Brandied Yams Food

CLASSIC CANDIED YAMS

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.

CHEF JOHN'S CANDIED YAMS

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.

BRANDY YAMS

Steps:

• Preheat oven to 350°F.
• Boil the four medium yams with skins until tender. Then drain and peel the yams. Either slice or cut them into cubes and place in a buttered casserole dish.
• Boil the brown sugar, water, butter and raisins. Once the sugar is fully melted and the mixture has a good boil add the brandy and remove from heat. Pour mixture over the yams.
• Then add a layer of the small marshmallows on top of the yams (may add sliced almonds to your liking).
• Bake at 350°F for 30 minutes uncovered. Be sure to baste occasionally.

BRANDIED CANDIED YAMS CASSEROLE

Steps:

• Topping:.
• 1/2 c packed brown sugar.
• 2 tbsp cold butter.
• 2 tbsp all purpose flour.
• 1/4 tsp ground cardamon or ground cinnamon.
• 1/2 c chopped pecans.
• Preheat oven to 350.
• In a large bowl, beat the yams with electric mixer on med speed till well mashed.
• Add brown sugar, melted butter, brandy, orange juice, water, vanilla and salt.
• beat until combined.
• add slightly beaten egg and beat until smooth.
• transfer to 2 quart rectangular baking dish.
• For Topping.
• In a small bowl combine the brown sugar flour and cardamom or cinamon.
• Using a pastry blender cut in the cold butter until the mixture resembles coarse crumbs.
• stir in pecans.
• sprinkle the topping over the yams mixture.
• bake at 350 for 20 - 25 min.

BRANDIED YAMS

Steps:

• Cook yams in boiling water to cover 45 minutes or until tender; cool to touch.
• Peel and mash.
• Stir in sugar and next 6 ingredients; spoon mixture into a lightly greased 11x7 inch baking dish.
• Brush top with 1 tablespoon melted butter; sprinkle with orange rind.
• Bake at 350 degrees for 25-30 minutes.

CANDIED YAMS WITH PECANS

Steps:

• Bring a large pot of lightly salted water to a boil. Add yams and cook, stirring occasionally, until tender, 12 to 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Drain and transfer to a bowl with butter, 4 tablespoons brown sugar, cream, and 1/2 teaspoon cinnamon. Mash until all ingredients are incorporated and butter is melted. Transfer to a casserole dish and sprinkle with remaining brown sugar and cinnamon. Arrange pecans and marshmallows over the top.
• Bake in the preheated oven for 20 minutes.

BRANDIED CANDIED SWEET POTATOES

Steps:

• Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil. Cook 15 minutes, or until tender but firm. Drain, and set aside.
• In a large skillet over low heat, melt the butter. Stir in the brown sugar, brandy, and salt. Add the sweet potatoes, and stir to coat. Cook, stirring gently, until sweet potatoes are heated through and well glazed.

LIGHTER WHIPPED CANDIED BRANDIED YAMS WITH PECANS

Steps:

• MAKE THE YAMS:.
• Preheat the oven to 350 degrees Fahrenheit.
• In a large bowl, using an electric mixer set on medium speed, beat the yams for 2 minutes, or until well mashed.
• Beat in the brown sugar, orange juice concentrate, brandy or rum extract, cornstarch, vanilla extract and salt.
• Add the egg whites and beat until smooth.
• Transfer to a shallow 2-quart baking dish and smooth the surface.
• MAKE THE TOPPING:.
• In a microwaveable bowl, combine the brown sugar, butter, and cinnamon.
• Microwave on HIGH for 30 seconds, or until melted.
• Stir until blended.
• ASSEMBLE CASSEROLE:.
• Scatter the pecans over the yams and drizzle with the toppping.
• Bake for 30-35 minutes or until the topping is golden and bubbly.

BRANDIED PEACHES & YAMS

Steps:

• Drain peaches & arrange halves in a baking dish w/cut side up (To make more secure, cut a thin slice from the bottom).
• Cream canned sweet potatoes & butter.
• Add brown sugar, orange peel, salt & brandy (If needed, use reserved peach syrup to get a smooth consistency).
• Spoon mixture into peach halves.
• sprinkle w/chopped nuts + brown sugar
• bake at 350°F (uncovered) for 15-20 minutes.