As part of our week-long Thanksgiving food celebration, we ate a breakfast of homemade candied yams prepared with a stellar combination of molasses, honey, fresh sage and butter. The yams were topped with crumbled extra-creamy danish blue cheese and ganished with fresh sage leaves.
A: Happy Thanksgiving, T!…oh wait… it’s not thanksgiving yet.
T: that’s ok, for foodbloggers (in america) Thanksgiving is a week-long holiday! It’s the ultimate!
A: true dat. this little ditty started a week-long celebration for us. now we may not eat all of this food come thursday, but if we start now, we can get in all our favorites, and still eat the untraditional stuff we want.
T: Hell yeah, this is awesome. Being a foodblogger rocks! Especially for me because if you weren’t cooking I’d be eating nothing but granola bars and Burritos. (not that there’s anything wrong with burritos, I eat them for lunch everyday, but there comes a time to eat something else)
A: shit yeah! well, it rocks for me too, because if i didn’t have you to cook for, i would eat salad all the time… or veggies sauteed in PAM to watch my calories. and my god, would that suck.
T: yes, that would suck. throw in a few california burritos, though, and you’ve got yourself a well-balanced diet.
A: hmm… i’ve still only had the Santana’s cali burrito. before i could commit to that well-balanced diet, i’d have to eat a good one!
T: fair enough. Hey, I just had a great idea…
T: you could make us some california Burritos, Amanda style!
A: now, while i like how you’re thinking, i just can’t make the best tortillas… and without a decent tortilla, burritos suck!
T: that’s very true. k, mmm… screw the burritos. I eat them all the time anyway. How bout a nice big stuffed burger?
A: now you’re talking! but, you’re talking a different holiday altogether. now’s the time for starches and fowl.
T: Yes, but the burgers don’t have to be for the holidays. They can be just for the heck of it.
A: alright! i’ll do it! within two weeks we’ll have stuffed burgers… mark my words.
T: you’re words have been marked! And I will show you this post in exactly 2 weeks if we haven’t had burgers, and I’ll bitch. And then you’ll remind me of what I would be eating without you, and I’ll shut up.
A: glad you figured that one out for yourself!
T: So, time to talk about the yams. These were super-delish, and made a magnificent breakfast. I’ve got to recommend candied yams for breakfast- they’re just the right sweetness and starchiness for the morning. Trust me on this one.
A: you know, i never would have thought of that on my own, but you’re pretty right-on. when you were eating them, was there anything that you thought might improve them?
T: no, they were absolutely awesome. I mean, they probably would have been a little better if there was some smothered fowl with gravy next to it, but, you know, by themselves I think they were about perfect.
A: hmm… you know, that’s the real problem with cooking these dishes on random days… you don’t get the whole “holiday-food-melding-together-on-your-plate” experience, but them’s the breaks, kid.
T: yeah, everyday can’t be thanksgiving day. If it were, americans would be so fat-
A: but wait, T! americans are so fat!
T: let me finish, woman! If everyday were thanksgiving, we’d all be so fat that we’d be stuck in our apartments! we wouldn’t be able to squeeze through the doors… but then some savvy business man/woman would get rich off of double-wide doors. God this country rocks.
A: please…. whatever brave souls still happen to be reading this… PLEASE don’t take tyler seriously! (please) this country would not rock for making money because our population was too fat to squeeze through the current doorways.
T: No, our country would absolutely rock for that reason… it would suck because the entire population was so fat that nobody could leave their apartments. The double-wide door industry would be the one great thing about this nightmarish scenario.
A: hahahah touche! well, now that we’ve evoked such wonderful images, what’s your rating for the yams?
T: I give ‘em a 4.63/5. They were excellent… what really made them a knock-out was the bleu cheese. I don’t think anything else could have complimented their flavor better (other than a pool of gravy over on the other side of the plate).
A: you know, i’m gonna agree with you. I give them a 4.45/5. That’s pretty much as high as i can possibly go on yams. they’re one of those holiday foods that i’ve always avoided. i generally find their sweetness to be overwhelming, so i thought to myself, “hmmm… what can i do to like these crazy things more?”. and man, add bleu cheese to pretty much anything sweet, and i love it.
T: oooh yeah. And gravy. Add gravy to pretty much anything sweet (or not sweet), and I love it.
A: hehehe i think that’s gonna have to work itself into a new nickname for you… Crazy Gravy T, or something
T: You can just call me T-gravy.
p.s. please don’t call me t-gravy.
4-5 large yams (or sweet potatoes), peeled and cut in 1" cubes
1 tbsp butter
1/2 cup regular molassas
1/4 cup honey
1 tsp fresh sage, finely chopped, plus a few leave for garnishing
1/3 cup crumbled extra creamy Danish Blue Cheese (or other creamy yet crumble-able blue)
Salt and Pepper
Preheat oven to 375 degrees. Place yam cubes in a medium-sized pot; add cold water until the yams are covered by about two inches. Liberally salt the water. Bring the pot to a boil over high heat. Once the water has reached a boil, continue cooking the yams for about three minutes - until the yams are slightly tender, but a little underdone. they will continue to cook in the oven. Drain off the cooking liquid in a colinder. While the yams are cooking, melt the butter in a small sauce pan over medium-low heat. Allow the butter to completely melt and finish foaming. Stir in the sage and saute for about 10 seconds. Add the molasses and honey and allow the mixture to simmer for a few minutes, stirring occasionally. Put the yams in a baking dish (or casserole dish) so there is one even tight layer. Pour on the molasses mixture and toss the yams and molassas throughly. Season with salt and pepper, then bake at 375 for 30 minutes. Remove the yams from the oven, then sprinkle with crumble danish bleu cheese. Garnish with fresh sage leaves, (but be warned: you probably don't want to eat the garnish!) Enjoy!