I love candied yams of any kind. Every year at thanksgiving I prepared and serve one variation or the other as thanksgiving would not be the same without it. One year I chose candied yams with pineapple. When my God Son Chavin tasted it, he was so in love with it that every year he made the request to have it on the menu, hence the name. I love to vary the menu from year to year, but his love for this recipe was so great that from then onwards the only candied yam recipe I prepared for thanksgiving was candied yams with pineapple. I must admit that I loved it very much myself so it was not hard for me to make it a constant on the thanksgiving menu.
As a nutritionist, what made this recipe more endearing to me is knowing that while indulging in the pleasure of consuming it, I am providing my body with a host of nutrients that are so beneficial to my health and wellbeing. Yams and pineapples are chockful of precious nutrients as discussed in our post in the “Why Eat” category.
This recipe starts with selecting good firm yams. Even though it could be made with sweet potatoes, I personally prefer yams.
Ingredients
Method
Boil the yams. Cool the yams until they are firm. Slice the yams ¼ to ½ inch thick as you prefer and Lay the slices in a greased baking dish until the entire dish is covered with yams. Place one spoonful of crushed pineapple on each slice
Prepare the syrup, one part water to two parts regular granulated sugar and boil until thickened into syrup. You may substitute honey for syrup. Spoon the syrup or honey over the yams and pineapple, being careful to keep the crushed pineapple on top each slice of potato. Pour enough syrup in the dish to slightly cover the yams and pineapple.
Put the dish in the oven at 350 degrees Fahrenheit uncovered. Let the dish remain in the oven until the sweet potatoes absorb the syrup. Serve hot preferably.
Note: Vary this recipe to suit your individual needs or preference. If you are following a restricted diet, you can use brown sugar, no sugar, honey or unsweetened pineapple juice in place of the syrup, use honey or pineapple juice if you are following an ant inflammatory diet
B Food Savvy 