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Odessa's
Candied Yams
from Vegetarian
Resource Center - Boston, USA
Serves 8 to 10; Cooking time: 25 minutes
In Africa there are fifty-nine varieties of yellowy white-fleshed
yams, but only five of them are eaten.
There is no similarity between the yams found in Africa and what
we call yams outside Africa, because the yams here are really sweet
potatoes.
Candying the potatoes is one way to eat them.
They can also be baked, fried, or eaten raw.
- 6 medium yams
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 cup water
- 1 cup sugar
- 8 tablespoons margarine, salted or unsalted
- 2 teaspoons vanilla extract
1. Peel the yams and slice them lengthwise.
2. Place the yams in a large pot, cover with water, and bring
to a boil.
3. Drain half the water and place the yams and remaining water
in a large skillet or pan.
4. Sprinkle with half the nutmeg, cinnamon, and sugar.
5. Bring to a boil and cook for approximately 3 minutes.
6. Add the remaining nutmeg, cinnamon, sugar, and the vanilla
extract.
7. Spoon the mixture over all the yams and allow to simmer slowly
for 15 minutes until the yams have absorbed all the syrup.
8. Remove from the heat until ready to serve.
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