CANDIED YAMS (you can freeze and serve later)
Featured Pinch Tips Video
- 4 medium
- sweet potatoes, not canned
- 1 c
- white sugar
- 1 Tbsp
- 1 tsp
- ascorbic acid (vitamin c)mixture with a dash of salt
CANDIED YAMS TO COOK NOW OR FREEZE FOR LATER
1Peel yams; cut into 1/2 inch slices (may want to split again if width across is more than 3 inches.(Each individual slice should not be over 1 & 1/2 inches wide and not over 1/2 inch thick). Wash and drain slices.
2If freezing: Blanche in boiling water 3 minutes, drain and cool quickly by dipping in ice water, draining real well. For slices from 4 medium sweet potatoes, MIX the cup of sugar, 1 Tbsp flour, the tsp of ascorbic acid, and the dash of salt. Mix with potato slices. Package in freezer bags, seal and freeze. TO COOK: Remove from freezer bag and place in baking dish. Sprinkle with 1 tsp cinnamon and 1 Tablespoon Lemon Juice. Dot with 4 Tablespoons of Butter and pour 1/4 cup water over mixture. Bake in pre heated oven on 375 - 400 Degrees F. about an hour or until potatoes are tender and syrup is thick.
3TO COOK IMMEDIATELY ON TOP OF STOVE:No need to blanch and drain. Just melt butter on med high stove eye, add potato slices, cover and steam until tender on med low heat. Remove lid, add sugar and other ingredients, cook until tender and syrup is thick. Be careful not to let potato slices stick or juice to cook down too low. Manipulate eye temperature to prevent this from happening. Can also cook in oven with above instructions.