(Since 1999)
RECIPE SECTION - Over 10,000 Recipes




From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Chef with red wine glass


Serving Size: 12  

4 3/4 pounds Yams
2 Teaspoons Salt
Syrup Preparation
1/2 Cup Water -- Boiling
3/4 pound Brown Sugar
2 Cups Light Corn Syrup
1 Tablespoon Lemon Juice
1 1/2 whole Oranges -- peel & section

[1) Wash Yams. Place in Pot & cover with water. Add 1 oz salt for each 3 gal water. Bring to a Boil. Boil for 15 minutes to loosen skins.  Remove from stove and cool under running water. 
Remove skins while Yams are still warm. 
Trim Yams to uniform serving size, 2 1/2" pieces.

[2) Syrup preparation.....Combine all ingredients in sauce pot and bring to a boil. Lower heat and simmer for 10 minutes. 
Remove from heat.

[3) Place Yams in lightly buttered oven proof dish.
Cover 3/4 with Syrup.  Arrange Orange slices over Yams.

Bake until Yams are done.

Per serving: 479 Calories (kcal); trace Total Fat; (0% calories from fat); 3g Protein; 121g Carbohydrate; 0mg Cholesterol; 449mg Sodium

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.