CANDIED YAMS (you can freeze and serve later)

Jewel Hall Recipe

By Jewel Hall 0124

20 Min
1 Hr

I am a country girl and grew up on the farm. We grew a lot of what we ate. I just read that fuel and groceries are going up in price. So, I'm glad to have a lot of canned goodies and a freezer full of food. Something I learned as a child...Children today sure need to learn survival off the land!!Anyway, Candied Yams were a favorite for me as a child and I love them today. I loved candied yams, purple hull peas, fried okra and cornbread. Am I country or what? Enjoy.....


4 medium
sweet potatoes, not canned
1 c
white sugar
1 Tbsp
1 tsp
ascorbic acid (vitamin c)mixture with a dash of salt

Directions Step-By-Step

Peel 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.
If 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.
TO 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.

About this Recipe

Course/Dish: Vegetables, Potatoes
Other Tag: Quick & Easy

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Beverly Lowery skilletwonder
Oct 19, 2010
We make Draperies, and Top Treatments for Interior Decorators and Casinos on the Gulf Coast from Panama City to Texas on our Custom sewing side. We also have an Apartment Sewing Room that manufacture draperies for Apartments-hotels,etc. I also bid schools, apartments, new complexes etc for blinds and verticals. We are just a small company but have been in business for over 35 years. We were really worried about the oil spill because our business on the gulf coast stopped. We survived and our business is picking back up..
Jewel Hall 0124
Oct 19, 2010
Bev, I planted the Cabbage seed, just a few in pack, in a flower pot. They did come up ok and I did thin them out. What kind of work do you do? JJ
Beverly Lowery skilletwonder
Oct 19, 2010
They will be ok to eat-just they really give up their juice when frozen. You buy the plants for the lettuce. I get mine at our feed store. Oh and it is so dry here too. I am watering every afternoon. My garden looks good right now but those wet drops from heaven would be so much better.. Never planted Cabbage seeds, just the plants, I bet they will have to be thinned out alot. I did plant collard seeds one time and they came up really thick. Just decided to stay with plants. I am 59 years old and work everyday so I do not have all the time I would love to spend working my garden and cooking. My weekends are always full with this though. I try to make a new cake recipe each week end and other foodie recipes from this site. Write you later
Jewel Hall 0124
Oct 19, 2010
Beverly, what about just eating the frozen Muscadines? My friend has me some frozen but I haven't picked them up yet. I don't remember seeing Red Top Lettuce plants, do you just plant the seed? I planted Cabbage seed this year and they are growing and looking great. Never heard of them before either. Of course, here in north AL still having to water my garden, no rain in so long. I'm glad the garden is close enough that I can water it. ...Jewel
Beverly Lowery skilletwonder
Oct 19, 2010
Hello all--Red top Lettuce needs to be grown in the eary spring and late fall. It is actually red top and is a sweet tasting lettuce, it does not head but pick in a bunch--love it in salads. Patsy the muscadines will be fine frozen. I have about 6 gallons in my freezer now. You can take out and thaw and make jelly or as for me I make wine!!!!!! Will talk later..