Enjoy this tasty side dish as a sweet treat any time of the year.
You Will Need
* 4 lb. yams
* 2 c. orange juice
* 3 c. light corn syrup
* 1 tsp. ground cinnamon
* 1 tsp. ground nutmeg
* 1/4 c. vanilla extract
* 2 tsp. lemon zest
* 2 tbsp. flour
* 1-1/2 c. light brown sugar
* 1-1/2 c. granulated sugar
* Potato peeler
* Knife
* Stock pot
* Whisk
* 2 mixing bowls
* Deep baking dish
* 2 tsp. pumpkin pie spice (optional)
* 1/2 c. chopped walnuts (optional)
Step 1: Preheat oven to 350 degrees
Preheat your oven to 350 degrees.
Step 2: Peel and cut yams
Use the potato peeler or knife to take the skin off the yams. Dice the peeled yams into bite-sized pieces.
Step 3: Boil yams
Place the diced yams in the stock pot, add water to cover, and boil until tender, about fifteen minutes. Drain and rinse the yams under cold water until cool.
Avoid overcooking the yams. They should give a bit of resistance when you pierce them with a knife.
Step 4: Whisk OJ, corn syrup, spices, vanilla, and zest
Whisk the orange juice, corn syrup, cinnamon, nutmeg, vanilla extract, and lemon zest together in a mixing bowl.
Use pumpkin pie spice in place of the cinnamon and nutmeg.
Step 5: Combine flour and sugars in second bowl
Use the second mixing bowl to combine the flour, brown sugar, and granulated sugar.
Step 6: Mix yams and dry ingredients in baking dish
Place the cooled yams in the deep baking dish. Add the flour and sugar mixture, and stir everything together until the yams are well coated.
Sprinkle chopped walnuts over the top of the yams to add a little crunch to your dish.
Step 7: Pour liquids over yams, and bake
Pour the orange juice mixture over the top of the yams. Bake for 20 to 25 minutes, or until the yams are bubbly and completely cooked.
Fact: During the U.S. Civil War, when supplies were low, Southerners dried, ground, and brewed yams like coffee.
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