Candied Yams with Vixen Irish Style Red Ale

Recipe and photos by Kaitlin Hill 

This Thanksgiving classic gets a delicious update with the addition of Old Bust Head Vixen Irish Style Red Ale. The addition of beer to the brown sugar sauce adds hints of caramel and roasted malts that pair beautifully with the warming spices and tender sweet potatoes. If you choose, sprinkle the finished dish with tart dried cranberries and chopped pecans for added tartness and texture. Pomegranate seeds would work, too! Whip this delicious side dish up for your holiday feast, and your family and friends will thank you!

Ingredients:

3 – 4 pounds of sweet potatoes, washed, peeled, and cut into 1 ½ inch pieces  8 tablespoons of unsalted butter
¾ cup of dark brown sugar
¼ cup of Old Bust Head Vixen Irish Style Red Ale 
½ teaspoon of salt 
¾ teaspoon of cinnamon  ½ teaspoon of ground ginger 
¼ teaspoon of ground cloves 
Chopped pecans (optional) 
Dried cranberries (optional)

Directions:

Measure out all ingredients and preheat the oven to 400°F.  Use one tablespoon of the unsalted butter to grease a 10x10-inch (or similar) baking dish.

Add the peeled and chopped sweet potatoes to a large pot and cover with water. Place on the stove set over high heat and bring to a boil. Add a pinch of salt. Cook the potatoes for 8 – 10 minutes until fork tender.

While the potatoes are boiling, make the sauce. Place a small saucepan over medium-high heat and add the butter and brown sugar. Cook while stirring until the butter is melted. Add the beer, salt, and spices. Bring to a boil and cook for 1-2 minutes until the sugar is completely dissolved.

When the potatoes are tender, drain them and add to the prepared baking dish.

Pour the brown sugar sauce over the potatoes, and place in the preheated oven.

Bake for 35 – 40 minutes until browned and bubbly.

Remove from the oven, top with pecans and cranberries, and serve warm.