Caribbean Candied Yams

YAMS

PROCEDURE: Remove cooked yam skins. Mix yams, rum, butter, coconut, vanilla extract, brown sugar, granulated sugar, milk and eggs in a large bowl. Spoon into a slightly buttered 9” x 12” baking dish/pan. Spread topping (recipe below) evenly across the yam mixture. Bake at 350º for 45 minutes to an hour or until golden brown.

TOPPING

Artichoke Balls

PROCEDURE: Place artichoke hearts in a large mixing bowl and mash thoroughly. Add rum, breadcrumbs, eggs, olive oil, lemon juice and garlic; mix well. Cover and refrigerate overnight. Pour Parmesan cheese in a shallow dish. Form artichoke mixture into balls, and then roll in Parmesan cheese. If desired hot, preheat oven to 400º and place balls on a baking sheet. Cook until light brown. May also be served cold and can be made in advance and frozen. Makes about 3 dozen.

CAKE

PROCEDURE: Preheat oven to 325º. Grease and flour a Bundt or 9”x 13” baking pan. Mix all ingredients. Bake for 1 hour. Cool. Invert on plate. Repeatedly prick top with skewer to prepare cake for glazing.

GLAZE

PROCEDURE: While cake is baking, melt butter in a saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in Don Q Gold Rum. Drizzle glaze evenly on top and sides of cake. Allow cake to absorb glaze. Repeat until the entire glaze is used.

PUDDING

PROCEDURE: Slice French bread into 1/2” disks and let dry out overnight in a 9”x13” baking pan. Preheat oven to 350º. Whisk eggs with in a large mixing bowl. Add 1 cup of white sugar, brown sugar, milk, vanilla, cinnamon, stick of melted butter and 1/2 cup of Don Q Gold Rum. Pour mixture over bread disks in pan and mash down bread until mixture is completely soaked up by bread. Place 1/2” butter patties randomly over pudding. Sprinkle white sugar across the top and bake for 1 to 1 1/2 hours or until the pudding rises high and turns a golden brown. It will fall shortly after removing from the oven. Serve with Don Q Rum sauce while still hot. Can be refrigerated afterwards and easily reheated or served cold with hot rum sauce.

SAUCE

PROCEDURE: Melt sticks of butter with sugar and spices in a saucepan and stir in milk or cream once sugar is melted. Cook until bubbly, then add Don Q Gold Rum or Don Q Añejo Rum and cook on medium for 1 minute. Serve warm over bread pudding servings.