I’m at my grandmother’s house for the day and she taught me how to make candied yams. I figured that’s the perfect thing to feature for C. Everyone loved them here and most went back for seconds. It’s a good dish to enjoy sparingly because there’s a good amount of sugar and butter. But hey, who gets to eat grandma’s home cooking everyday? Not me.
{Taken with Instagram}
Ingredients
8 sweet potatoes – medium sized
3 tbs hazelnut
1/2 cup of butter ( I used a combination of sweet cream butter and regular unsalted)
3 tbs cinnamin
3 cups white sugar
2 tbs vanilla extract
3 cups water
Start by peeling your potatoes and slicing them. Make the slices about 1/2 inch thick.
Next, start boiling 2 cups of water in a saute pan heating on high.
While the water is starting to boil, add the sugar, vanilla extract, hazelnut, and cinnamon. Lastly, add the butter.
After the ingredients come to a boil slowly stir in the potatoes.
Cover the pan with one side of the lid up so that the pan isn’t entirely covered.
Periodically check the potatoes. I flipped mine once then continued to let them boil until the water was more of a syrup and the potatoes were done. Let the heat remain on high and make sure that you do not slice the potatoes too thick so that they can cook evenly and faster.
Enjoy!
