Candied Yams |
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. |