Seems like most people like to do sweet potatoes for the Holidays. I prefer yams. I like the darker, stronger color and richer flavor. I particularly like them candied. So, in honor of not only Thanksgiving when my family eats this, but of Christmas when we eat it again I give you my version of Candied Yams.
3 large yams
3 T. frozen condensed orange juice
2 T butter
1/3 c. brown sugar
All the above measurements are approximate because I hardly ever pull out a measuring spoon for this.
Peel and slice the yams. I like about a quarter of an inch best. Boil until just beginning to soften. If you boil too long they will fall apart while you try to work with them. Not enough and they will take forever to cook in the oven.
Layer yams in a casserole dish. Sprinkle in some of the brown sugar. Top with scattered, super-thin slices of butter and small dabs — about a third of a tsp. at a whack — of condensed orange juice right out of the can. Repeat two or three times. Put in oven at 375 deg for about 20 minutes or until brown sugar on top begins to caramelize.
Yes, you can actually make a sauce of the butter, OJ, and brown sugar before and layer it in alternately with the yams, but I find it more work, harder to spread, and less tasty.
Happy Holidays
Alice
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