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The
word "yam" comes from the African word "nyami"
which refers to a starchy white edible root in West Africa. This
is the true yam, not related to the sweet potato, as it is from
a different plant species. This dish is made with dark sweet
potatoes grown on a tropical American vine. They are typically
sold as yams. They have a darker skin with deep orange flesh and
a moist texture. The pale sweet potato has a pink-yellow flesh
and may be used in this dish, however, you will find them to be
drier. Betacarotene gives sweet potatoes their color and is
best absorbed by the body when consumed with some fat.
3 pounds fresh yams/sweet potatoes
½ cup
apple juice concentrate
⅓
cup dark brown sugar
3
tablespoons butter
3
tablespoons orange juice, from concentrate
¼
teaspoon salt
½
teaspoon ground cinnamon
¼
teaspoon ground nutmeg
¼
teaspoon powdered ginger
Marshmallows
Flaked
coconut
1. Peel
yams/sweet potatoes and cut into ½-inch rounds. Boil
in
salted water for 30 minutes. Drain in a colander, then place
in
a 3-quart casserole.
2. In a 2-quart
saucepan, boil the apple juice, brown sugar,
butter,
orange juice, salt, cinnamon, nutmeg and ginger
until
syrupy.
3. Pour sauce over
yams. Bake in a preheated 350°
oven for
30 minutes. Top with the marshmallows
and coconut.
4. Return to oven
and bake until marshmallows are melted and
coconut
is slightly toasted. Watch carefully as the high sugar
content
of the marshmallows causes them to burn easily.
Hint: When you are in a hurry, a can of spiced yams may be
topped
with marshmallows and coconut, heated and served.
Makes 8 servings
Yams
Sweet Potatoes
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