Florence Mamas Candied Yams Food

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.

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!

KEYSHAWN'S MOM'S CANDIED YAMS

Steps:

• Peel potatoes and cut into 2-inch cubes. Place potatoes in large pot, cover with sugar, brown sugar and butter cook over medium heat until potatoes are fork tender (about 20 minutes) but not mushy.

FLORENCE MAMA'S CANDIED YAMS RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. In an ungreased 2-quart baking dish place sweet potato slices, overlapping slightly and covering the dish. In a saucepan, melt butter over low heat. Stir in brown sugar, cinnamon, nutmeg, and salt. Cook until sugar is dissolved, then add the orange slices. Pour the mixture over the potatoes, covering the entire surface. Cover the dish tightly with foil. Bake 40 minutes, or until the sweet potatoes are tender when pierced with a fork. Remove foil and bake 20 to 25 minutes more or until the top is golden brown. Let stand 15 minutes before serving.

GRANDMA'S CANDIED YAMS

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!

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 SWEET POTATOES (FLORENCE MAMA'S CANDIED YAMS)

Steps:

• Preheat oven to 350 Slice sweet potatoes 1/4" Slice orange thinly In 2-quart baking dish place sweet potato slices, slightly overlapping and covering the dish. In a saucepan melt the butter over low heat, stir in brown sugar, cinnamon, nutmeg and salt. Cook until brown sugar is dissolved then add orange slices. Pour entire mixture over potatoes. Cover dish with foil. Bake for 40 minutes or until potatoes are tender (Stick poatoes with a fork to test). Remove foil and bake for another 20 to 25 minutes or until top is golden brown.

MY GRANDMA'S CANDIED YAMS WITH PINEAPPLE

Steps:

• Preheat the oven to 375 degrees F. Place the sweet potatoes in a 2-quart baking dish. Set aside.
• In a medium pot, melt the butter over medium-low heat. Add the sugar and stir until smooth. Drain the pineapple in a strainer, reserving the juice. Stir in about half the pineapple and half the pineapple juice; reserve the rest of the pineapple and juice for another use. Stir in the cinnamon, cloves and salt. Bring the mixture to a boil, remove from the heat and add the vanilla extract. Pour the mixture directly over the sweet potatoes.
• Cover the dish with aluminum foil and bake until the sweet potatoes are just tender, about 45 minutes. Remove the foil and continue to bake until the sweet potatoes are caramelized, 20 to 25 minutes more.
• Plate and serve immediately. Pour extra sauce from the bottom of the baking dish on top.