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Baked Candied YamsSide Dishes
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Submitted by Tina Dubois's Recipe Box
on Saturday, December 01, 2007
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| Makes: | 6 - 10 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 45 minutes |
| Ready In: | 1 hour, 15 minutes |
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Yam or sweet potato, what in the world is it? Many people use these terms interchangeably both in conversation and in cooking, but they are really two different vegetables. Want to find out the difference, attend the Opelousas Yam Festival when yams are havested in the last week of October. The Yambilee Festival was born over a cup of coffee. The idea of a Yambilee was conceived by J.W. “Bill” Low, a native Texan who adopted Opelousas as his homeland. His suggestion was heartily endorsed by his friend, Felix Dazauche, a yam shipper and processor. This idea resulted in the creation of the annual festival, which is considered by many to be the outstanding festival, designed to honor a local industry. It is held during the last full week of October. |
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| Ingredients |
| 6 - 8 medium raw peeled sweet potatoes |
2 cups sugar |
| 2 sticks butter (1/2 pound) |
1/4 cup water |
| pecan halves or garnishment |
1 tbsp cinnamon (optional) |
| 1 tsp nutmeg (optional) |
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| | | Directions | | Peel potatoes and slice in 1/4 - 1/2 inch slices. Place neatly in a buttered 11x13 inch baking dish. In a medium size sauce pan mix the sugar, butter and water. Bring to a boil and medium boil for 4-5 minutes stirring constantly. Immediately pour this over potatoes in baking dish. Bake at 350 degrees for 45 minutes, basting with the juice every 15 minutes. For the last 15 minutes of baking put pecan halves on top for garnishment. |
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