• Peeling and Boiling Yams
• Peel the yams using a sharp vegetable peeler or knife. Remove all the skin, and rinse the yams under cold water.
• Cut the yams into evenly sized pieces to ensure even cooking.
• Place the cut yams in a pot deep enough to hold them all. Fill the pot with water, ensuring the yams are fully covered.
• Bring the water to a boil and let the yams cook until they are tender but still able to hold their shape. This should take around 20-25 minutes. Be careful not to overcook them, as they can become mushy.

Making the Candied Sauce

• While the potatoes are boiling, you can proceed to make the candied sauce:
• In a large saucepan, combine ½ cup of butter, 1 ¼ cups corn syrup, ¼ cup of honey, 2 tbsp vanilla extract, ¼ tsp nutmeg, 1 cup + 2 tsp light brown sugar, 1 tbsp cinnamon powder, and ¼ tsp salt over medium heat.
• Stir the mixture until all of the ingredients are combined, and the butter and sugar have melted, forming a smooth sauce.
• Preheat your oven to 350°F (175°C).

Once the yams are cooked:

• Drain the yams in a colander, and rinse them briefly with cold water to stop the cooking process.
• Arrange the yams in a single layer in a baking dish, ensuring enough space is present between each piece.
• Pour the prepared candied sauce over the yams, making sure they are coated evenly.
• Bake the yams for 1 hour at 350°F (175°C), basting them with the sauce every 15-20 minutes to ensure they are well-glazed.
• After the baking time, your Patti Labelle Candied Yams should be tender and coated in a deliciously sweet and spiced sauce. Serve them as a delightful side dish during festive occasions or as a tasty treat for your family and friends.