Copyright Thomas Saaristo  All Rights Reserved
Candied yams
de rigueur for the holidays

I prefer to use the red yams instead of the lighter colored sweet potatoes for this dish.
The red yams have more flavor and are simply prettier though admittedly they are not
always readily available. You may have to do some searching. If they are not at your
favorite supermarket in autumn, check the produce shops in the nearest Chinatown

The recipe is in the method

Bake or boil the yams until just fork tender, do not overcook. Remove from the oven
and when cool enough to handle, peel and cut (halves or quarters as desired) and
transfer to a casserole dish large enough to hold them

For every 3 yams, top with 2 tablespoons butter, 1/2 cup corn syrup (lite or dark), 2
tablespoons lemon juice and 1/4 cup brown sugar

Make ahead
Candied yams can be made several hours ahead up to the point of baking

Heat oven to 300 degrees Fahrenheit

Bake until hot and candied, periodically basting the yams with the sauce

Note: Baking times will vary depending on how many pounds Candied yams you are
making. For example, 2 pounds of yams will take approximately 65 yo 70 minutes.