Candied Yams

This is our traditional Thanksgiving yam recipe.  We got it from Grandma Stratford.  Grandma Stratford is my sister's mother-in-law, so I'm not really even related, but we still called her Grandma Stratford.  She is a marvelous cook.  My parents would make this every year and bring it to our Thanksgiving feast.  When I eat it, I think of them.

Candied Yams

4-6 Yams or Sweet Potatoes

1 1/2 cups brown sugar

6 Tablespoons butter

2 Tablespoons water

Cook the yams still in their skins in boiling water on the stove or wrap them in foil and bake them in the oven.  Check often with a fork and take out each potato when it is fork tender. It will take any where from 1/2 hour-1 hour, or even longer, depending on the size.  Let  cool a bit. Peel the yams when they are cool enough to touch. Then slice the yams into a 9x13 pan or large casserole.  In a saucepan, over medium heat, stir together the butter, sugar and water.  Stir until the butter is melted and all is combined.  Continue cooking until the mixture comes to a full boil.  Boil for about a minute.  Pour over the yams, coating all.  Bake at 350 for about 30 minutes. You can make them the day ahead and then just microwave them before serving on Thanksgiving day.  You can serve them in that pan, or transfer to a nice serving bowl.  Be sure you pour the candy mixture over all.