Candied Yam Apple Pecan Bake Food

CANDIED YAMS CASSEROLE WITH PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Put yams in a microwave safe bowl; heat in the microwave oven until softened, about 75 seconds.
• Transfer cooked yams to a large mixing bowl; add white sugar, milk, 1/2 cup butter, and eggs and beat with a hand mixer until smooth. Pour the yam mixture into the prepared baking dish.
• Mix brown sugar, pecans, 1/2 cup butter, and flour together in a bowl with a wooden spoon until crumbly, sprinkle over the yam mixture to cover.
• Bake in preheated oven until golden brown, about 30 minutes.

OLD-FASHIONED RED CANDIED APPLES

Steps:

• Mix 1st 3 ingredients in saucepan.
• Put on high heat with candy thermometer positioned in center of fluid level.
• While it is boiling, thoroughly wash and dry your apples, and spear with the sticks.
• Boil mixture until reaches hard crack (300ºF), then immediately add red food coloring and stir.
• Quickly immediately dip the apples, twisting to cover, and set on a greased cookie sheet.

WHISKEY-GLAZED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Place the potatoes on a baking sheet and cook the potatoes whole, do not pierce. Bake for 45 minutes to 1 hour. Lightly squeeze the potatoes - if they are soft, they are done. Let cool.
• In a small saute pan over high heat, add the pecans and lightly toast. Add 4 tablespoons of butter, reduce the heat to medium, add the agave and spices, and allow to simmer for 4 to 5 minutes. Add the whiskey and continue to simmer for 5 minutes more.
• Peel the potatoes and cut into 1/2-inch slices. Butter the bottom and sides of an 8 by 8-inch baking dish. Arrange the sweet potatoes, alternating with the apples. Pour the whiskey-pecan mixture over the top and place in the oven.
• Bake for 30 minutes, basting the top with the whiskey sauce once at 15 minutes.
• Remove and serve immediately.

PECAN PIE V

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
• Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

CANDIED YAMS AND APPLE

Steps:

• Peel, slice and boil yams for about 1/2 hour.
• Drain and reserve 1 1/2 cups liquid. Bring liquid to a boil, add sugar, cane syrup, spices, brandy and lemon.
• Reduce heat and cook about 5 minutes.
• Add fruits and simmer another 10 minutes.
• Add corn starch dissolved in a little water, cook for 10 minutes.
• Place yams in a baking dish and poor syrup over them.
• Bake until bubbling.
• Top with marshmallows, if desired, about 5 minutes before removing from oven.
• Sprinkle with pecans after removing from oven.

YAM AND APPLE CASSEROLE

Steps:

• Place yams in a large saucepan with enough water to cover. Bring to a boil, and cook 30 minutes, or until tender but firm. Drain, peel, and cut into 1/3 inch thick slices.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a small saucepan over medium heat, melt the butter with the cornstarch and brown sugar. Mix in the apple juice, lemon juice, cinnamon, and allspice.
• Alternate layers of yams and apples in the prepared baking dish. Pour the apple juice mixture over the layers.
• Cover, and bake 1 hour in the preheated oven. Remove cover, and continue baking 30 minutes. Baste frequently with the juices from the pan to prevent drying.

CANDIED SWEET POTATOES WITH PECANS

Steps:

• Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or just until tender. Drain. , When cool enough to handle, peel and cut into 1/4-in. slices. Place in a greased shallow 2-cup baking dish. , In a small bowl, combine the brown sugar, pecans, pineapple juice, lemon juice and cinnamon; sprinkle over sweet potato slices. Dot with butter. , Bake, uncovered, at 350° for 15 minutes or until bubbly and heated through.

CANDIED YAM APPLE PECAN BAKE

Steps:

• Preheat the oven to 350 degrees.
• Empty the 3 cans of yams into an 8x8 baking pan.
• Mix brown sugar in with sauce from the yams.
• Drop the butter onto the top of the yams.
• Slice apples with skin on very, very thin and remove their cores.
• Place the slices on top of the butter and yams.
• Sprinkle cinnamon and nutmeg over the apple slices.
• Sprinkle the chopped pecans evenly over the apples and gently mix everything together as much as possible.
• Cover all ingredients with entire bag of mimi marshmallows.
• Bake at 350 degrees until hot and marsmallow on top are melted and golden brown.
• You may increase amounts to make in larger or smaller pans.

