Candied Yams with Rum and Raisins

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Title: Candied Yams with Rum and Raisins
Yield: 6 Servings
Categories: Vegetables, Holidays, Potatoes


6 md Yams; or sweet potatoes
4 tb Butter or margarine
1/3 c Brown sugar; firmly packed
3 tb Rum; or orange juice
1/2 c Raisins

Boil whole yams 20 to 40 minutes or until tender but not mushy. Drain and
cool, then cut into 1/4 inch thick slices. Arrange slices, overlapping, in
a buttered shallow casserole. Dot with butter, then sprinkle with brown
sugar and raisins. Drizzle with rum. Bake uncovered at 350 or until bubbly
and glazed. NOTE It is absolutely my favorite because it is not gooey
sweet. Besides, I love raisins! Gaye Levy Source: Adapted from Sunset "Easy
Basics for Good Cooking"

Recipe by: Gaye Levy

Posted to TNT - Prodigy's Recipe Exchange Newsletter by (MS MARY E SPERO) on Nov 14, 1997