Forget the recipe on the can

Traditional candied yams are truly candy. Sugar, sugar, a stick of butter and more sugar. The yams are soaked in syrup straight from the can, there's no need to add more. Trust me, these are plenty sweet.

Candied Yams
Drain a large can of yams, place in shallow casserole.
Add a big or little can of pineapple tidbits (optional)
Add a cut up orange (optional)
Mix 2/3 cup orange juice or pineapple juice with 4 T butter, (warm on the stove until butter melts if desired or just put in casserole with yams.)
Sprinkle with cinnamon and freshly grated nutmeg.
Bake at 350 for about a half hour. Top with marshmallows and continue cooking until marshmallows puff and are slightly brown, about 10 minutes.

Roasted Brussels Sprouts

This is the easiest way to fix brussels sprouts. Though it is also worth it to cook them on top of the stove in a mixture of olive oil and butter. Cut in half and start with the cut side down, flip them when brown and continue until that side browns. Before you take them out of the pan grate some fresh parmesan on top. The parmesan gets slightly crispy. yum.

They tend to pop when they cook so it's a challenge to keep them organized in the pan and you can only do as many as fit in your largest stovetop pan. When you roast them they are no fuss. So this is my go-to way to fix them...

Roasted Brussels Sprouts
1 1/2 pounds brussels sprouts
3 T olive oil
3/4 t kosher salt
1/2 t freshly ground black pepper

Preheat oven to 400 degrees F.

Place trimmed brussels sprouts, olive oil, salt and pepper in a large resealable bag. Shake to coat. Pour onto a baking sheet and place on center rack in the oven.

Roast for 30-45 minutes, shaking pan occassionally. Reduce heat if necessary to prevent burning. Brussel sprouts will get very dark, that's ok. Serve immediately (or straight out of the fridge the next day.)