Candied Pistachio Yams and Tasso


Yield: 6-8 adult portions

5 large sweet potatoes
8oz Tasso
1 and 1/2 cup peeled pistachios
1 small purple onion
2 and 1/2 cup melted butter
2 cup brown sugar
2 cup white sugar
2 tsp cinnamon
1 tsp nutmeg
2 tsp blackening spice
1 can cool whip
1 tsp cayenne pepper


Peel sweet potatoes and slice in 1/4" rings. Put in a pot and add water just covering. Bring to a boil and boil for 15 min. You want them tender but not soft. Drain and set aside.
In a large skillet put 1 tbl butter, Tasso (sliced in thin strips), purple onions diced small 1/4" cut, 1 cup pistachios and blackening spice and Sauté.
In a separate pot put the rest of your butter, brown sugar, white sugar, cinnamon and nutmeg. Heat till incorporated but do not boil.
Take the boiled sweet potatoes and dip them in the sugar glaze and place them on a cookie sheet and bake for 15 min at 400 degrees.
The left over glaze add to the nuts and Tasso and heat as it incorporates.
Place 4-5 sweet potatoes on a plate and spoon two tbl of meat, nuts and onions on top, along with one tbl of glaze. 1 spray of cool whip with a dash of cayenne pepper. With left over pistachios beak up as small as possible in a food processor and dust across the top of the dish. Merry Christmas