Roasted Sweet Potatoes with Lime

by Bill Malloy

Makes 8 servings

Ingredients:
3 1/2 lbs sweet potatoes
1/2 stick (1/4 cup) unsalted butter, melted
3/4 tsp salt
1/2 tsp black pepper (or less to taste)
1/2 cup water
1/4 cup sugar
2 TB fresh lime juice (fresh lime juice that has been frozen works just as well)
1 tsp finely grated fresh lime zest

Directions:
1. Put oven racks in upper and lower thirds of oven and preheat oven to 450 degrees.
2. Peel sweet potatoes and cut into 1/2 inch cubes. You should have about 10 cups of sweet potato cubes.
3. Melt the butter and mix with salt and pepper in a large bowl. Add potato cubes and toss to coat.
4. Spread potatoes in one layer in two shallow baking pans (15 x 10 x 1 inch).
5. Roast, uncovered, switching position of pans halfway through roasting, until potatoes are tender and undersides are browned, 15 to 20 minutes total. If potatoes are crowded, use a wide spatula to scrape bottom and turn and gently mix halfway through.
6. While potatoes roast, bring water, sugar, and lime juice to a boil in a small saucepan, stirring until sugar is dissolved. Then simmer until reduced to about 6 tablespoons, 6 to 8 minutes.
7. Toss potatoes with syrup and zest in a large bowl.

Note: Potatoes can be roasted and syrup made a day ahead. Chill each separately in airtight containers. Reheat potatoes in a single roasting pan in oven, and heat syrup in a small saucepan until hot. Toss together, then toss with zest.

Candied Yams

by Dorothea Malloy

Ingredients:
3-4 lbs yams or sweet potatoes
½ cup orange juice
½ cup pineapple juice
½ cup sugar
½ cup packed brown sugar
1/4 tsp ground ginger
1 tsp lemon juice
2 TB cornstarch
1 TB Benedictine
1 TB butter

Directions:
1.  Boil potatoes until just beginning to get tender, not soft, but easy to peel.
2.  Preheat oven to 350 degrees.  Peel potatoes and cut into 1 1/2 " slices.  Place slices in a single layer in a 13 x 9 inch pan. 
3.  Mix 1/4 cup of either juice with the cornstarch.  Heat remaining juices, sugars, and ginger on medium until bubbly and sugar is dissolved.  Add the cornstarch/juice mixture, Benedictine and butter and stir until butter melts. 
4.  Pour sauce over the potatoes and bake 30 minutes.  Turn and baste potatoes; bake 20-30 minutes more.

Mom’s Candied Yams

by Febrina Picone Malloy

Ingredients:
4 1/2-5 lbs boiled yams
1/4 cup butter (or more)
1/2 cup dark brown sugar (or more)

Directions:
1. Peel boiled yams and slice thick, filling a 13 x 9" glass pan.
2. Cover yams with a layer of thin slices of butter and top with dark brown sugar. Bake covered with foil for 30 minutes at 350 degrees.

Holiday Yams, Apples ‘n Pears

by Cyndi Malloy

This is my own recipe and it has evolved over the years. Cooking time will vary, so check with a fork often. Smaller families should cut the recipe in half, as leftovers are only good for a day or so.

Ingredients:
6 large yams, uncooked, cut into quarters​
1-2 apples, cut into 1 inch pieces
1-2 pears, cut into 1 inch pieces
1 cup pecan halves (or more if preferred)
lots of brown sugar
butter

Directions:
1. Arrange yams in 10 x 13 Pyrex pan. (If they are too large, use an additional smaller pan). Top each piece with a dab of margarine or butter. Sprinkle generously with brown sugar. (I use a lot—after all, you can splurge on holidays).
2. Bake at 350° for 1/2 hour, covered (I use foil).
3. Uncover and carefully turn over each yam piece. Add apples, pears, and pecans. Spoon syrup/juice over all.
4. Bake for an additional 20-30 minutes, covered. Uncover if there is too much liquid.
5. Remove covering and baste again.
6. Turn off the oven and leave pan inside, uncovered, so juice will become the consistency of syrup. Yams are done when easily pierced with fork.
7. Turn pieces and baste again just before serving.