Sweet and smoky, earthy and fragrant, this recipe brings out the best of these humble tubers making it perfect for a holiday dish or a hearty side.
Peel the sweet potatoes, then cut them into medium size obliques as per the video instructions. Add the sweet potatoes to the pot.
Add the listed ingredients, cover with the lid and cook the sweet potatoes for 10 minutes at 220°f/ 105°C (low). Stir occasionally returning the lid to the pot each time.
Once the rosemery is added, replce the lid, lower the temperature to 200°F/ 105°C (low) and cook for 6 minutes. Swirl the pot occasionally by holding the pot by both handles as they cook down.
Remove the lid, then increase the temperature to 300°F/ 150°C (medium- low) and gently stir the yams for 3 minutes as the butter emulsifies and coats the sweet potatoes in the glaze.
Turn off the heat and then transfer the glazed sweet potatoes to a bowl and serve right away.
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