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First off for today is the “candied yams.†Whether you like sweet potatoes or yams, everybody expects this sort of dish on the Thanksgiving table. Though they are frequently confused with every other, sweet potatoes and yams are in fact quite distinctive species. Nutritionally, they're quite different, but are both excellent, with low glycemic indexes (which means they won’t spike your fat retention), and rich compositions of nutrients. For this recipe, it is possible to use either. I personally prefer the flavor of yams. Usually when this sort of dish is served on Thanksgiving, it’s been loaded down with brown sugar and butter. I’ve eschewed all of that, and come up with a recipe that gets its sweetness primarily from real maple syrup, which has a significantly lower glycemic index than white or brown sugar, and will both taste much better and be less harmful to your body than artificial sweeteners (check what Vinnie has to say about artificial sweeteners elsewhere on this site). Most stores will sell Grade A, which is terrific. In the event you can locate Grade B, however, this is preferable, as its glycemic index is even lower.
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