Candied Yams

Ingredients

• Parboil sweet potatoes or yams
• salt
• paprika
• brown sugar
• bits of butter
• a few dashes of cinnamon
• about half a cupful of boiling water

Method

1. 1

   Parboil sweet potatoes or yams, and pare and cut in halves, lengthwise in a casserole, sprinkling each layer as it is set in place, with salt, paprika, brown sugar.

2. 2

   Dot with bits of butter and add a few dashes of cinnamon.

3. 3

   Pour in about half a cupful of boiling water, cover and bake until tender.

4. 4

   When about half baked, lift the potatoes on the bottom of the dish placing them on the top of the dish.

5. 5

   Add more water if necessary.

Nutrition per serving

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 37. The excerpt below is the record exactly as published.

Candied Yams Parboil sweet potatoes or yams, and pare and cut in halves, lengthwise in a casserole, sprinkling each layer as it is set in place, with salt, paprika, brown sugar. Dot with bits of butter and add a few dashes of cinna- mon. Pour in about half a cupful of boiling water

Cook this with the app: pantry check, scaling, and the assistant.