Sunday, November 13, 2011

Candied Yams

This is my personal favorite part of Thanksgiving and an essential in the Hinton household for this holiday. The original recipe came from Grandpa and Grandma Gabe and Aunt Pam. I got it from my Mom's super helpful cookbook, "Kitchen Fun with Kay." My mouth is watering right now just thinking about these yams. A dessert disguised as a veggie . . . awesome.

1 1/2 cups brown sugar
(1/3 cup) -- 3/4 stick butter
2 T water
Boil about 3 minutes in a saucepan, until the sugars are fully dissolved. Be sure not to boil it too long or it will harden and create a crust over the yams. The ideal is to keep it saucy.

6 medium yams, steamed until soft. Slice in pan. Pour sauce over. Bake 350 for about 1/2 hour. So yummy!

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