Candied Yams

7 Dec

This is a family recipe I grew up having at Thanksgiving or Christmas, and sometimes both.  The medallions of sweet potatoes turn out sweet and a little chewy on the edges, hence the reference to candy.  The recipe name is a misnomer, because sweet potatoes are always used (yes, yams and sweet potatoes are two different things), but who cares what it’s called if it’s good, right?

Candied Yams

6 medium sweet potatoes
1/2 cup brown sugar
1/2 cup butter, melted
1/4 cup orange juice, from concentrate
chopped pecans, optional

1. Preheat oven to 400 degrees F.*  Place whole sweet potatoes directly on oven rack and roast until cooked in the center.  Set them aside to cool.  When potatoes are cool enough to handle, slice them into about 1/2 inch rounds and place on a sheet pan or large baking dish in a single layer.

2. Combine butter, brown sugar, and orange juice and pour over potatoes.  Top with pecans, if desired.

3. Reduce on to 250 degrees F.  Bake potatoes for 1 1/2 – 2 hours until the sauce has caramelized, and the potatoes are beginning to crack around the edges.

——–

After completing step 2, potatoes can be refrigerated for 1 or 2 days before baking.

*If you prefer, sweet potatoes can be boiled with skins on until cooked through instead.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: