Ingredients: |
Ingredients: 3 pounds of raw sweet potatoes or yams, about 4 medium, cooked
1 teaspoon of kosher salt, or to taste
1/3 cup of water
1/2 cup of granulated sugar
1/2 cup of light brown sugar
1/4 teaspoon each of ground cinnamon and freshly grated nutmeg
1/8 teaspoon of ground ginger
1/2 cup (1 stick) butter
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Directions: |
Directions:1. Preheat oven to 350 degrees. Butter a 1 ½ cup or 8 by 8 inch baking dish; set aside.
2. Peel and slice or cut cooked sweet potatoes into chunks and layer into prepared dish, seasoning with salt in between layers.
3. Place water and sugars into a saucepan and bring to a boil, stirring regularly, for about 3 minutes, or until sugars are well dissolved.
4. Add spices, and butter; stir until butter is completely melted.
5. Pour mixture over the sweet potatoes and gently toss to coat all of the pieces. Taste and adjust for seasonings.
6. Bake uncovered at 350 degrees for about 35 minutes or until fork tender, basting several times using a spoon or a bulb baster, to avoid breaking up the sweet potatoes. Remove and baste again before serving.
NOTES:
Bake sweet potatoes at 400 degrees for about 45-50 minutes, or just until fork tender. If preferred you may boil sweet potatoes whole and unpeeled until tender, about 10 minutes. Actual times will depend on size. You want them tender but not mushy. Set aside until cool enough to handle for peeling and slicing. May be prepared in advance. I prefer to use a light brown sugar but if you like a heavier molasses flavor, use dark. I also use unsalted butter. If you use salted butter, take care with additional salt, adjusting as needed to taste. Double in a 9 x 13 inch baking dish for the holidays.
Slow Cooker: Peel and carefully slice raw sweet potatoes, add to slow cooker. Prepare syrup as above and pour over sweet potatoes. Toss, cover and cook on low for 6 to 8 hours, checking first at 4 hours, or until tender, gently tossing several times.
Stovetop: Peel and carefully slice raw sweet potatoes and place into a large skillet. Prepare syrup as above and pour over sweet potatoes. Toss, cover and cook over a very low heat for about 1 hour or until tender, gently stirring several times. |
This recipe for Candied Yams is from