Ham and Yams

Tonight we had the best dinner. I made maple ham and alongside it we had Paula Deen's yams. Everything was so yummy, and it was nice to actually eat something that tasted great.

Often times, in the summer when it is so unbelievably hot, it is hard to actually enjoy eating. Not to mention how much of a hassle cooking can be when it's too hot outside, but fortunately for us, we at least used the crock pot for part of the meal.

Somehow, eating food that comes from one of Paula's cookbooks or shows just makes me feel good. It seems to be a good sign that we started the week off just right!! Having leftovers for lunch the next day isn't too shabby either.

I adore sweet potatoes, and the hubs has grown to like them too. I found this recipe many years ago, and it has always turned out. This seems to be a good recipe to convert those that have never been sure about sweet potatoes before.

Sweet Potato Yams:

3 large sweet potatoes
3 cups water
1 1/2 cups sugar
1 tsp. vanilla
4 Tbsp. butter
1 tsp. cinnamon
1/4-1/2 tsp. nutmeg

Wash and dry the sweet potatoes, and prick them with a fork. Preheat the oven to 400 degrees. Bake the sweet potatoes for an hour. Thirty minutes into the baking process, make the sauce on the stove. Bring the water, butter, sugar, vanilla and spices to a boil. Reduce heat and simmer for 20 minutes. Once sweet potatoes are baked and cooled, peel them and slice them into 1/2 inch rounds. Place them into slightly greased baking dish and cover with sauce. Bake at 350 degrees for 25 minutes.

I am linking this recipe to Mommy's Kitchen for Potluck Sunday.