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Candied Yams

(recipe, Donia Clark)


This recipe has worked wonders in getting kids to eat their vegetables. It comes from Peter Berley's book "The Modern Vegetarian Kitchen" with a little twist from me. The ginger pop keeps the adults happy while the children revel in the maple syrup sweetness. Listen to the Bay City Rollers' "Rollin'" while making. C-A-N-D-Y Yams!


  1. 2 lb. yams
  2. 1½ tsp. orange zest
  3. 2 cinnamon sticks, broken in half
  4. ½ cup orange juice (I use the kind with lots of pulp for that fresh fist-crushed taste)
  5. ⅓ cup maple syrup
  6. 2 Tbsp. olive oil
  7. 1 Tbsp. lemon juice
  8. 2 tsp. ginger
  9. ½ tsp. coarse salt


  1. Heat oven to 375 degrees.
  2. Peel and halve yams crosswise.
  3. Cut each half lenghtwise into four wedges.
  4. Place the yams in single layer in a 9 x 13 inch baking dish.
  5. Sprinkle the orange zest on the yams.
  6. Put the cinnamon sticks among the yams.
  7. In a bowl, mix together the orange juice, maple syrup, oilive oil, lemon juice, ginger and salt.
  8. Bake for about 45 minutes to an hour depending on the size and thickness of the yam wedges.
  9. Turn yams and baste with the pan juices every 15 minutes.
  10. Remove the cinnamon sticks before serving.