In Africa there are fifty-nine varieties of yellowy white-fleshed yams, but only five of them are eaten.
There is no similarity between the yams found in Africa and what we call yams outside Africa, because the yams here are really sweet potatoes.
Candying the potatoes is one way to eat them.
They can also be baked, fried, or eaten raw.
6 medium yams
1 tsp nutmeg
1 tsp cinnamon
1 cup water
1 cup sugar
8 tbs margarine, salted or unsalted
2 tsp vanilla extract

1. Peel the yams and slice them lengthwise.
2. Place the yams in a large pot, cover with water, and bring to a boil.
3. Drain half the water and place the yams and remaining water in a large skillet or pan.
4. Sprinkle with half the nutmeg, cinnamon, and sugar.
5. Bring to a boil and cook for approximately 3 minutes.
6. Add the remaining nutmeg, cinnamon, sugar, and the vanilla extract.
7. Spoon the mixture over all the yams and allow to simmer slowly for 15 minutes until the yams have absorbed all the syrup.
8. Remove from the heat until ready to serve.

additional informations

Recipe group Main,Side dish
region African
Vegetarian Resource Center - vrc@tiac.net - Boston, USA
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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