Candied yams are always a hit on Thanksgiving. They can be cooked in the oven or microwave.
- 2 lb Garnet yams or sweet potatoes
- orange zest
- 2 sticks cinnamon, broken into pieces or 1/2 tsp powdered cinnamon
- 1/2 cup freshly squeezed pineapple-orange juice
- 1/3 cup pure maple syrup (or 2 TBL Splenda)
- 2 TBL olive oil (or butter)
- 1 TBL freshly squeezed lemon juice
- 2 tsp fresh ginger root, finely chopped (or 1/2 tsp dried)
Preheat oven to 350° F.
Peel yams and cut in half lengthwise. Cut these in half then into 4 wedges. I usually cut the yams in half, (around the equator), then into 6 wedges, which makes for about 5 inch long yams.
Place yams in baking dish so they are close together. Put orange zest and cinnamon in between yams.
Whisk together in a bowl the syrup, oil, the juices, and ginger. Pour over yams.
Cover and bake up to 1 1/4 hours, or cook in the microwave on high for 14 minutes, until yams are tender and juices are syrupy. Remove cinnamon sticks before serving.
The microwave time varies between microwave power and the amount of potatoes to cook. Try cooking at 7 minutes and see how done they are. The yams should be very soft when poked with a fork.