Candied Yams Recipe
Candied Yams We eat a lot of sweet potatoes here in the Deep South, and especially in Mississippi and Louisiana, because they are state crops for us, fresh and in abundance, especially in the fall and winter months. They always show up on our holiday tables of course, often in the form of gooey sweet potato casseroles covered in traditional marshmallows or a pecan praline topping , or dripping in a sugary syrup. Even with those dishes appearing on the table, you're also very likely to see a platter of them simply baked . We eat them year round that way! Mama made them, and my mother in law always has them on the table for every major holiday dinner. I eat them very simply - just split and topped with butter mostly, maybe a little sprinkle of cinnamon sugar if I'm feeling adventurous. Some folks make them into mini sweet potato casseroles by mashing the pulp with some butter and spices and topping them with a pecan praline mixture or mini marshmallows befor...