Candied Yams
Submitted by: Mylita
Although I'm not a big fan of yams or "sweet potatoes" I tried this
recipe, and I love them this way. The original recipe called for oil but I left
it out and found out it wasn't needed. I did, however let them bake a little
longer than the recipe called for until the juices got syrupy. I plan to make it
for Thanksgiving. I think it will go over big. My family was impressed. It takes
a bit of preparation, but well worth it. The house smelled wonderful while they
were baking.
2 pounds garnet yams or sweet potatoes (about 4 medium yams)
3 (2-inch) strips orange zest, white, spongy pith removed
2 cinnamon sticks, broken in half
1/2 cup freshly squeezed orange juice
1/3 cup pure maple syrup
1 tablespoon freshly squeezed lemon juice
2 teaspoons peeled and finely chopped ginger root
1/2 teaspoon coarse sea salt
Preheat the oven to 375°F.
Peel and halve the yams crosswise. Cut each half lengthwise into 4
wedges. Place the yams in a baking dish that will hold them in a single
layer. Tuck the orange zest and cinnamon sticks among the
yams.
In a bowl, whisk together the orange juice, maple syrup, lemon juice, ginger,
and salt. Pour the mixture over the yams. Bake for 1 1/4 hours, basting
every 15 minutes, until the yams are tender and glazed and the pan juices are
syrupy. (Use a spatula to turn the potatoes now and then.) Remove the
orange zest and cinnamon sticks before serving.
Yield: 4 servings
Adapted from :The Modern Vegetarian Kitchen
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