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Candied Yams

Recipe from Brenda Stallworth

Aside from the butter and sugar inside this dish, there are a number of nutritional benefits to eating Sweet potatoes. Sweet potatoes are rich in vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C and manganese. In addition, sweet potatoes are a good source of copper, dietary fiber, vitamin B6, potassium and iron. Orange-fleshed sweet potatoes may be one of nature's unsurpassed sources of beta-carotene. Several recent studies have shown the superior ability of sweet potatoes to raise our blood levels of vitamin A. During the holiday season we enjoy a yummy dish that's also good for us!!

Here's the recipe for my mothers famous "Candied Yams"

What You'll Need:

  1. 10-15 Sweet Potatoes
  2. 3 Sticks of Butter
  3. Nutmeg
  4. Pure Vanilla Extract
  5. 1 Bag of Sugar(you wont need the entire bag)

Preparation

Thoroughly wash skin of Sweet Potatoes

In a large pot boil sweet potatoes for 15 minutes on high heat

Remove potatoes from water and let cool for 3 minutes.

Peel skin from the potatoes and slice into half inch thick pieces.

In large pan slice 1/3 to 1/2 stick butter and cover bottom of pan. Next add 1 layer of Sweet potato slices. Sprinkle 1/2 teaspoon of nutmeg evenly over the layer of sweet potatoes.

Next sprinkle 1 teaspoon of vanilla extract over potatoes. Then add 2 to 3 cups of sugar evenly into pan.

Continue layering ingredients beginning with butter until all potatoes are used.

Cover pan and bake at 375 to 400 degrees for One hour and a half

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