Candied Yams

A big thanks to my Dad for tracking down grandma's recipe... and passing it along to me. I'm pretty sure I get my sweet tooth from his genes anyway. And while this may seem like a "Thanksgiving Recipe" and that holiday has passed. I dare you to make it anyway. It's delicious. And if it gets kids to eat the vitamin packed potato, all the better, right?

3-4 large yams
1/2 c. butter (no margarine)
1 c. sugar

Cut up yams into sections, and boil until barely tender- do not over cook. (Leave the skins on so they are easy to peel off after boiling) Let cool and slice into thin slices no more than 1/2". Cook butter and sugar over medium to low heat until butter melts into sugar. Add yam slices and continue to cook until sugar mixture is clear and even a little bubbly. Stirring carefully. Try not to add more yams than your pan can handle- You don't want them sticking on top of each other. A good way to go is throwing in a few to let them soak up the sauce, then placing them into the serving bowl, until you have sauced them all, then pour remaining sauce on top and serve.

Note: This recipe is also easy to multiply for large groups. And don't be stingy on the sugar. :)