"If the Amish
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Candied Yams with Pecans
boil the yams in their jackets until soft, or cook in the microwave. If
using the microwave, scrub the yams and pierce each one with a fork
several times and cook on full power for 8 to 12 minutes, then let stand
for 5 more minutes. Let cool, peel, and slice. Place half of the slices
in a buttered casserole and cover with half of the sugar, molasses,
butter, vanilla and pecans, then do the same thing with the other half
of the yams. Bake uncovered for 45 minutes or longer in a preheated
350° F. oven.
medium yams, 6 to 8 ounces each
1/2 cup brown sugar
1/2 cup golden molasses
4 tablespoons butter
2 teaspoons vanilla
1 to 1½ cups pecans
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The recipe above appears in:
Down-Home represents the cultural development of recipes from the
most intimate, formal setting to the easy-going, spur-of -the-moment
family dinner. Quick, easy to prepare dishes include many favorites from
the Chefs at the Groffs Farm Restaurant. Fully
illustrated, some in color, 208 pages. Hard-cover edition.
Betty Groff's Up-Home, Down-Home
Cookbook $ 14.95 Add To Cart
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