Candied Yams |
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| The Candied Yam Can |
| Candied Yams (based on Paul Prudhomme) |
| 3 lbs | Yams and/or butternut squash, peeled and diced in large pieces |
| 1 cup | Sugar syrup (reduced from 2 cups water, 1 cup sugar) |
| 1 | Orange, firm |
| 1 tsp | Vanilla |
| Slightly scorch yams/squash in a non-stick pan. |
| Reduce heat and add syrup. |
| Cook slowly 10 minutes over medium heat. |
| Cut orange in half across main axis. |
| Cut 4 or 5 thin, large slices from cut surfaces of orange halves. |
| Scrape remaining orange halves with zester to yield 1 tsp orange zest. |
| Add zest to yams. |
| Squeeze juice from orange halves over yams. |
| Continue cooking until yams are soft. |
| Cut each orange slice into quarters and stir into yams. |
| Add vanilla. |