Bear N Mom Recipes - Candied Yam
That traditional Easter potatoe that goes so well with hams and adds color to any meal. Yams in a can are ok, but nothing beats Candied Yams made the traditional way. Makes a nice company dish and can be served with meat, poultry or fish.
1 yam per person
1/2 cup brown sugar
1/4 cup magarine
1/2 cup miniature marshmallows (optional)
Peel yams and dice into large chunks
Place in boiling water and par boil for 10 minutes
Place potatoes in a casserole and put dabs of butter over potatoes
sprinkle with brown sugar
Place in oven for 350° oven for 20 minutes covered.
Sprinkle marshmallows and put back in oven for another 10 minutes uncovered. Serve immediately.
You can cook potatoes until soft and beat into a mashed effect and then follow rest of recipe.
On a Personal Note
Although I'm told that sweet potatoes and yams taste similar to pumpkin, I have never much liked either. I have tasted them and the taste isn't my problem. My problem is that my palette is not fond of mushy foods from these tasty additions to the Easter Menu to cooked carrots.
In our house, I was the only one who didn't like candied yams. My mother made it traditionally for Easter to go along with the Ham and whatever vegetable, usually green beans. There were three generations living in our household so the holiday meal was something of a to do. We all sat around the dining room table with serving dishes and the good dishes and silverware. My grandmother owned sterling silver so it was polished and used for these events along with the good china dishes which ended up in boxes in the basement. But that is another story for another hub.
My mother was not a fancy cook, she made everything basic. Perhaps that was her British background. I don't know. She never added marshmallows to her cooked yams. They were baked with brown sugar and butter and put on the table in a medium sized serving tureen that had a lid.
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