Candied Yams

We all know that sweet potatoes aren’t yams, but the name remains. During the holidays, when I serve a big meal of country ham with spiced peaches, I save the pickle juice to make this traditional southern dish. The idea is one of many I have learned from the second printing of Orangeburg’s Choice Recipes, sponsored by the city’s PTA in 1948. Many of the recipes are Lowcountry classics that were repeated in the Junior League of Charleston’s Charleston Receipts of 1950.