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!

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