I have made a giant Kahlua turkey with great success- though not this year....

Last year a friend made the BEST candied yams with Tahitian rum and vanilla he bought in Bora Bora.
I don't believe they are available in the US...if you know a source for the rum and vanilla, well,.. holla!

I tried Cap'n Morgans as the recommended substitute, and it came out all a bit waxy and flat tasting- not worth it.

Anyhow, if you can get ahold of the right stuff, these are the most heavenly EV-AR! I cried when they were gone.
(and I think what is called yams is really sweet potatoes)

Happy Eats!

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KENT'S CANDIED YAMS PAPEETE (Pah-pee-yeh-tay)

• 2 lbs Yams (Garnets are more orange, look better than Beauregards)
• 2 tbsp butter
• 1/4 cup brown sugar
• dash cinnamon
• 1 tsp Tahitian vanilla extract
• 1 tbsp Tahitian rum

Oven 350°F

Wash yams, peel & cut into 1/2 inch thick pieces
Add yams to boiling water, cook till fork goes through easily
(Don't overcook till soft & mushy, will taste waterlogged)
Drain Yams, layer in baking dish
Sprinkle with brown sugar
Grate cinnamon over top
Sprinkle with vanilla & rum
Cut butter into thin slices and lay over top
Repeat layers as needed
Pop into oven for 30-45 minutes