Candied coconut yams
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.
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.