Kashmiri Curry Candied Yams

Bring a large pot of water to a boil, then add a pinch of salt and the yam chunks. Boil until the pieces are just fork tender, about 8-10 minutes. Be sure not to overcook. Drain and set aside.

In a large sauté  pan or Dutch oven, melt the butter over low heat, then add the Kashmiri Curry and salt. Maintain low heat for a minute to allow the spice flavors to infuse into the fat. Add the brown sugar, orange juice and zest, and bring the mixture to a boil, stirring to remove any brown sugar lumps. Transfer the drained yams into the pot and stir to coat. Cook over medium heat until the liquid is reduced to a thin syrup and the yams are cooked through, about 10-15 minutes more. The syrup will get a bit thicker as it cools. Serve warm.

Notes: Be sure not to overcook the yams during the first stage Many thanks to Hank Shaw, his Mom, and the folks at Simply Recipes for this inspired recipe, adapted with our own holiday flavors.