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| Candied Yams |
de rigueur for the holidays.
I prefer to use the red “yams� instead of the lighter colored sweet potatoes
for this dish. The red yams have more flavor and are simply prettier.
Method
Bake or boil the yams until just fork tender, do not overcook. When cool enough
to handle, peel and place yams in an ovenproof casserole, halving or quartering as
required and desired.
For every 3 yams, scatter over the top 2 tablespoons unsalted butter, 1/2 cup corn
syrup [“lite� or dark], 2 tablespoons lemon juice and 1/4 cup brown sugar.
Heat oven to 300°
Bake until hot and “candied�.
This dish can be prepared several hours ahead without baking. Bake off when
ready.
I prefer to use the red “yams� instead of the lighter colored sweet potatoes
for this dish. The red yams have more flavor and are simply prettier.
Method
Bake or boil the yams until just fork tender, do not overcook. When cool enough
to handle, peel and place yams in an ovenproof casserole, halving or quartering as
required and desired.
For every 3 yams, scatter over the top 2 tablespoons unsalted butter, 1/2 cup corn
syrup [“lite� or dark], 2 tablespoons lemon juice and 1/4 cup brown sugar.
Heat oven to 300°
Bake until hot and “candied�.
This dish can be prepared several hours ahead without baking. Bake off when
ready.
