Time 1h25m Yield Serves 12 (serving size: about 1 cup) Number Of Ingredients 9 Steps:
Preheat oven to 350°F. Layer sweet potato slices in a lightly greased 13- x 9-inch baking dish. Melt butter in a small saucepan over medium. Add sugars, stirring until well combined. Stir in cream; cook, stirring often, just until mixture comes to a simmer, 5 to 7 minutes. Remove from heat; stir in vanilla extract, cinnamon, salt, and nutmeg. Pour sugar mixture evenly over sweet potatoes, and cover with lightly greased aluminum foil. Bake, covered, in preheated oven, about 40 minutes. Uncover and gently stir potato mixture. Bake, uncovered, until potatoes are tender, 25 to 30 more minutes. Transfer potatoes to a serving bowl with a slotted spoon; pour syrup over potatoes. Serve immediately.
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 1h30m Yield 6 to 8 servings Number Of Ingredients 8 Steps:
Preheat the oven to 375 degrees F. Cut off the ends of the yams, then peel and cut the yams into 1/2-inch-thick circles. Add to a 2-quart baking dish. Set aside. In a medium pot, melt the butter over medium heat. Add the brown sugar and stir until thoroughly blended. Stir in the pineapple juice, cinnamon, vanilla and cloves. Taste the mixture to make sure it’s sweet to your liking and pour over the yams. Spread the strawberry preserves on top of the yams. Cover the dish with aluminum foil and bake until the yams are semi-tender, about 40 minutes. Remove the foil and bake until the yams are caramelized, 20 to 25 minutes more. Plate and serve hot. And don’t forget to pour the sauce from the baking dish on top!
Time 35m Yield 8 Number Of Ingredients 7 Steps:
Simmer the remaining ingredients: Mix the remaining ingredients (orange juice, brown sugar, ground ginger, cinnamon, butter) in a shallow, wide sauté pan and bring to a boil on high heat.
Time 40m Yield 10-12 serving(s) Number Of Ingredients 5 Steps:
Pour can of Yams in a casserole (or oven safe cookware). Drain and save 1/2 cup of liquid and pour back into yams. Sprinkle Yams with Brown Sugar, cinnamon, nutmeg and mix well. Pat Butter on top. Place in preheated 350’ oven for 30-35 minutes.
Time 30m Yield 8 Number Of Ingredients 12 Steps:
Stir salt into 2 quarts cold water in a large pot. Transfer sweet potato pieces to pot and place over high heat; bring to a simmer. Reduce heat to medium-low and simmer until potatoes are not quite tender but still cooked, 5 to 7 minutes. Use the tip of a knife to test for doneness. Drain. Place brown sugar, butter, lemon juice, maple syrup, ginger, cinnamon, cayenne, and pinch of salt in a skillet. Place over medium-high heat, stirring until glaze ingredients melt and start bubbling. Continue cooking, stirring occasionally, until mixture begins to thicken up, 4 to 6 minutes. Transfer drained sweet potatoes to skillet. Raise heat to high and cook and stir until potatoes are coated with glaze and very tender, and glaze has thickened, 5 to 8 minutes. Transfer to serving dish; garnish with chopped nuts.
Time 2h Yield 8 serving(s) Number Of Ingredients 6 Steps:
Combine all ingredients except sweet potatoes in 2 quart saucepan. Bring to a boil stirring occasionally. Reduce heat and simmer about 45 minutes, stirring occasionally. Place sliced sweet potatoes in an ungreased 9x13 dish in a single layer cut side up. Pour syrup over potatoes coating all pieces. Bake at 400 degrees until bubbly about 45 minutes basting every 15 minutes.
Time 40m Yield 6 Number Of Ingredients 4 Steps:
Preheat oven to 400 degrees F (200 degrees C). Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows. Bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.
More about “candied yams recipes”
Time 4h Yield 6 to 8 servings Number Of Ingredients 10 Steps:
Heat oven to 400 degrees. Wash and peel the yams, then cut into 1/2-inch pieces. Transfer the yams to a 9-by-13-inch baking dish. In a medium pot over medium heat, cook the butter until it starts to bubble, about 2 minutes. Once the butter is melted, add both sugars along with the maple syrup, orange zest, cinnamon, nutmeg and salt. Turn off the heat and remove the pot from burner. Stir to combine, then add the vanilla extract. Pour the sugar-butter mixture over the yams, and toss to coat. Cover baking dish with aluminum foil and bake for 30 minutes. Remove from the oven, and using a spoon, baste the yams with the sugar-butter mixture collecting at the bottom of the baking dish. Cover again and bake for another 15 to 20 minutes until tender. If desired, remove the foil and bake uncovered for another 10 minutes to thicken the syrup. Remove the yams from the oven and serve hot.
