4 pounds yams (or sweet potatoes), peeled and cut into large bite-sized pieces
2 cups orange juice
3 cups light corn syrup
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 teaspoons lemon zest
2 tablespoons flour
1 1/2 cups light brown sugar, packed
1 1/2 cups granulated sugar
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Rhea P. Smith, Executive Chef, Soul Cafe, New York, NY
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