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Candied Yams

1 stick unsalted butter
1 cup granulated sugar
1/4 cup freshly-squeezed orange juice
1 teaspoon grated orange rind
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 pounds yams, peeled, cut in half lengthwise, then sliced 1/2-inch thick
1 lemon, thinly sliced and seeds removed
1/2 cup pecan halves

Preheat oven to 350 F. In a small saucepan, combine butter, sugar,
orange juice, orange rind, cinnamon, and nutmeg. Heat slowly,
stirring occasionally, until butter is melted and mixture is well
blended.

In a large mixing bowl combine yam slices, lemon slices, pecans,
and warm glaze mixture, tossing to coat evenly. Butter a 15x10x2
Pyrex baking dish. Arrange yam slices alternately with lemon slices
and pecans. Pour any remaining glaze mixture over top.

Bake uncovered in center of oven for 1-1/4 to 2 hours, basting
thoroughly every 10-15 minutes with glaze in baking dish. Baking
time will vary according to moisture content of yams. Yams are
done when they can be easily pierced with the tip of a knife and
most of the glaze mixture has been absorbed. The remaining glaze
should be the consistency of thick honey.

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