Southern Candied Yams

My mother made the best yams in the whole world and I am not kidding, well she was my mom so what can I say....

But her yams did melt in your mouth with lots of favor and look and smell so good.

You can tell a good candied yam dish just by looking at it....the color have a lot to do with it that bright orange and yellow color with that gloss of shine and that syrup of goodness.

What made the yams bright is the lemon juice and give it that clean and light taste.

I remember some one bought some candied yams to a church dinner and I just could believe how dark the dish of yams was.

I guess they used dark brown sugar and a lot of dark powder nutmeg and bake those potatoes in the oven to long,

Nobody did not eat those yams and I felt sorry for that sister or brother bring those to the church event.

Ohhhhhh I know what they did, they used the yams in the can and try to fix them up. please please don't ever uses sweet potatoes in a can to make candied yams.

Southern Candied Potatoes

Two cups water

3 medium potatoes cut peel and cut in 3 inch blocks

1 stick butter

1 teaspoon lemon flavor extract

2 teaspoon vanilla extract

1/2 cup sugar

1/2 cup light brown sugar

1 tablespoon nutmeg

1/2 cup corn syrup

Directions Peel the sweet potatoes and cut them into 3 inch slices add water and all ingredients into a pot with a top.

Cover and cook 40 mins or 1 hour until liquid has thicken.

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Flounder fish Stew

1 lb Flounder fillet

1 cup chopped onion

1/2 cup chopped green bell pepper

1 (28 ounce) can tomatoes

2 cups peeled and diced potatoes

1 cup water 1/4 cup ketchup

2 tablespoons Worcestershire sauce

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon thyme

 Directions: 1 Wash the flounder fillets and cut them into 1-inch pieces; set aside. 2 Fry the bacon for 2 to 3 minutes in a large heavy saucepan; add the onion and bell pepper and cook until tender. 3 Add the remaining ingredients and bring to a simmer. 4 Cook, covered, for 30 minutes. 5 Add the fish and cook for another 20 minutes. 6 Correct the seasonings if necessary and serve hot with cornbread.