These aren’t your old-shul candied yams. They’re a new hybrid designed by organic yam farmers and Hasidic tailors. Pilgrim meets pogrom. The bottoms and tops are roasted yams, and the middle is candied yams. And while most of my celebrations don't require men to don yarmulkes, for this once-in-a-lifetime confluence of holidays, I have asked that my yams wear them—at least while my guests arrive. Since these candied yamulkes are bite-sized, they make a truly amusing bouche. They're also kosher, vegan and gluten-free in case a rabbi or persnickety pilgrim should happen to land. This isn't a recipe per se like my Thanksgivukkah Miracle-of-Light Green Beans, but I've distilled it down to the 10 essentials.
The 10 Commandments of Yamulkes
(I hope you’re reading this on a tablet.)
1. Thou shalt choose the narrowest yams. Make sure to find ends that most resemble yarmulkes (at two yamulke caps per potato, it requires many potatoes if you’re amusing a lot of people.)
2. Thou shalt cut off the ends for the yamulkes, leaving skins on (this isn't a bris).
3. Thou shalt peel the rest of the potatoes.
4. Thou shalt slice two yam discs per potato for the bottoms.
5. Thou shalt roast them in a 400º oven using coconut or olive oil.
6. Thou shalt boil, steam or roast the rest of the potatoes for the candied yams (if roasting, make sure they stay pliable for mashing).
7. Thou shalt make candied yams according to your liking with dates, nuts, coconut oil or butter, brown sugar, maple syrup or desired sweetener (but no Splenda—feh!).
8. Thou shalt take out discs from oven when brown and caramelized.
9. Thou shalt drain potatoes and mash with said ingredients.
10. Thou shalt assemble yamulkes and let the festivities begin.
Hats off to you, and happy Thanksgivukkah!