Candied Yams

• 3 whole Medium Sized Yams (sweet Potatoes)
• 3 Tablespoons Earth Balance (non-hydrogenated) Margarine
• 1/4 cups Honey
• 1/4 cups Pure Maple Syrup
• 1 Tablespoon Barley Malt Syrup (heaping)

1. Preheat the oven to 350 degrees.
2. Bake the yams until they are not quite done. Remove them from the oven and allow them to cool. Cut off the ends, peel them and cut them into approximately 1" slices.
3. Heat a heavy 10" skillet or pot on medium-low and melt the Earth Balance. Add the honey, maple syrup, and barley malt syrup and stir.
4. Add the sliced yams to the pan, wedging them all in there. Lift the pan (wearing pot holders), tilting it so that the sauce covers the yams. Cook for 10 minutes, lifting and tilting occasionally.
5. Carefully turn the yams over. Cook for another 10 minutes, lifting and tilting your pan again so the sauce covers the yams.

margarine, ubc, ubc, barley

Taken from tastykitchen.com/recipes/sidedishes/candied-yams/ (may not work)