Running Back Candied Yams

Running Back Candied Yams


7 medium-sized sweet potatoes (enough to fill a 2-quart casserole dish)
1 scant tablespoon soft margarine, to grease casserole dish
1/2 cup (1 stick) salted butter
1 cup granulated sugar
1 1/2 tablespoon cinnamon
2 tablespoons vanilla extract

PREHEAT oven to 400 degrees. Wash and peel potatoes. Cut diagonally in
1/4-inch-thick slices (I place the peeled ones in cold water to avoid
discoloration).

GREASE the casserole dish with the soft margarine. Drain potatoes. Put half
the potatoes in the dish, dot with half the butter and sprinkle with half
the remaining ingredients. Repeat layers. Sprinkle lightly with water (to
avoid heavy syrup).

PLACE on bottom rack of oven. When they start to cook, use a large spoon to
baste periodically, being careful not to mash the potatoes.

NOTE: These cook rather fast, in about 30 minutes. They turn out perfect in
color and texture if watched. If not, replace them with a sweet apology.