch mixed to a paste with 1 Tablespoon water|
|2/3||cup dark brown sugar, packed|
Combine the cornstarch paste, brown sugar, water, butter and raisins in a saucepan. Boil until it is thick and glossy.
|2||Tablespoons lemon juice|
|1||cup diced green apple|
Remove the sauce from the heat. Add the nutmeg, brandy, lemon juice and apples.
|Butter as needed|
Liberally butter a 1 1/2 – 2 inch deep oval or rectangular casserole dish. Cut the potatoes into 1/4 inch thick diagonal slices. Layer the potato slices, randomly dotting them with butter and coating them with a portion of the fruited sauce. Try to distribute the raisins and apples between the layers rather than on top to keep them from scorching. Reserve enough of the sauce without fruit to spoon over the top.
Bake the yams uncovered for approximately 60 minutes at 350 degrees or until the sauce is thick and bubbling and the potatoes are hot and glazed. Baste with the sauce several times during the cooking time. This dish will hold well if prepared ahead of time. Slip it into the oven to reheat it briefly, if needed.