Time 2h15m Yield 6 Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees F (200 degrees C). Roast whole yams in preheated oven until heated through but not quite tender, 35 to 40 minutes. Allow to cool. Reduce oven heat to 350 degrees F (175 degrees C). Melt butter in a large pot over medium heat. Stir brown sugar, orange juice, and nutmeg with the melted butter to dissolve the sugar completely; bring to a boil, reduce heat to low, and cook until the liquid thickens into a syrup, 10 to 15 minutes. Peel cooled yams. Cut yams into bite-size chunks; arrange in a single layer in a 13x9-inch baking dish. Drizzle syrup over the yams. Bake in the preheated oven, twice opening the oven to spoon syrup over the yams, until the chunks are fork-tender, about 35 minutes. Arrange marshmallows over the yams and continue baking until the marshmallows are puffy and browned, about 10 minutes more.
Time 50m Yield 8 servings Number Of Ingredients 7 Steps:
Cut the sweet potatoes crosswise into 1-inch-thick rounds. Halve or quarter any extra-large pieces so that they are all similar in size. Melt the butter in a large Dutch oven over medium heat. Combine the brown sugar, granulated sugar, pumpkin pie spice and salt in a small bowl. Add the sugar mixture to the Dutch oven and whisk until it forms a paste. Add the potatoes and stir well, spooning the sugar mixture over the potatoes to coat evenly. Cover and cook the potatoes, stirring occasionally and gently to avoid breaking them up, until they are just tender when pierced with the tip of a knife and the sauce resembles a thin syrup, 25 to 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and toast until dark brown with a light scent of roasted nuts, about 8 minutes. Season the pecans with some salt while warm, let them cool completely and coarsely chop. Transfer the potatoes with their sauce to a large serving platter and sprinkle the pecans over the top.
Time 35m Yield 20 Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Spray 2 pieces of aluminum foil with cooking spray. Mash drained yams in a large bowl with a fork. Add ingredients in the following order, mixing well after each addition: brown sugar, cinnamon, cloves, allspice, and heavy cream. Pour mixture into two 8-inch square baking dishes. Sprinkle 1/2 of the marshmallows over each dish and cover with aluminum foil, spray-side down. Bake in the preheated oven for 20 minutes. Remove foil and bake for an additional 5 minutes.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Drain yams saving 3/4 cup of the syrup. Combine syrup, butter, raisins, cinnamon and marshmallows. Heat over medium stirring till marshmallows melt. Add yams and stir. Pour mixture into casserole dish. Bake at 350 degree oven for 30 minutes. Top with some extra mini marshmallows and bake additional 10 minutes til browned.
Time 50m Yield 4 quarts, 12 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees. Spray a 9x13x2 baking pan (or 4 quart casserole) with cooking spray. Mix flour, brown sugar and salt in a microwavable 4 cup measuring cup. Add syrup from yam cans so that the measuring cup contains about 2 1/2 cups. (You’ll add about 2 cups of syrup, but some of the sugar and flour dissolves.) Stir. Add butter, sliced. Microwave, stirring frequently, until sauce is thick, but still pourable. This step took me about 10 minutes. I start with 90 seconds, then stir every 30 or 20 seconds. If it gets too thick, add water and stir. Place yams in sprayed casserole. Pour sauce over yams. Bake until the sauce starts to bubble, about 25 minutes. Top with marshmallows and return to the oven to brown, about 10 minutes.
Number Of Ingredients 8 Steps:
Place the peeled and cut yams into a large pot and cover with water. Place the pot on the stove top, turn the heat to high, and let the yams boil for about 5 minutes. Then, drain the yams and set the to the side. In a separate pot, add 1 stick of butter and begin to melt it over medium-high heat. Once the butter is melted, reduce the heat to low and add in the granulated sugar and the brown sugar. Stir and cook for 1 minute, then turn the heat off. Sprinkle in the ground cinnamon, ground nutmeg, and ground ginger. Stir and add in the vanilla extract. Place the yams into a buttered baking dish and pour the candied mixture all over the yams. Fold in the ingredients and make sure the yams are well coated with the candied mixture! Place the yams in a preheated 375°F oven, uncovered for 20 minutes. Remove the yams from the oven and add the marshmallows on top. Place the yams back into the oven for 5 to 7 minutes or until the marshmallows are cooked to your liking.
