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Candied Yams

Golden Yams

The word "yam" comes from the African word "nyami" which refers to a starchy white edible root in West Africa. This is the true yam, not related to the sweet potato, as it is from a different plant species. This dish is made with dark sweet potatoes grown on a tropical American vine. They are typically sold as yams. They have a darker skin with deep orange flesh and a moist texture. The pale sweet potato has a pink-yellow flesh and may be used in this dish, however, you will find them to be drier. Betacarotene gives sweet potatoes their color and is best absorbed by the body when consumed with some fat.

    3 pounds fresh yams/sweet potatoes
    cup apple juice concentrate
    ⅓ cup dark brown sugar
    3 tablespoons butter
    3 tablespoons orange juice, from concentrate
    teaspoon salt
    teaspoon ground cinnamon
    teaspoon ground nutmeg
    teaspoon powdered ginger
    Flaked coconut


1.  Peel yams/sweet potatoes and cut into -inch rounds. Boil
     in salted water for 30 minutes. Drain in a colander, then place
     in a 3-quart casserole.

2.  In a 2-quart saucepan, boil the apple juice, brown sugar,
     butter, orange juice, salt, cinnamon, nutmeg and ginger
     until syrupy.

3.  Pour sauce over yams. Bake in a preheated 350
oven for 
     30 minutes. Top with the marshmallows and coconut.

4.  Return to oven and bake until marshmallows are melted and
     coconut is slightly toasted. Watch carefully as the high sugar
     content of the marshmallows causes them to burn easily.

     Hint: When you are in a hurry, a can of spiced yams may be     
     topped with marshmallows and coconut, heated and served.

     Makes 8 servings





Sweet Potatoes


Seasoned with Love
Online Cookbook


 Seasoned with Love- A copyright recipe

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