Walker Sweet Potatoes

Grandpa Ed Brown’s Yams

Cut up about 4-6 yams in 2 inch slices

Boil until done but still very firm and not at all soggy because they cook for 2-3

hours more in the syrup. Maybe I should say par-boil, but it is a little more than

par-boiled.

Cool so you can peel off the skin with a knife and put them in a dish which has

been sprayed with cooking oil.

Syrup:

1 cube butter

1 + cup brown sugar

1/3 cup Karo light corn syrup

Dash salt

Micro the above until hot and stir well. I am guessing at the measurements

because I never measure the brown sugar. You want it to look like thick caramel

sause.

Add:

½ teaspoon vanilla

Pour over the potatoes.

Bake at 275° for 2 ½- 4 hours basting every once and a while. The potatoes

absorb the syrup and turn dark golden brown.

I used canned yams for Thanksgiving at your Grandma’s the last time and I was

not happy with the results, but that is a fast way to save time. You drain the

yams well, and use those just the same as fresh Yams.

There is a difference between Yams and Sweet Potatoes. We have always

called these Sweet Potatoes, but they are made with yams. Yams have a dark

brown skin and are yellow inside. The last time I bought some, I was fooled and

bought something that had a dark skin, but was white inside! It was weird. Just

ask the produce man for Yams. The shape doesn’t matter, just look for yams

without black spots on the outside.

Good luck, lucky Gary!