A Recipe for Candied Yams

Finally there's a reason to celebrate Thanksgiving: my recent discovery earlier this month of Candied Yam at the NPC Nationals Bodybuilding Championships in Miami, Florida.

After an exhaustive web search, all I can make out is that "Candied Yam" is actually one Jeff Long. He competed in the heavy weight class (for lads weighing from 198.50 to 225.25 pounds), and placed 16th (along with 20 other guys - which effectively means he didn't place, only the top 15 are ranked).

Now don't go confusing this Jeff with the other Jeff Long, the nationally ranked (albeit 89th) African American bodybuilder who earned his pro card as a middleweight at the Nationals back in 1995 (Graphic Muscle did).

So that, sadly for the moment, seems to be all there is... so until Candied Yam competes again, enjoy these festive pix!

Alternatively, since yams are a traditional part of the Thanksgiving feast, here's the actual recipe that I'll be trying out this Turkey Day (thank you Essie):

Carmen's Candied Yams

Ingredients:
2 cans canned yams
1/2 cup brown sugar
1/2 cup (1 stick) unsalted butter
3/4 cup crushed pecans
2 cans evaporated milk
marshmallows to cover

In a large pot, mash the candied yams together with the butter, the evaporated milk and the brown sugar. Finally mix in the pecans and simmer for about 15 to 20 minutes. Transfer the mixture to a casserole dish and top off with the marshmallows.

Bake at 325 degrees for 20 minutes or until the marshmallows begin to brown.

Spoon onto warmed plates, serve immediately, and remember to give thanks for all those "Candied Yams."