- 10
Ingredients
- 5 small (or three large) yams
- 1/2 C butter
- 1/2 C flour
- 1 12 ounce can evaporated milk
- dash salt
- 1 1/3 C brown sugar
- 1/2 C milk
Preparation
Step 1
1. Peel your pretty yams.
2. Slice them into rings. Try to cut them about the same thickness (did that make sense)?
3. Put them in a large pot, cover with water, get that baby on the stove and boil them. Be aware that these yams cook a little faster than a regular potato. Once you can press a fork into the center of one of the larger yams remove the pan from the heat. You don't want them to get over cooked.
4. Pour them into a colander in your sink.
5. While your yams cook, make the yummy caramel sauce. Melt your butter in a medium sized sauce pan over medium high heat.
6. Pour the flour into the melted butter and combine the two with a whisk.
7. Pour the evaporated milk into the sauce pan.
8. Add a little dash of salt.
9. Stir the ingredients together. Turn up the heat just a bit and and bring it to a boil stirring constantly.
10. Once you have a bit of a boil going add the brown sugar. Whisk it all together and bring the mixture back to a boil. Once it comes to a boil this time, it will get quite thick.
11. Stir the milk into the sauce and let it come to a boil once more.
12. Remove the pan from the heat. Your sauce should be thicker than gravy, but thinner than pudding.
13. Pour the yams into a 9x9 pan, sprayed with cooking spray.
14. Pour the sauce over the yams, cover the pan with tin foil and bake at 350 for 40 minutes, or until bubbly throughout.