Employee Picks

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.