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Louisiana Candied YamsSide Dishes
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Submitted by Helen Broussard for Howard Menard
Cow Island, LA
on Tuesday, October 11, 2005
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| Makes: | 6 servings |
| Prep Time: | 25 minutes |
| Cook Time: | 45 minutes |
| Ready In: | 1 hour, 10 minutes |
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There are two varieties of sweet potatoes; the pale yellow with a dry flesh and the dark orange with a moist flesh. The dark orange variety is plumper in shape and somewhat sweeter than the yellow variety. What are frequently called yams, especially in the Southern U.S., are in fact sweet potatoes. The two are not related, even though they look similar and are used in pretty much the same way. |
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| Ingredients |
| 6 medium yams, parboiled in skins |
1 cup white sugar |
| 1/2 cup brown sugar |
1/2 cup water |
| 1/2 stick butter |
1/4 cup pecans, minced |
| dash of cinnamon |
orange or lemon peel (optional per editor) |
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| | | Directions | | Boil yams until almost tender when pricked with a fork. Let yams cool, peel and place in a baking dish. Blend all other ingredients and cook over low heat until slightly thickened. Pour over yams and bake approximately 30 minutes at 350 degrees. |
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