Candied Yams
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
A small amount of margarine and orange juice give these yams lots of flavor but little fat.
Nutrition Facts
| Serving Size | ¼ cup |
| Calories | 110 |
| Total Fat | less than 1 g |
| Saturated Fat | less than 1 g |
| Cholesterol | 0 mg |
| Sodium | 115 mg |
Servings and Times
| Servings | 6 |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Medium yams | 1½ cups |
| Brown sugar, packed | ¼ cup |
| Flour, sifted | 1 teaspoon |
| Salt | ¼ teaspoon |
| Ground cinnamon | ¼ teaspoon |
| Ground nutmeg | ¼ teaspoon |
| Orange peel | ¼ teaspoon |
| Soft tub margarine | 1 teaspoon |
| Orange juice | ½ cup |
- Directions
- Cut yams in half and boil until tender, but firm (about 20 minutes). When cool enough to handle, peel and slice into ¼-inch thickness.
- Combine sugar, flour, salt, cinnamon, nutmeg, and grated orange peel.
- Place half of the sliced yams in a medium-sized casserole dish. Sprinkle with spiced sugar mixture.
- Dot with half the amount of margarine.
- Add a second layer of yams, using the rest of the ingredients in the same order as above. Add orange juice.
- Bake uncovered in oven preheated to 350°F for 20 minutes.
