This recipe for candied coconut yams is from Mildred Clayton, meant to be part of a Kwanzaa celebration feast.


10 medium yams or sweet potatoes (about 6 pounds), peeled
2 sticks (1/2 pound) butter
1 1/2 cups brown sugar
1 (7-ounce) package shredded coconut
2 1/2 teaspoons lemon juice
1 tablespoon cinnamon
1 tablespoon vanilla
1 teaspoon ginger
1/2 teaspoon allspice
1 cup orange juice


1. Preheat oven to 350 degrees.

2. Parboil yams until they can be easily pierced with the tip of a knife. Drain. When yams are cool enough to handle, cut into 1/2-inch slices. Set aside.

3. In saucepan, melt butter and add remaining ingredients. Heat until warm and smooth.

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4. Place yams in large, deep, buttered casserole and pour sauce over. Bake about 1/2 hour. Garnish with orange slices.

Makes about 10 to 12 servings.