Family recipe
Q's Kahlua Yams
Ingredients
5 medium/large yams
Apple Cider/Juice
2 cinnamon sticks
1 stick butter
1/2 cup brown sugar
1/4-1/2 cup Kahlua
Tate's Coconut Crisp Cookies (use as much or as little as you prefer)
Apple Cider/Juice
2 cinnamon sticks
1 stick butter
1/2 cup brown sugar
1/4-1/2 cup Kahlua
Tate's Coconut Crisp Cookies (use as much or as little as you prefer)
Cooking Instructions
Cut ends off yams and then cut each yam into 3 large chunks. Cover yams in either apple cider or juice, whichever you prefer, along with the 2 cinnamon sticks. Boil the yams until they are soft, approximately 30-35 minutes. Let cool in juice, then drain. (If you do this step the day before the recipes turns out better.)
Peel skin from yams. Microwave the yams just enough to warm them. Take a knife and slice the yams. In a pan melt one stick of butter and 1/2 cup of brown sugar, stir until caramelized. Remove from the heat and add Kahlua to mixture and stir. Pour mixture over yams.
In a plastic bag, take your desired amount of Tate's coconut crips cookies and crush with a rolling pin. Pour crumbs over yams and bake for approximately 15 minutes at 350°, just until cookies turn brown.
Peel skin from yams. Microwave the yams just enough to warm them. Take a knife and slice the yams. In a pan melt one stick of butter and 1/2 cup of brown sugar, stir until caramelized. Remove from the heat and add Kahlua to mixture and stir. Pour mixture over yams.
In a plastic bag, take your desired amount of Tate's coconut crips cookies and crush with a rolling pin. Pour crumbs over yams and bake for approximately 15 minutes at 350°, just until cookies turn brown.