Directions: |
Directions:Wash the yams thoroughly to remove any residue and then peel off the skin with a peeler or knife. Slice each yam on the bias. This method is good for appearance. Cut the thicker center pieces into halves which will increase the candying process. Place the yams in a cast-iron skillet and pour in the water. Sprinkle on the spices: cinnamon, nutmeg, and the vanilla. Add the butter. Sprinkle in the sugar, taking care to distribute it over the yams as evenly as possible. Cover with a lid and cook a on medium-high heat for 15-20 minutes. After the yams begin to soften, stir lightly to help in the candying process. Remove cover to allow the water to dissipate, but not completely. Serve while still hot.
Yams and sweet potatoes are tubular vegetables that is said to have been transported to the Americas from Africa during the early period of slavery. The two potatoes are often confused in name in that yams are referred to as sweet potatoes and are used to make sweet potato pies. The differences between the two potatoes are that the flesh of the yam is orange and the flesh the sweet potato is yellow.
When making candied yams, you can alter the dish by combining yams with sweet potatoes on a two to one ratio. Add the other ingredients and follow the instruction as stated above. Interesting enough is that you can grow your own potatoes right here in the Valley. I usually place my seedlings next to a sprinkler so as to provide a convenient watering system. Don’t forget to rotate your crops. |
This recipe for My Backyard Candied Yams is from