A few days ago, I promised to post my recipe for candied yams, and I’m finally getting around to it. It’s fairly inexact, so I’ll focus more on method than I will on ingredients.
You can use either yams or sweet potatoes, as both will work with this recipe. You’ll also want to have the following ingredients on hand: a bag of brown sugar, a stick of butter, a bag of coconut, a bag of walnts, a bottle of rum, and a bag of mini marshmallows.
The number of sweet potatoes depends on their size – in this case, I used 3 large. You want to boil them (skin on) until they’re tender, and allow them to cool to the touch. When you’re ready to assemble the candied yams, peel them, and then slice them in 1″ thick rounds and line the bottom of a baking pan with them. No need to grease the pan first, as the butter in the topping will keep them from sticking. To make the topping, melt a stick of butter in a nonstick saute pan. Once it’s melted, pour in a splash of rum (about a shot’s worth or less), and let the alcohol cook off a bit. Throw in a handful of walnuts (or pecans) and coconut, and then add enough brown sugar to soak up the butter. Spread the topping over the yams in the baking pan, and throw on some mini marshmallows if you don’t think that marshmallows on candied yams is an abomination. Bake at 350 for about 30-45 minutes, or until topping is browned, and marshmallows are melted.