Lunch: Grandma's Candied Yams

This recipe includes superfoods such as:

Cinnamon

Health benefits of Grandma's Candied Yams

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

4 large yams
1 stick unsalted butter
2 cups dark brown sugar
1/2 cup canned pineapple juice
2 1/2 to 3 teaspoons ground cinnamon
1/2 tablespoon pure vanilla extract
Pinch ground clove
1/2 cup strawberry preserves

Instructions

Preheat the oven to 375 degrees F. Wash and dry the yams and cut off the ends. Peel, then cut into 1/2-inch thick circles. Place into a 12-by-9-inch casserole dish. Set aside. In a medium pot, melt the butter over medium heat. Add the brown sugar and stir until thoroughly blended. Stir in the juice, cinnamon, vanilla and clove. Taste the mixture to make sure its sweet (to your liking) and pour over the yams. Spread the preserves on top of the yams. Cover the dish with foil and place it in the oven until the yams are semi-tender, 40 minutes. Remove the foil and bake to get a nice caramelization, 20 to 25 minutes. Plate and serve hot. And don't forget to pour the sauce from the pan on top!
NotesA viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.