Updated 05/09/2012 02:06 PM
Recipe: Candied Yams
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8-10 as a side
4 large yams
6 Tbs unsalted butter
1 cup light brown sugar
1/2 cup honey
juice of 1/2 orange (see hints below)
juice of 1/2 lime (see hints below)
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp vanilla
You'll need to give yourself about a 45-minute head start for this and bake 4 large yams in a preheated 375 degree oven.
Prick the outsides of the yams with a fork before placing them into the oven and use your judgment.......they'll take about 45 minutes....you want them to not quite be cooked through and still somewhat firm to the touch at this point.
Let those cool down so that they're cool enough to handle so that you can peel them and cut them crosswise into 1/2-3/4 inch thick circles and, while that's happening, use a pot on the stovetop to combine 6 Tbs unsalted butter with 1 cup light brown sugar, 1/2 cup honey, the juice of 1/2 orange and the juice of 1/2 lime......add 1/2 tsp ground cinnamon and 1/2 tsp ground ginger and 1 tsp vanilla....and heat that up just enough to combine everything and turn the heat off.
The yams are going to seem a little undercooked in the center after you peel and slice them but that's okay because they're going to cook another 30-40 minutes in the oven.
Layer the sliced yams into a 9 x 13-inch baking dish and then pour the honey and brown sugar mixture over the top of that......tightly seal it with aluminum foil and place it back into the 375 degree oven.
Let those bake like that, with the aluminum foil on top, for 15-20 minutes and then take the foil off and bake them for another 15-20 minutes until they're nice and bubbly.
I have actually cut the amounts of citrus juice in half for this recipe (I originally use one whole orange and one whole lime) because the end results seemed too loose.
You can also reduce the brown sugar-honey and citrus mixture on the stovetop for 5-8 minutes to help give the final product a thicker consistency.