Recipe: Candied Plantation Yams (with lemon slices)

Candied Plantation Yams
rec.food.recipes/Geoffrey Pearce (1998)

Our family has made these for years, and always at Thanksgiving.

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), peeled, cut in half lengthwise, then cut into 1/2-inch thick slices
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.