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Marmalade-Glazed Yams
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If you're a fan of baked yams dotted with butter and brown sugar, wait until you taste what the addition of marmalade does to this classic Thanksgiving side dish.
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Yams,* peeled and cut into 2 inch (5 cm) chunks
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3 pound
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1400 gr.
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Cooking oil
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1 1/2 tbsp.
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25 mL
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Salt
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1 tsp.
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5 mL
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Freshly ground pepper
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1 tsp.
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5 mL
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Marmalade (your choice)
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1/4 cup
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60 mL
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Brown sugar, packed
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2 tbsp.
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60 mL
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Butter (or hard margarine), melted
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3 tbsp.
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50 mL
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Combine first 4 ingredients in large bowl. Arrange in single layer on ungreased baking sheet with sides. Bake in 325°F (160°C) oven for 30 minutes.
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Combine remaining 3 ingredients in small bowl. Drizzle over yam. Toss until well coated. Bake for about 15 minutes until tender. Serves 8 to 10.
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* What is often labelled as "yam" in grocery stores is actually the dark variety of sweet potato; just make sure you pick up the dark orange vegetable for this recipe.
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1 Serving:
283 Calories; 7.8 g Total Fat; 371 mg Sodium; 3 g Protein; 52 g Carbohydrate; 5 g Dietary Fibre
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Recipe reprinted from Cooking at Home Magazine, October / November 2001 ©
Company's Coming Magazines Limited.
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