Write an article based on this "Scrub the yams. Place them in a pot and cover with water. Boil the yams until they are tender. Drain the water and keep the pot on hand. Peel the yams. Slice the yams into discs. Place the sliced yams back into the pot."

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Use a vegetable brush to scrub the yams to remove dirt and roots. Rinse the yams under cool running water. Do not peel them yet; you will do that after you cook them. Because of this, it's important that the yams are clean.  Take a look at the yams to make sure they are fresh. Use a paring knife to slice off any bruised or black spots. Leaving the peels on will help the yams cook evenly while keeping the flesh intact. If you'd prefer to peel the yams first, your candied yams will taste delicious but won't have a firm texture. Use a large pot big enough to fit all of the yams. Fill the pot with enough cold water to cover the yams by about an inch. Make sure the water is several inches from the rim of the pot, or it will bubble over as the yams cook. Place the pot over high heat and bring the water to a full boil. Boil the yams for about 20 minutes, until you can easily poke into their centers with a fork. The yams should be tender, but not mushy. When the yams are ready, remove them from heat and drain the water from the pot. Keep the pot close by; you will be putting the yams back into the pot later on.  If you're in a hurry, transfer the yams to a cooking rack to cool off. Otherwise, just keep the yams in the pot while you begin making the glaze. When the yams are cool enough to handle, remove the peels with your fingers. They should easily come off in strips. Try to keep the flesh of the yams intact as you peel. Keep going until all of the yams are peeled. Set the yams on a cutting board. Use a paring knife to slice the yams into ¼ to ½ inch (0.64 to 1.27 centimeters) thick discs. The discs should all be the same thickness. The sizes of the discs will vary according to the shape of the yams which taper at the ends. Keep the pot covered, so that the yams don't dry out or lose color. You will be mixing the glaze into the yams later.