Recipe of the Week


Prep Time: 2½ Hours
Yields:6–8 Servings

I remember first tasting this recipe at a soul restaurant on Airline Highway in North Baton Rouge called “The Table is Bread.” Especially interesting was Miss C’s unique preparation of these candied yams using only four ingredients.

6 large yams, peeled and sliced ¼-inch diagonal
3½ cups sugar, divided
¼ pound butter
¼ cup pure vanilla extract
pinch cinnamon (optional)
pinch nutmeg (optional)

Yams should be sliced about the same size so they cook uniformly. Place yams in a large Dutch oven, add 1½ cups of sugar and cover with cold water by ¼ inch. Over medium-high heat, bring yams to a boil and cook 5–7 minutes, do not overcook. In a colander, drain yams and return to pot. Add butter, remaining sugar and vanilla. Place pot over medium-high heat, allowing the butter, vanilla and sugar to melt. Reduce heat to a simmer and cook until yams are candied and tender, approximately 10 minutes. If desired, you may add a pinch of cinnamon and nutmeg. Remove from heat and allow yams to remain in hot syrup a minimum of 2 hours prior to serving. When ready to serve, return pot to the stove and reheat then place in a decorative serving dish.

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