Photo of Candied yams by Millie Peartree by WW

Candied yams by Millie Peartree

2 - 5
PersonalPoints™ per serving
Total Time
1 hr 35 min
Prep
20 min
Cook
1 hr 15 min
Serves
8
Difficulty
Easy
If you’re not able to tell the difference between a sweet potato and yam, look at the skin. Yam skin resembles tree bark whereas sweet potato skin is more reddish-brown in color. Serve this delicious side dish with a piece of fish and some collard greens. Any leftovers can be repurposed as a great mash or dessert mousse.

Ingredients

Cooking spray

4 spray(s)

Uncooked yam(s)

4 large, or sweet potatoes, peeled, cut into 1/4-inch-thick slices

Orange zest

1 tsp

Orange juice

1 cup(s)

Unpacked light brown sugar

2 Tbsp

Maple syrup

2 Tbsp

Vanilla extract

2 tsp

Ground cinnamon

¼ tsp

Freshly grated nutmeg

¼ tsp, (but you can use ground if that's all you have)

Table salt

¼ tsp

Instructions

  1. Preheat oven to 375℉. Coat a 9- X 13-inch casserole dish with nonstick spray. Place in an even layer in prepared dish.
  2. In a saucepan over medium heat, combine orange zest and juice, and sugar. Stir until sugar dissolves. Stir in maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Pour syrup evenly over yams.
  3. Cover dish tightly with aluminum foil. Bake for 45 minutes, basting with syrup from bottom of pan at least once. Uncover dish, baste with syrup again, and bake 20 minutes more. Serve hot.
  4. Serving size: 1/8th of pan

Notes

Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous mini cupcakes but she is also a successful caterer and restaurateur.