In the pictures below I am frying up half of a large yam. The recipe calls for one large yam, so use two fry pans or fry the yam in batches. Yams fry up pretty quick. In a larger quantity fry up the yams ahead of time and finish caramelizing them in the oven. This is how my friend Ann used to make candied yams for her famous Christmas gatherings. Adding the mandarin juice was my idea. The mandarin juice tames the corn syrup and enhances the overall flavour of the dish.
CANDIED YAMS
1 large yam salt and pepper to taste
1/4 cup butter
1/4 cup brown sugar
2 Tbsp dark corn syrup
juice of 1/2 mandarin orange
• Peel and slice the yam.
• Melt the butter in a non stick fry pan over medium heat.
• Season the yam with salt and pepper.
• When the butter begins to foam, add the sliced yams.
• Adjust the heat to a slow, happy fry.
• Turn the yam slices over and place a lid on the top.
• Once the lid is on, it is surprising how fast the yam cooks.
• Check frequently, the yam should not brown.
• Meanwhile combine the brown sugar, corn syrup and the juice of half a mandarin orange in a small bowl.
• Uncover the yam and pour on the brown sugar mixture.
• Continue to cook until the yam is nicely caramelized.
• Serve hot.
