Pineapple-Honey Glazed Sweet Potatoes

Select sweet potatoes that are uniform in size for even cooking. Wash.

In a Dutch oven, cover sweet potatoes with cold water. Bring to boil. Reduce heat; simmer until just tender yet firm, about 20 minutes.

Drain; refrigerate to cool slightly. Sweet potatoes can be boiled and refrigerated 1 to 2 days in advance.

In same Dutch oven, combine honey, pineapple juice, white and brown sugar, butter, zest, cardamom and ginger. Cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Reduce to simmer and simmer until reduced slightly, about 15 minutes.

Peel yams; cut into thick slices. Add sweet potatoes to glaze; using a rubber spatula, toss carefully to completely coat with glaze.

Cook, uncovered, over low heat until yams are glazed, about 25 minutes.