My mother's maternal grandmother, Molly Jackson Pennington, was a direct
descendant of former president Andrew Jackson. It was rumored that this
recipe was served at Thanksgiving dinners at The Hermitage.
It's a very simple recipe, but a bit attention intensive due to the
necessary and frequent basting.
* Exported from MasterCook *
Candied Plantation Yams
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Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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1 stick unsalted butter
1 cup granulated sugar
1/4 cup freshly-squeezed orange juice
1 teaspoon grated orange rind
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 pounds orange or red yams (about 4 large)
1 lemon -- thinly sliced and seeds removed
1/2 cup pecan halves
Preheat oven to 350 F. In a small saucepan, combine butter, sugar, orange
juice, orange rind, cinnamon, and nutmeg. Heat slowly, stirring
occasionally, until butter is melted and mixture is well blended. In a
large mixing bowl combine yam slices, lemon slices, pecans, and warm glaze
mixture, tossing to coat evenly. Butter a 15x10x2 Pyrex baking dish.
Arrange yam slices alternately with lemon slices and pecans. Pour any
remaining glaze mixture over top. Bake uncovered in center of oven for
1-1/4 to 2 hours, basting thoroughly every 10-15 minutes with glaze in
baking dish. Baking time will vary according to moisture content of yams.
Yams are done when they can be easily pierced with the tip of a knife and
most of the glaze mixture has been absorbed. The remaining glaze should be
the consistency of thick honey.
The yams may be served immediately or kept loosely covered at room
temperature and reheated just prior to serving.
NOTE: Raw, uncooked yams should always be used. If your skeptical about
the lemon slices, they become completely candied in the baking process.
Wayne