SCALLOPED YAMS WITH CHESTNUTS AND LIMES

SCALLOPED YAMS WITH CHESTNUTS AND LIMES image

Categories Potato

Yield 10

Number Of Ingredients 8

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2 3/4 to 3 lbs. long slender yams (5 or 6)
2/3 c. light brown sugar
6 TBSP (3/4 stick) unsalted butter
1/3 fresh lime juice
1/4 tsp. salt
3 TBSP dark rum
1/2 c. chestnuts in heavy syrup (about 8), drained and halved (or quartered, depending on size)
2 TBSP freshly grated lime peel

Steps:

1. Cook yams in large saucepan over medium-high heat until yams are barely tender when pierced with knife, about 20-25 min. 2. Drain well; Let cool 3. Trim ends, peel and cut crosswise into 1/2 inch slices 4. Preheat oven to 400 degrees Generously butter shallow 9X13-inch baking pan. 5. Arrange yams in dish in rows, overlapping slightly (Can be made 1 day ahead. Bring to room temperature before using) 6. Combine sugar, butter, lime juice and salt in medium saucepan over low heat & stir until butter is melted. 7. Increase heat to medium, simmer 1 min, remove from heat 8. Stir in rum 9. Arrange chestnuts evenly over yams 10. Pour butter mixture over top 11. Bake 15 min., basting twice. 12. Sprinkle lime peel over top & continue baking until yams are tender, about 10 min. Preheat broiler, broil until chestnuts are toasted & tops of yams are browned, 1-2 min. Serve hot.