Candied Yams - 4 pts

Every year for Thanksgiving, each family always brings the same thing, the thing they are "famous" for. My mom brings the spinach salad, one aunt the desserts and one aunt the cranberry waldorf. Well, my Aunt Marla has two things that she always brings to Thanksgiving. The apricot jello salad and the candied yams. I love her cadied yams and have made them for my own Thanksgivings since moving away from home. Short version of her recipe: a slice of a yam, a huge slab of butter, a scooping tablespoon of brown sugar and melt in oven. Not figure friendly but oh so delicious.

Right after the holidays, Costco was clearing out their yams for $3 for a huge box. I couldn't pass on the deal so I have been searching for ways to incoporate them into our menu. They havebeen baked, mashed, and cut into fries. This, however, is our favorite way to eat them:

Candied Yams
3 pts
Serves 4 (2 slices)

2 large yams or sweet potatoes
I Can't Believe It's Not Butter spray
4 t Splend brown sugar blend

Wash and boil unpeeled yams until cooked through and easily pierced with a fork. Remove from water and let cool just until you are able to handle them. Slice each yam lengthwise into 4 slices. Remove peel on all slices. Lay flat on stoneware or baking sheet.



Spray each slice 6 to 8 times with the butter spray.



Put 1/2 t of Splenda brown sugar blend on the top of each slice. Spread sugar evenly over each slice with fingers or a butter knife. Splenda brown is 2 times as concentrated as regular brown sugar so a little goes a long way.



Put in hot oven (450 degrees) and let sugar start to melt and bubble on the top of each yam slice. Remove from oven when sugar crystals have melted.



Serve immediately. These cool quickly and are best when hot. 1 serving is 2 slices of yam. These are some of the meals that I have served these yamns with recently.

Ham, Yams & Garden Salad


Pork Ribs, Yams & Spiced Apples