Candied Yams

You don't have to wait for New Year's Day, or Thanksgiving for Candied Yams. They're a delicious treat with most any meal. I love the flavor and texture of Sweet Potatoes, a.k.a. "Candied Yams," and usually treat myself to some when they're on sale. They take a while to make, but the wait is well worth it.

Candied Yams (Sweet Potatoes)

3 to 4 medium Yams
1/3 to 1/2 cup butter
1/3 to 1/2 cup brown sugar
1/3 to 1/2 cup water
1/4 tsp cinnamon
1/4 tsp nutmeg

Bake Sweet Potatoes in oven at 375 degrees for one hour until potatoes are tender. While potatoes are baking, combine remaining ingredients in a medium-size pot and cook on medium high heat until mixture begins to bubble. Lower heat to a simmer and cook until mixture thickens and coats spoon. When potatoes have cooled, peel skin off. Slice potatoes about an inch thick and place in a buttered glass baking dish. Pour sauce mixture over potatoes and bake at 375 degrees for 30 to 40 minutes, or until light brown. Base potatoes with sauce once during baking.

Collard Greens

I love a nice home-cooked meal on Sunday. So, today, I cooked some Collard Greens to go with my baked chicken and Macaroni & Cheese. It takes a few hours for the Collards to cook, but it's worth the wait when they're done. They're simple to cook, too.

Collard Greens

1 Ham Hock
1 pound package Cut N Clean Greens - Collard
1/4 to 1/2 tsp. Red Pepper Flakes
2 to 3 tablespoons chopped onions
1 to 2 cloves chopped garlic, optional
Salt, pepper, cayenne pepper to taste

Place Ham Hock in large pot and cover half way with water. Add red pepper flakes and bring to a boil, then lower to a simmer. Cover with lid and cook about 45 minutes. Add Collard Greens and remaining ingredients and cook 45 minutes longer. Splash a little vingegar on top of greens before serving if desired.