Lois Williams Candied Yams

1 review, 5 star(s). 100% would make again

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6 Yams; washed
Cornstarch; to thicken
1/2 ts Cinnamon
3 tb Brown sugar
4 tb Butter
1 tb Lemon juice; Or Orange Juice
1 12-oz can Pineapple Chunks In juice

Original recipe makes 8



Boil yams in large pot with water to cover; cook until barely tender--do not overcook. Remove and drain; cool. When cool enought to handle, peel and cut into chunks. Place in oven-proof casserole dish. In medium saucepan, place cinnamon, butter, brown sugar, lemon juice, pineapple with reserved juice. Cook, over medium heat, until simmering. Add 2 teaspoons cornstarch mixed with 2 teaspoons water; stir rapidly and allow to thicken. Pour liquid over yams, and sprinkle with more cinnamon if desired Bake at 325? for 30 minutes, stirring once during cooking. Makes 8 servings. "Soulfood", Palm Beach Post, 10/17/97 billspa@icanect.net Recipe by: Lois Williams Posted to MC-Recipe Digest V1 #848 by Bill Spalding on Oct 16, 1997

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