Dorothy Ferreria


Candied Yams with Citrus-Pandan Glaze
by Dorothy MJ Ferreria

1 kilo sweet yellow potatoes or yams


1 cup white sugar
1/2 cup water
1/4 cup butter
Juice & rind of 1 orange
1/2 cup water
1 pandan leaf, stripped
1/4 cup mango, or pineapple, or orange marmalade
Juice of calamansi lime

Garnish:    red kaong or sago


1. Peel and slice sweet potatoes into large chunks.

2. To make the sauce, pour sugar and water in a large saucepan. Place over medium heat and allow to boil until caramelized to a nice golden brown.

3. Working quickly, pour in butter, juice and rind of 1 orange, water, pandan leaf and orange marmalde. Mix well.

4. Add raw potato chunks and continue cooking on low heat, stirring frequently until tender. Add calamansi lime after cooking for a stronger citrus flavor. Garnish with red sago and kaong.


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