Candied Yams
Makes 2 Servings (If Using Fresh)
If possible, use fresh yams, although the canned variety will still be delicious. If you cant find yams in your community, this recipe works very well with sweet potatoes.
2 medium-size yams, peeled and cut into 1- to 2-inch chunks, or 1 (15-ounce) can yams packed in syrup (see Note)
1 cup water
teaspoon Chef Paul Prudhommes Vegetable Magic
cup granulated sugar
cup packed light brown sugar
4 tablespoons unsalted butter,in all
1 teaspoons vanilla extract
Juice and grated rind from 1/8 lemon
In a 1-quart saucepan, combine the yams, water Vegetable Magic, sugars, 2 tablespoons of the butter, the vanilla, and the lemon juice and rind. Cover and cook over medium heat for 30 minutes, stirring occasionally. Uncover and cook until the yams are fork tender, about 10 minutes. Add the
remaining butter and stir until completely melted. Cook, uncovered, until the sauce is thick, about 2 minutes more.
NOTE: To use canned yams, drain them, reserving cup of the syrup. In a 1-quart saucepan, place the reserved syrup, teaspoon Vegetable Magic ,1/3 cup granulated sugar, 4 tablespoons unsalted butter, 1 tablespoon vanilla extract, and the juice and grated rind from lemon.
Cook over high heat for 2 minutes, whisking frequently. Add the yams and reduce the heat to very low. Cover and simmer for 10 minutes. Remove the cover and cook until the mixture is reduced to 1 cup, about 10 minutes more, stirring occasionally and being careful not to break up the potato
pieces.
Copyright by Chef Paul Prudhomme
