Southern Candied Yams

My mother made the best yams in the whole world and I am not kidding, well she was my mom so what can I say,but her yams did melt in your mouth with lots of favor and look and smell so good, you can tell a good candied yam dish just by looking at it.the color have a lot to do with it that bright orange and yellow color with that gloss of shine and that thin syrup of goodness.

What made the yams bright is the lemon juice and give it that clean and light taste. I remember some one bought some candied yams to a church dinner and I just could believe how dark the dish of yams was, I guess they used brown sugar and a lot of dark powder nutmeg and bake those potatoes in the oven to long,nobody did not eat those yams and I felt sorry for that sister or brother bring those to the church event.Ohhhhhh I know what they did, they used the yams in the can and try to fix them up. please please don't ever uses sweet potatoes in a can to make candied yams.

Southern Candied Potatoes 1/4 cup water 6 large sweet potatoes 1/2 cup butter 2 cups white sugar 2 teaspoon ground nutmeg 1 tablespoon vanilla extract 1 small lemon with the juice Directions Peel the sweet potatoes and cut them into choice of slices.add water. Melt the butter or margarine in a heavy skillet and add the sliced sweet potatoes. Mix the sugar, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. You will need to stir occasionally during the cooking. Stir in the vanilla and lemon juice just before serving. Serve hot.