You can't have Thanksgiving without candied yams. This recipe does not have marshmallows in it, but if you would like to include them, sprinkle marshmallows on top of the yams during the last 10 minutes of baking time.
INGREDIENTS | SERVES 6
- 4 fresh yams or sweet potatoes, peeled
- 1½ cups fresh-squeezed orange juice
- ½ cup brown rice syrup (available in the corn syrup area of the grocery store)
- pinch salt
- ½ teaspoon white pepper
- 4 tablespoons butter, cut in pieces
Preheat oven to 375°F.
Cut the yams into quarters and put them in one layer in an ungreased 9″ × 13″ baking dish. Set aside.
In a bowl combine the orange juice, brown rice syrup, salt, and pepper.
Pour the liquid mixture over the yams, and then scatter the butter pieces over them.
Bake, basting occasionally with the syrup, for 1½ hours, until yams are soft and candied to a golden sheen.
Marshmallow-Topped Sweet Potatoes
Yet another sweet potato dish is made by mixing together 3 cups mashed sweet potatoes, 2 ounces butter, 1 cup milk, 3 eggs, and 3 cups mini marshmallows. Bake this dish at 350ºF for 30 minutes or until the marshmallows brown.