The fam had a great spread this year:
However the family traditions always make it to the table. Even this demon, candied yams. We don't do the marshmallow thing, but that doesn't make it health food. Now don't get me wrong. These yams are ri-dic-u-lous. I always save room to eat one last, as dessert. They also make a great breakfast item. They've been on the table since I was a kid and they are going nowhere. As nutritiously devoid as they are, they are incredible.
Makes one 9x13 tray of yams
4 WW P+ per one piece of yam (steep!)
- 4 large yams
- 1 cups white sugar
- 1/2 cup light karo syrup
- 1/2 stick butter
- pinch of salt
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- Scrub yams clean
- Boil in salted water until skins slip
- Drain, let cool to handle and skin the potatoes
- Cut each yam into 4 even pieces and place in two baking dishes
- While yams are boiling, combine sugar, butter, karo, cinnamon, 1/4 tsp salt, and vanilla in a sauce pan over medium low heat
- Boil away for about 20 minutes until frothy and caramely
- When ready, pour over yams evenly
- Bake at 350 F for about two hours, removing every 20 minutes to baste the yams
- These can be made ahead of time and frozen. They reheat excellently.
No, not healthy. But necessary, yes. The holiday feast would not be the same without them!