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

Related recipes