Lois williams' candied yams
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Yams; washed | |
| ½ | teaspoon | Cinnamon |
| 4 | tablespoons | Butter |
| 3 | tablespoons | Brown Sugar |
| 1 | tablespoon | Lemon Or Orange Juice |
| 1 | can | (12 Oz) Pineapple Chunks In Juice, drain, reserve juice |
| Cornstarch; to thicken | ||
Directions
Boil yams in large pot with water to cover; cook until barely tender--do not overcook. Remove and drain; cool. When cool enought to handle, peel and cut into chunks. Place in oven-proof casserole dish. In medium saucepan, place cinnamon, butter, brown sugar, lemon juice, pineapple with reserved juice. Cook, over medium heat, until simmering. Add 2 teaspoons cornstarch mixed with 2 teaspoons water; stir rapidly and allow to thicken. Pour liquid over yams, and sprinkle with more cinnamon if desired Bake at 325° for 30 minutes, stirring once during cooking.
Makes 8 servings.
"Soulfood", Palm Beach Post, 10/17/97 billspa@...
Recipe by: Lois Williams
Posted to MC-Recipe Digest V1 #848 by Bill Spalding <billspa@...> on Oct 16, 1997