Maple Stars Recipes

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MAPLE-GLAZED YAM STARS



Maple-Glazed Yam Stars image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 3

4 large yams, at least 3 inches in diameter (each yam should yield 3 stars, depending on exact size)
1 1/2 cups orange juice
1/2 cup maple syrup

Steps:

  • Preheat the oven to 400 degrees F.
  • Place each yam on its side and slice crosswise into 1/2-inch rounds.
  • Using a 3-inch star-shaped cookie cutter, cut out a star shape from each round. Discard the scraps.
  • Place the stars in the baking dish. Pour the orange juice and syrup over the top, and cover tightly with aluminum foil.
  • Bake for 40 to 60 minutes, until yams are soft to the touch of a fork, then remove the foil and bake for approximately 30 more minutes, or until yams start to become candied. Keep a watchful eye on stars and remove early if the pan juices reduce to the point of burning. To avoid any breakage, serve directly from the baking dish with a spatula.

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  • In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamy and smooth, about 1 minute. Add the sugar and beat on high speed until light and fluffy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. Add the egg, maple extract, and vanilla extract then beat on high until fully combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
  • Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
  • Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment (or a silicone baking mat, what I prefer!) to about 1/4″ thickness. Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1-2 hours and up to 1 day. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.


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