CANDIED YAMS FROM A CAN RECIPES

Steps:

• Preheat oven to 400°. Butter a medium baking dish.  In a medium saucepan over medium heat, combine sugar, orange juice, butter, cinnamon stick, bourbon if using, nutmeg, and salt. Stir to combine and bring to a boil, then reduce to a simmer and cook until it has thickened slightly, about 10 minutes. When reduced, remove and discard cinnamon stick. Meanwhile, prep potatoes: Peel potatoes and slice into 1/2" rounds, then layer in prepared baking dish. Pour thickened syrup over potatoes and cover dish with aluminum foil.  Bake 30 minutes, then remove foil and bake about 50 minutes to 1 hour more, basting with sauce every 15 minutes.  Let cool slightly before serving.

Steps:

• Preheat oven to 350°. Grease a 9- by 13-inch baking dish with nonstick cooking spray. Scrub sweet potatoes to remove any dirt, then peel, slice crosswise ½ inch thick, and arrange in the baking dish.
• Melt butter in a medium saucepan over medium heat. Sprinkle in salt, cinnamon, nutmeg, and sugars and whisk until all ingredients are incorporated into butter. (The sugars will melt as the dish bakes.) Remove from heat and stir in vanilla.
• Pour butter mixture over sweet potatoes, covering them as best as you can (the sauce may be difficult to spread, but once it heats up, you’ll baste it again). Cover the baking dish with foil.
• Bake sweet potatoes for 30 minutes. Remove the potatoes from the oven and baste them with the candied mixture. Replace foil and bake until the sweet potatoes are tender when pierced and the sauce is thick enough to coat a spoon, 15-20 minutes more. If you’d like the sauce a little thicker, remove the foil and bake uncovered about 5 minutes.
• Remove from the oven, let rest 5-10 minutes, and then serve.