I'm having a Thanksgiving feast with Afrono Quilters next Monday.... I heard my girlfriend say she would make hot-water cornbread..... WOW! I volunteered candied yams!
Preheat oven to 350 degrees F.
2 pounds yams, peeled and sliced 1/4 inch thick + about 1 1/2 cups water.
Boil yams until slightly underdone, to avoid breaking. Strain, cool and set aside.
In a large container whisk together orange juice, corn syrup, cinnamon, nutmeg, vanilla and zest
1 teaspoon vanilla extract
4 tablespoons unsalted butter softened
1/2 cup orange juice
1/2 cup granulated sugar, more to taste
1/2 cup light brown sugar, more to taste
1/2 teaspoonground cinnamon
1/2 teaspoonground allspice
1 cup raisins (optional)
2 cups pineapple chunks (optional)
1 pkg marshamallows
1. Place the yams in a 12- by 12-inch baking pan. Mix the butter, both sugars, cinnamon, and allspice in a small bowl until blended. Sprinkle this mixture over the sweet potatoes (yams) Cover the baking pan tightly and bake for 25 minutes.
2. Sprinkle the raisins and pineapple chunks over the yams and baste them with the juices in the pan. Cover the yams and continue baking until very tender and the juices are bubbling, about 15-20 minutes. Serve hot from the pan.
Total Fat 8g12%
Saturated Fat 5g7% Unsaturated Fat 1g
Cholesterol 20mg7% Sodium 79mg3%
Total Carbohydrate 81g27% Dietary Fiber 11g43%
Sugars 11g Protein 4g
Vitamin A 13% Vitamin C 117% Calcium 7% Iron 8%
Potassium 59% Vitamin E 3%