Yam Flambe

1. 1

   Scrub yams well with vegetable brush. Place in a medium saucepan; add water to cover and salt. Over medium heat, bring to boiling.

2. 2

   Reduce heat; simmer, covered 30 minutes or until just fork-tender. Drain; let cool.

3. 3

   Then peel and slice crosswise 1/2 inch thick. Lightly coat each slice with brown sugar.

4. 4

   In hot butter in a medium skillet, saute slices until browned, about 2 minutes on each side. With a slotted utensil, lift to serving dish.

5. 5

   Drain fat from pan. In the same skillet, gently heat the rum just until steaming, ignite: pour over yams.

* Per serving · 4 servings · Values may vary.

No additional tips available.