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Candied Yams And Sweet Potatoes Recipe

by Global Cookbook

Ingredients

1 lb yams 1 lb sweet potatoes 2/3 c. sugar 2 Tbsp. water 3 Tbsp. butter

1/2 tsp salt 1 tsp grated lemon peel 2 Tbsp. lemon juice 2 Tbsp. unsweetened coconut 2 Tbsp. finely minced roasted peanuts

Directions

1. Preheat oven to 425 degrees. In a 3-qt pan, boil yams and sweet potatoes in water, covered, till tender when pierced, 20 to 30 min; drain and cold.
2. Peel and slice crosswise, 1/4 inch thick.
3. Alternating yam and sweet potato, overlap slices slightly in a buttered 1 1/2-qt baking dish. Start from outer edge and work toward center.
4. In a small, heavy pan, heat sugar and water over medium heat. Shake pan frequently till sugar melts and turns light caramel color. Remove from heat; stir in butter, salt, lemon peel and lemon juice. Pour syrup over slices.
5. Bake, uncovered, till warm and bubbly, 10-15 min. Sprinkle with coconut and peanuts.

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