Candied Yams - Cooking with Shonte'

Ingredients: (Serves 2-4 )

• 3-6 large sweet potatoes
• 3-5 tablespoons of cinnamon
• 4 tablespoons of melted butter (unsalted or salted), also 2 tablespoons of sliced butter
• 2 teaspoon of vanilla extract
• ½ cup of white sugar
• ½ cup of brown sugar
• 1 cup of syrup
• 1 teaspoon of nutmeg

Tools:

1 large pot for boiling potatoes

Large baking dish

Cutting board

Chef knife

Large Spoon

2-3 small bowls

Boil sweet potatoes ahead of time for the live cooking class.

• Rinse potatoes
• Place in large pot of boiling water (no peeling needed yet) – make sure the potatoes are covered entirely by the water, this will help cook them evenly
• Boil the potatoes until they are tender- enough to pierce with fork but still firm
• Set aside to cool until the start of the class

Directions:

1. Let's start with peeling the potatoes, they should peel off easily after boiling
2. Cut the sweet potatoes into 1 inch thick slices
3. Lets create our dry seasoning and wet seasoning
4. In a small bowl mix together the white and brown sugar, cinnamon, and nutmeg
5. In a small bowl mix together the melted butter, syrup, and vanilla extract.
6. Now lets layer everything- start with the sliced sweet potatoes, then sprinkle some of the dry ingredients to cover the sweet potatoes, next layer is a few slices of cool butter, then top with wet ingredients and repeat until all sweet potatoes are coated with the wet and dry ingredients.
7. Once the layers are in the baking dish. Cook in a 400 degree oven for 20miniutes. You want the wet ingredients to become carmelized and boiling
8. To prevent drying out the sweet potatoes you can baste* the sweet potatoes as they cook
9. Once done everything should be tender and sweet
10. Enjoy!! Serve as a main dish or as a side dish especially during Thanksgiving meals

*Baste-pour cooking juices over sweet potatoes  during cooking in order to keep it moist.