Saturday, May 28, 2011

Recipe: Candied Yams

3 pounds medium-size sweet potatoes
1 cup of sugar
1-½ tablespoons of cornstarch
1-½ cups of water
2 teaspoons of vanilla
½ cup firmly packed brown sugar
½ teaspoon ground cinnamon
Miniature Marshmallows (optional)

Scrub sweet potatoes and cook in boiling water covered 25 to 40 minutes until tender being particularly careful not to overcook.  Rinse under cold water to stop the cooking process; drain on paper towels, peel, and set aside.

Combine sugar and cornstarch in a small saucepan; stir in water until smooth.  Cook over medium heat until thickened, stirring constantly until sugar melts.  Remove from heat and stir in vanilla.

Preheat oven to 350oF.  Cut potatoes into chunks or slices and arrange in a single layer in a greased shallow 2-quart baking dish.  Pour sugar mixture evenly over potatoes.  Combine brown sugar and cinnamon; sprinkle evenly on top.  Bake for 30 minutes.  If desired, drop some marshmallows over potatoes after 20 minutes of baking time.

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