Candied Yams

 (adpated from Chef Paul Prudhomme’s Louisiana Kitchen )

• 3 large sweet potatoes (@2 1/2 pounds), peeled and cut into @2″ pieces
• 10 ounces unsalted butter
• 1 1/2 cups water
• 3/4 cups white sugar
• 1 1/4 cups dark brown sugar
• 1 tablespoon vanilla extract
• 2 tablespoons bourbon
• 2 cinnamon sticks
• 1 teaspoon freshly grated nutmeg
• pinch of salt
• @ 1/2 each an orange and a lemon

1. Place the butter in a large saucepan, and allow it to melt, then whisk in the sugars, nutmeg, salt, vanilla and bourbon and whisk to dissolve. Add the sweet potatoes and cinnamon sticks, then bring to a roiling boil, covered.
2. Reduce the heat and simmer covered for about 20-30 minutes, until tender. 
3. Remove the cover. Add 6-8 each of thin orange and lemon slices, seeds removed, and simmer another 25 minutes or so, to reduce liquid.
4. If the sweet potatoes are very tender, and you’d like to reduce the liquid further, remove the solids with a slotted skimmer, and bring liquid to a boil, until it’s thick and syrupy.

Yield: @ 8 servings