today's special : 
Candied Yams
Actually, if you're getting picky, they're actually sweet potatoes, since all roots labelled "yams" in the States are in fact not true yams. I like the red garnet yams, which seem sweeter to me, but you can use the golden-fleshed ones as well. This is a lower-fat version of a pretty traditional holiday standard -- feel free to up the butter to oil ratio if you want a richer sauce. If you want to minimize your last-minute prep, simply boil the yams the day before.

1. Wash the yams well.  Place them in a large pot and add water to cover.  Bring to a boil and cook until tender, approximately 30-40 minutes. Drain.
2. When the yams are cool enough to handle, peel. Slice into 3/4" thick round slices.
3. Arrange the yams in two large baking dishes (or however many smaller ones you need to accommodate it all). Pre-heat the oven to 375F.
4. Melt the butter in a saucepan, then add the brown sugar, oil and water. Stir well to dissolve the sugar in the liquid, and cook for several minutes until you get a smooth sauce.
5. Pour the sauce over the yams. Turn the yams carefully to get them well-coated. Note: Depending upon how large your yams are, or if you prefer a very, very sweet dish, you may find you need more sauce; if so, repeat step 4.
6. Toss the yams in the oven and cook for 45 minutes or so, until the yams are well-flavored.  Serve stacked on a big platter.

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check out more thanksgiving recipes:
spinach with raisins and pinenuts
jellied cranberry sauce
butternut squash and cashew soup 

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