Candied Yams (4 PTS) Recipe - Cooking Index
Candied Yams (4 PTS) Recipe - Cooking Index
| 6 cups | 1422ml | Sweet potatoes (medium) about 3 pounds |
| Nonstick cooking spray | ||
| 1/2 cup | 80g / 2.8oz | Firmly packed brown sugar |
| 1/4 cup | 59ml | Water |
| 1 tablespoon | 15ml | Grated lemon rind |
| 2 tablespoons | 30ml | Fresh lemon juice |
| 2 teaspoons | 10ml | Ground cinnamon |
| 2 teaspoons | 10ml | Vanilla |
1. Preheat oven to 350°F.
2. Place potatoes in a large Dutch oven, and cover with water; bring to a
boil. Reduce heat, and simmer 20 minutes. Drain; let cool.
3. Peel and slice potatoes. Layer slices in a 13 x 9 inch baking dish
coated with cooking spray. Combine sugar and next 5 ingredients; stir
well. Drizzle syrup over potatoes. Cover and bake at 350° for 40 minutes
or until tender. Spoon syrup over potatoes before serving.
Yield: 7 servings (serving size: 1 cup).
Points: 4; Exchanges: 3 1/2 starch.
Per serving: CAL 258 (2 % from fat); PRO 3 g; FAT 0.7 g (SAT 0.1 g); CARB
60.8 g; FIB 5.6 g; CHOL 0 mg; IRON 1.6 mg; SOD 30 mg; CALC 63 mg.
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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