Candied yams from The Modern Vegetarian Kitchen by Peter Berley and Melissa Clark (co-author)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • captious on July 30, 2013

    This is a very sweet recipe, but it's certainly tasty. It's great for Thanksgiving or other special occasions, but for a more everyday kind of dish I tend to decrease the amounts of oil and maple syrup. The recipe says to keep the pan uncovered the whole time and baste the sweet potatoes every 15 minutes, but that’s just too much work for me. Instead I cover the pan for the first half, uncover, flip, and finish cooking. Or sometimes I don't cover it at all but just flip the pieces a few times to keep the top half (which isn't submerged in liquid) from drying out. Sometimes the sweet potatoes are fully cooked but the liquid hasn't reduced to a true glaze. I just spoon the extra sauce on top when I served the potatoes. Sometimes when I'm feeling lazy I don't fully peel the sweet potatoes. It's not quite as fancy but still very tasty and a bit more nutritious.

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