Recipe: Candied Yams – Fall Season Sidedish

My father is a southern Mississippi man and he loves southern cooking.  During fall holiday gatherings right on up to Christmas, this dish MUST be on the table or he will not be a happy camper.  Well, none of us would because it is a family tradition to serve this with Thanksgiving dinner and Christmas dinner.  So, what I am talking about?  Sweet Potatoes, my friends!  That lovely orange colored spud that tastes wonderfully sweet and is also just as wonderfully good for you.  Lots of fiber and potassium.  So, do yourself a favor and eat a sweet potato.  I love them roasted in the oven or prepared in pie or sweet potato casserole or just like this recipe.  This recipe was passed down from my great grandmother to my grandmother to my mother and now to me.  And, I’ll keep passing it down and giving it to friends, like you, because I like sharing and receiving really good recipes.  Here we go!

Candied Sweet Potatoes (aka Yams)

4 medium sized sweet potatoes or yams
1 cup sugar
Dash of salt
1 teaspoon cinnamon or nutmeg (you decided, you know what you like – I love cinnamon)
3/4 stick butter
2 slices lemon
1 tablespoon flour
1/4 cup water

Peel and cut potatoes as you would for thick french fries.  Place in an 8 X 12 X 2 inch baking dish.  Cover potatoes with sugar and salt.  Sprinkle cinnamon or nutmeg over the sugar.  More can be used if you like.  Cover with pieces of butter.  Twist slices of lemon over this and then put peel in with the potatoes.  Add water to mixture so it is barely seen.  Bake in a 400 degree oven for 1 hour.  Baste potatoes frequently with syrup in bottom of dish.  Serves 4 to 6.

When we are all together (21 of us), Mom quadruples this recipes.  Believe me, there’s never any left.

Y’all Enjoy! 🙂


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