Urban Pulse Direct Issue Fall Oct,Dec. 2015 | Page 6

A Holiday table without candied yams is not a Holiday
table. Here’s a can’t miss recipe for some slap-ya mama
candied yams.

Southern Candied Yams
(Sweet Potatoes)
©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 35 min |

Yield: About 4 to 6 servings

Ingredients
3 pounds of raw sweet potatoes, about 4 medium, cooked
1 teaspoon of kosher salt, or to taste
1/3 cup of water
1/2 cup granulated sugar
1/2 cup of light brown sugar
1/4 teaspoon each of ground cinnamon and freshly grated nutmeg
1/8 teaspoon of ground ginger
1/4 teaspoon of freshly cracked black pepper, optional
1/2 cup (1 stick) of unsalted butter
Instructions
Preheat oven to 350 degrees F. Butter a 1-1/2 quart or 8 x 8 inch baking dish; set
aside. Peel and slice or cut cooked sweet potatoes into chunks and layer into
prepared dish, seasoning with salt in between layers.

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Place water and sugars into a saucepan and bring to a boil, stirring regularly,
for about 3 minutes, or until sugars are well dissolved. Add the spices, pepper
and butter; stir in until butter is completely melted. Pour mixture over the
sweet potatoes and gently toss to coat all of the pieces; taste and adjust for
seasonings.
Bake, uncovered, at 350 degrees F for about 35 minutes or until fork tender,
basting several times using a spoon or a bulb baster, to avoid breaking up the
sweet potatoes. Remove and baste again before serving.
Cook’s Notes: Boil sweet potatoes whole and unpeeled until tender, about 10
minutes, or may also bake at 400 degrees F for about 45-50 minutes, or just until
fork tender. Actual times will be dependent on size. You want them tender but
not mushy. Set aside until cool enough to handle for peeling and slicing. May
be prepared in advance. I prefer to use a light brown sugar, but if you like a
heavier molasses flavor, use dark. I also use unsalted butter. If yo