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:
- 10-15 Sweet Potatoes
- 3 Sticks of Butter
- Nutmeg
- Pure Vanilla Extract
- 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
FOX19-WXIX
