"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Really Candied Yam Recipe

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This recipe for Really Candied Yam, by , is from Abundance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christie Thomas
Added: Wednesday, July 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
CANNED YAMS DO NOT WORK FOR THIS RECIPE.

Directions:
Directions:
Partially precook whole yams. Peel and cut into 2" cubes.

In oven, melt a cube of butter in a glass 9x13-inch baking dish. Mix in 1 lb of brown sugar. Add yams and spoon mixture over. Add some canned apricots and crushed pineapple and a small amount of each juice.

Heat this in the oven until the sauce is bubbling. Then, turn heat to the lowest possible temperature and cook slowly a long, long time. Turn the yams once in a while to keep coating them with sauce and checking for browning. The end result is very sticky, candied yams.

Personal Notes:
Personal Notes:
I sometimes put mine on the wood heater so I can watch it. I do this recipe a day or so before the event. The men go crazy for this one.

 

 

 

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