MoFo 2013 - Day 26 - Y is for Yammy, Jammy Breakfast Sammy

I went very outside of my box for todays post. I am a huge fan of savory yam creations. I never put brown sugar and other sweet stuff in my yams because I feel they have a great sweetness all on their own. I am also not a huge fan of sweet stuff for breakfast. So today I bring you a sweet breakfast sandwich with caramelized yams! I am surprisingly happy with the results.

Yammy, Jammy Breakfast Sammy

Makes 2 Sammys

1 medium yam, peeled and sliced thin (about 1/4 inch)
1 tablespoon Earth Balance Butter Stick
1 tablespoon dark brown sugar
1/2 teaspoon cinnamon
2 teaspoons brandy
2 raisin bagels or English muffins, split
1 banana, sliced
3 tablespoons your favorite nut butter (I found a pecan one that was killah!)
3 tablespoons pear jam or fruit spread

In a small saucepan place yams with enough water to cover by 1 inch. Turn heat to medium and bring to a boil. Turn heat to low. Simmer until yams until they can be pierced easily with fork.

 Rinse and drain. In a 12 inch non-stick pan heat Earth Balance over medium heat until melted. Stir in brown sugar  and cinnamon and cook until sugar has dissolved. Add yam slices in single layer.

While yams are caramelizing, place bagel in toaster and toast until golden brown. Saute yams for about 2 minutes. Turn and saute for 2 more minutes. Add brandy and saute for another minute or so, until liquid dissolves. Add bananas and cook about 30 second per side making sure to get bananas covered in caramelized butter. Bananas will cook very quickly, so remove before they turn to mush.

On bottom half of bagel, spread 1 1/2 tablespoons of nut butter. On top half of bagel, spread 1 1/2 tablespoons of pear jam. Layer warm yams and bananas on bottom half. Top and eat immediately.

Let the sugar buzz commence!