Honey-glazed Dessert Yams w/Whisky Cranberries

NOTE: The first time I made this it seemed like there was too much butter-created a pure butter soup that left it too rich. Probably want to reduce from 12 Tbsp suggested.

Peel and slice your 3 yams into ½ inch pieces, and then place in a well buttered casserole dish. Season with some kosher salt.

In a bowl combine 12 Tbsp of butter along with ½ a cup of brown sugar, ½ a cup of raw sugar, 1 Tbsp of cinnamon, and 1-2 tsp freshly grated nutmeg. Stir to combine and then add to casserole dish on top of yams.

Cover and place in a 375°F oven for 30 minutes. Remove from the oven, give them a good mix and then return to the oven, uncovered, for 15-20 minutes.

White the yams are cooking, add 1-2 cups of boiling whiskey to 1 cup of craisins and let soak.

Remove yams from the oven and give them a good stir. Plate them on a serving platter and top with dollops of ricotta cheese, ½ cup of toasted pecans, some whiskey-soaked Craisins, and a drizzle of honey.

Serve and enjoy!