Candied Yams You Can Freeze And Serve Later Food

CANDIED YAMS (YOU CAN FREEZE AND SERVE LATER)

Steps:

• 1. Peel yams; cut into 1/2 inch slices (may want to split again if width across is more than 3 inches.(Each individual slice should not be over 1 & 1/2 inches wide and not over 1/2 inch thick). Wash and drain slices.
• 2. If freezing: Blanche in boiling water 3 minutes, drain and cool quickly by dipping in ice water, draining real well. For slices from 4 medium sweet potatoes, MIX the cup of sugar, 1 Tbsp flour, the tsp of ascorbic acid, and the dash of salt. Mix with potato slices. Package in freezer bags, seal and freeze. TO COOK: Remove from freezer bag and place in baking dish. Sprinkle with 1 tsp cinnamon and 1 Tablespoon Lemon Juice. Dot with 4 Tablespoons of Butter and pour 1/4 cup water over mixture. Bake in pre heated oven on 375 - 400 Degrees F. about an hour or until potatoes are tender and syrup is thick.
• 3. TO COOK IMMEDIATELY ON TOP OF STOVE:No need to blanch and drain. Just melt butter on med high stove eye, add potato slices, cover and steam until tender on med low heat. Remove lid, add sugar and other ingredients, cook until tender and syrup is thick. Be careful not to let potato slices stick or juice to cook down too low. Manipulate eye temperature to prevent this from happening. Can also cook in oven with above instructions.

CLASSIC CANDIED YAMS

Steps:

• Cut the sweet potatoes crosswise into 1-inch-thick rounds. Halve or quarter any extra-large pieces so that they are all similar in size.
• Melt the butter in a large Dutch oven over medium heat. Combine the brown sugar, granulated sugar, pumpkin pie spice and salt in a small bowl. Add the sugar mixture to the Dutch oven and whisk until it forms a paste. Add the potatoes and stir well, spooning the sugar mixture over the potatoes to coat evenly.
• Cover and cook the potatoes, stirring occasionally and gently to avoid breaking them up, until they are just tender when pierced with the tip of a knife and the sauce resembles a thin syrup, 25 to 30 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and toast until dark brown with a light scent of roasted nuts, about 8 minutes. Season the pecans with some salt while warm, let them cool completely and coarsely chop.
• Transfer the potatoes with their sauce to a large serving platter and sprinkle the pecans over the top.