Candied Yams
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Candied Yams' — USDA MyPlate Kitchen, from 'Heart Healthy Home Cooking: African American Style' by the US Department of Health and Human Services, National Heart, Lung, and Blood Institute (public domain, federal). Converted to gluten-free: 1 teaspoon sifted wheat flour in the spice mixture replaced with 3 g (1 teaspoon) gluten-free 1:1 baking blend containing xanthan gum (1:1 swap); no other changes.
Boiled yam slices are layered in a casserole with a brown sugar, cinnamon, nutmeg, and orange peel mixture, dotted with margarine, moistened with orange juice, and cooked until glazed.
Why this complexity: flour in the spice mixture swapped for gluten-free 1:1 blend.
Ingredients
- 1 1/2 cups yams (about 3 medium yams or sweet potatoes)
- 1/4 cup brown sugar, packed
- 3 g (1 teaspoon) gluten-free 1:1 baking blend containing xanthan gum
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon grated orange peel
- 1 teaspoon unsalted margarine
- 1/2 cup orange juice
Method
- Preheat the oven to 350°F.
- Cut the yams in half and boil until tender but firm, about 20 minutes. When cool enough to handle, peel and slice into 1/4-inch rounds.
- Combine the brown sugar, gluten-free blend, salt, cinnamon, nutmeg, and orange peel.
- Place half the yam slices in a medium casserole dish. Sprinkle with half the spiced sugar mixture and dot with half the margarine.
- Add the second layer of yams, sprinkle with the rest of the spiced sugar mixture, and dot with the remaining margarine. Pour the orange juice over all.
- Cook uncovered for 20 minutes, until glazed and heated through.
The verdict so far
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Testimony
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