Candied Yams

Small amount of margarine and orange juice give these yams lots of flavor but little fat.


  • 3 medium yams (1 1/2 cups)
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  • 1/4 cup brown sugar, packed
  • 1 tsp flour, sifted
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp orange peel
  • 1 tsp soft tub margarine
  • 1/2 cup orange juice


Cut yams in half and boil until tender, but firm (about 20 minutes). When cool enough to handle, peel and slice into 1/4-inch thickness.

Combine sugar, flour, salt, cinnamon, nutmeg, and grated orange peel. Place half of the sliced yams in a medium-sized casserole dish. Sprinkle with spiced sugar mixture. Dot with half the amount of margarine. Add a second layer of yams, using the rest of the ingredients in the same order as above. Add orange juice.

Bake uncovered in oven preheated to 350 degree F for 20 minutes.

Makes 6 servings--Serving size: 1/4 cup

Calories 110
Fat less than 1 g


Saturated fat less than 1 g
Cholesterol 0 mg
Sodium 115 mg

Candied Yams


  • 8 large sweet potatoes, boiled in jackets, or 2 small cans yams + 1 large can yams placed in shallow pan
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup syrup from can or water
  • 1 stick butter
  • pecans


Combine water or syrup from can, sugars, and butter; bring to a boil to thicken. Pour over yams. Bake 1 hour in 350 degrees F oven; baste often. Last 15 minutes, add pecans; baste.

Garnishes: Sprinkle with crushed pineapple. Add 3 tablespoons pineapple juice to baste. Use oranges, add 3 tablespoons orange juice to baste. Add coconut. Add marshmallows. Add sliced apples.

By Robin from Washington, IA


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