Mamere's Favorite Candied Yams
PREP TIME: 2 Hours

No one made yams better than Mamere. She often substituted seasonal fruit at different times of the year to give the yams that special touch. Her favorite was a combination of red and green apples spiced with golden raisins.


  • 2 (24-ounce) cans Bruce cut yams, reserve syrup
  • 1 cup golden raisins
  • 1 1/2 tbsps corn starch
  • 1 red apple, cubed
  • 1 green apple, cubed
  • 4 tbsps butter
  • 1 cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tbsp Spice Island orange peel

Preheat oven to 350 degrees F. Drain yams and reserve the juice of 1 1/2 cans. Layer the yams in a 9 x 13" ceramic baking dish and top with raisins. Dissolve the corn starch in one cup of the yam syrup and set aside. Using a paring knife, cube the apples, skin-on, into 1/4-inch cubes. Submerge the apples in water to retain their color. In a cast iron skillet, melt butter over medium high heat. Add remaining yam syrup and dissolve corn starch, brown sugar, cinnamon, nutmeg and orange peel. Bring to a rolling boil, stirring constantly, until mixture resembles a thickened syrup. Lower heat, add diced apples and cook approximately 5 minutes. Ladle the apple syrup over the yams until the juice reaches the top of the yams. Cover and bake 1 1/2 hours.

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