on the table: Baked Sweet Potatoes

sweet potatoes

By Tesha Thompson 

For many Sunday dinners and family gatherings, sweet potatoes, also commonly known as candied yams, play a huge role in bringing my family closer. At every gathering, it is highly requested that I make this dish. While there have been a few recipes for this dish in my family already and a few different styles of making it, it makes me happy knowing that I have a sweet and tasty treat that brings many people joy. 
Growing up, my mother would make them above the stove, and everyone absolutely loved them. However, during the pandemic, we found new and innovative ways to recreate her dishes. When I came across her recipe for candied yams, I decided to put my own twist to it, and now it is a family favorite. 


Sweet potatoes 
Vanilla extract 


1.   Peel potatoes and place in cold water until you have completed all of the potatoes.
2.   Rinse the potatoes, and place them into a new bowl of cool water. 
3.   Slice the potatoes.
4.    Preheat oven to 350 degrees Fahrenheit. 
5.    Lightly grease pan with butter. 
6.    Pour a thick and even layer of sugar into pan. 
7.    Fill pan with one layer of potatoes, and pour a layer of sugar on top. 
8.    Repeat Step 6 until you have used all potatoes. 
9.    Cover pan with lid or aluminum foil and place in the oven. 
10.    After 30 minutes, add vanilla extract. 
11.    Continue cooking for another 20 minutes. 

3.   Put ham in oven to cook for 20 to 30 minutes. Then, pour the glaze over the ham and place back in oven for 10 to 15 more minutes. Now, take it out and put the cherries and pineapples on the ham by placing the cherries in the center of the pineapple, and pour the remainder of the glaze over the pineapples and cherries. Place back into oven for 10 minutes. 
4.   Take the ham out of the oven and allow it to cool slightly before serving. 


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