Candied Yams With Pecans 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.

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.

BAKED CANDIED YAMS - SOUL FOOD STYLE

Steps:

• Preheat the oven to 350 F.
• Wash the yams.
• Peel, then chop the yams ( make sure that they are about 1/2 inch thick.)
• Place the yams into a 9x13 bake dish.
• Place the butter into a medium sized pot, then melt it over medium heat.
• Once the butter is melted, sprinkle in the white & brown sugar, ground cinnamon,ground nutmeg, ground ginger, and ground clove.
• Turn the stove off, mix the ingredients, then add in the vanilla extract.
• Pour the candied mixture over the yams, and try to coat all the yams with the candied mixture.
• Next, cover the bake dish with foil, then bake the yams in the oven for 30 minutes.
• Remove the yams from the oven, and baste them with the candied mixture.
• Cover the yams, and bake them for another 15-20 minutes.
• Remove the yams from the oven, and let them sit for about 10 minutes before serving.
• Enjoy!

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.

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.

CLASSIC CANDIED YAMS RECIPE

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.

VEGAN CANDIED YAMS

Steps:

• Preheat the oven to 400°F.
• Spread the sweet potatoes evenly into a 2-quart casserole dish or 9-inch deep dish pie plate.
• Place the brown sugar, orange juice, whiskey, butter, cinnamon, ginger, nutmeg and salt into a small pot and place it over medium heat.
• Heat the mixture, stirring frequently, until the butter melts and it comes to a simmer.
• Lower the heat and allow the mixture to simmer for about 10 minutes, until all of the alcohol has cooked off (if using whiskey), and the mixture is very glossy.
• Remove the pot from heat and stir in the vanilla extract.
• Pour the brown sugar mixture over the sweet potatoes. Stir gently a few times.
• Place the dish into the oven. Stir the sweet potatoes every 10 minutes or so while baking.
• Check the sweet potatoes after about 30 minutes. If the sauce is still very runny, stir 3 tablespoons of cold water and 2 teaspoons of cornstarch together in a small cup, then stir the mixture into the sweet potatoes. Return them to the oven to finish baking.
• Bake the sweet potatoes for a total of 40 to 45 minutes, until they're very tender and the sauce is thick and syrupy.
• Remove the dish from the oven and let it sit for a few minutes before serving.

CANDIED SWEET POTATOES WITH BROWN SUGAR AND PECANS

Steps:

• Preheat the oven to 375° F. Lightly spray a 9x13-inch baking dish with non-stick cooking spray.
• Wash and peel the sweet potatoes. Slice them into 1/4 inch slices and place them in the baking dish.
• In a medium-sized pot, combine the butter, brown sugar, cinnamon, ginger, and salt. Heat over medium until just boiling. Remove from the heat and pour over the sweet potatoes. Cover the dish with aluminum foil and bake for 45 minutes or until the sweet potatoes are tender.
• To make the topping, stir together the melted butter, brown sugar, flour, and pecans.
• Remove the sweet potatoes from the oven and remove the foil. Sprinkle the topping mixture over the potatoes and cook for an additional 15 minutes.

CANDIED YAMS

Steps:

• Put mashed yams in casserole. Mix together margarine, cinnamon, ginger, nutmeg, brown sugar and honey.
• Mix in yams with pineapple bits and pecans.
• Top with miniature marshmallows.
• Bake at 325 degrees until heated through and marshmallows are bubbly.
• Note: You may want to cut back on the ginger, I only used 1 teaspoon.

CANDIED YAMS WITH MARSHMALLOWS

Steps:

• Preheat your oven to 400°F (205°C) and butter or spray your 9x13 baking dish with non-stick cooking spray.
• Open and drain your can(s) of canned yams then spread the yams in the bottom of your prepared baking dish.
• Sprinkle a pinch of salt over the yams, then top with butter slices. Crumble the brown sugar over the yams next, followed by a generous layer of mini marshmallows.
• Bake in the center of your oven's middle rack at 400°F (205°C) for 20-25 minutes until the yams are bubbling and the marshmallows are melted and toasted.

CANDIED YAMS RECIPE

Steps:

• Preheat oven to 350 Degrees
• Peel and cut the sweet potatoes in medium chunks and place in a large bowl. Drizzle with canola oil and toss to coat evenly. Spread in a 9X13 rectangle casserole dish. Baked for 45 minutes to an hour. Potatoes should be fork tender.
• In a medium sauce pan, melt the butter. Add the brown sugar, sugar, and molasses. Whisk on medium heat until well mixed. The mixture will begin to caramelize, about 5 minutes. Next add, the bourbon, cinnamon, and allspice, whisk for another 3 minutes. Once the sauce begins to bubble slightly, pour on top of the sweet potatoes. Sprinkle the pecans on top of the sweet potatoes and sprinkle with a pinch of salt. Cover with aluminum foil and cook for 25 minutes. Leave the aluminum foil over the dish until ready to serve.

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.

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.