SOUTHERN CANDIED SWEET POTATO CASSEROLE WITH PECANS

Steps:

• Preheat the oven to 350 degrees F.
• Use a mandolin, a food processor with a slicing blade, or sharp knife to slice the sweet potatoes as thin as possible, 1/8 of an inch or less.
• Spray a 9-inch round baking dish with sides at least 2 1/2 to 3 inches high, lightly with non-stick cooking spray.
• Place the sweet potato slices around the dish in a circular pattern. Set aside.
• Mix the brown sugar, cinnamon, nutmeg, salt, and cloves in a small bowl and sprinkle it evenly over the sweet potato slices.
• Top evenly with the cubes of butter.
• Cover the dish with either aluminum foil or a lid and bake for 75 minutes.
• Remove the casserole from the oven and remove the foil or lid.
• Sprinkle the pecans evenly over the top and bake for an additional 10 minutes.
• Let sit for about 10 minutes before serving.

CANDIED YAMS AND APPLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Toss apple, pecans, brown sugar, and cinnamon together in a bowl. Alternate layers of coated apple and cut yams in an 11x7-inch pan. Dot with margarine and cover.
• Bake in the preheated oven until reduced and bubbly, 30 to 40 minutes. Cover with marshmallows and continue to bake until golden, 10 to 20 minutes more.

PECAN TOPPED SWEET POTATO APPLE BAKE

Steps:

• Cut sweet potatoes into thin slices. In a large bowl, combine the sweet potatoes, pie filling, butter and cinnamon. Transfer to a greased 1-1/2-qt. baking dish., In a small bowl, combine the topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

BLACK FOLKS SOUTHERN CANDIED YAMS

Steps:

• Wash the sweet potatoes. (I like to use this vegetable scrubber HERE.)
• Peel and cut the sweet potatoes into thick round wedges.
• Then set them aside to soak in a bowl of cool water to prevent browning while you're preparing the candied yams syrup.
• Melt the butter in a medium-sized bowl in the microwave.
• Add the brown sugar, granulated sugar, cinnamon, nutmeg, maple syrup, ginger, ground clove, and vanilla extract to the melted butter.
• Mix the ingredients well to create the syrup glaze for the candied yams.
• Next, Drain the sweet potato rounds in a colander.
• Open the Instant Pot lid and add ½ a cup of water and the sweet potato rounds to the stainless-steel inner pot.
• Pour the syrup glaze over the sweet potatoes.
• Close the Instant Pot lid (make sure the valve is up - in the position for sealing) and pressure cook on high for 5 minutes.
• When the cooking time is finished, allow a natural pressure release for at least 5 minutes.
• To open the Instant Pot lid, move the valve to 'venting' and manually release any remaining pressure, if applicable.
• Optional - Open the Instant Pot lid and sprinkle the miniature marshmallows over the cooked, candied yams.
• With the lid placed not entirely on the Instant Pot (in a resting position, so it doesn't lock back into position on the pot) continue with the setting on 'keep warm.'
• After about 5 minutes, check to see if the marshmallows have melted.
• Once the marshmallows are melted, turn off the Instant Pot and transfer your Black folks' Southern candied yams recipe to a serving dish.
• Serve right away and enjoy!

STOVETOP CANDIED SWEET POTATOES WITH PECANS

Steps:

• prepare a steam bath for the sweet potatoes; I filled a large pot with 1/2″ of water and placed a metal sieve over top of it. Once the water starts to steam, add in the sweet potatoes and cover. Steam for 10 to 12 minutes, until fork tender. Once tender, remove from the pot and set aside; save 2-3 tablespoons of the steaming water for step 3.
• Melt the butter in a large saucepan or skillet over medium heat. Once melted, add in the brown sugar, cinnamon, ginger, and salt and whisk well, until a glossy syrup forms. Add 1 tablespoon of the steaming liquid to the pot and quickly whisk until the brown sugar has melted (add more water only if necessary).
• Add the steamed sweet potatoes and pecans to the butter/sugar mixture, spreading them evenly across the pan. Use a spatula to flip or stir the mixture every 2 min, cooking for 10-12 minutes total. Potatoes are done when slightly browned and nuts are golden.
• Transfer to a serving dish and top with flaky salt, if desired. Serve warm; leftovers will keep in the refrigerator for up to 5 days.