We used MGC Chai Tea & Cashew Artisan Brittle but it would also be great with our Indian Curry & Pistachio or New Mexico Chili & Pumpkin Seed Artisan Brittles.
3 pounds garnet yams, peeled and cut into 1 inch pieces
1 Tbs. dark brown sugar
4 Tbs. butter
zest and juice of 1 small orange
½ tsp. cinnamon
½ tsp. salt
1/8 tsp. ground nutmeg
pinch of ground ginger
1/8 tsp. freshly ground black pepper
1 tsp. fresh thyme (chopped)
4 oz. Morning Glory Confections Chai Tea & Cashew Artisan Brittle broken into very small pieces (place brittle in a plastic bag and break it up by hitting it with a rolling pin)
5 oz. high quality marshmallows such as Little Flower Candy Co. (cut-up to the size of miniature marshmallows)
Preheat oven to 375°F. Arrange potatoes in 2 quart baking dish. Combine sugar, butter, orange zest and juice, cinnamon, salt, nutmeg, ginger, pepper and thyme in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes.
Optional step: roughly mash potatoes in the dish with a fork.
Top potatoes with brittle. Return to oven; bake until brittle begins to melt, about 2 minutes. Increase oven temperature to broil. Top casserole with marshmallows and broil until the marshmallows are toasted and begin to melt. Keep a close eye on the marshmallows as they can burn very quickly.
Serves 6-8
