MARCH/APRIL 2005
Add Comment (0)Candied Yams
This recipe came originally from a chef in Brooklyn. The secret is the pineapple extract that gives it that extra kick- and the Grand Marnier.
2 large yams (about 4 pounds)
2 cups granulated sugar
1/4 cup vanilla extract
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon pineapple extract
2 tablespoons Grand Marnier
Cut yams into 8 slices and boil until just tender. Lay yams in a 9-by-11-inch baking dish. Combine all remaining ingredients thoroughly with yams and cover with water. Bake at 350 degrees for 1 hour and 20 minutes, until water thickens to a syrup. Serves 4 to 6.
