Holiday Yams Food

CANDIED YAMS

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.

THANKSGIVING YAMS

Steps:

• In a medium saucepan over medium heat, mix the sweet potatoes, butter and lemon juice. Break the gingersnap cookies into the mixture. Stirring occasionally, cook until thick, about 15 minutes.
• Cover the mixture with desired quantity of marshmallows. Remove from heat and cover 5 minutes, or until marshmallows have melted. Serve warm.

HOLIDAY YAM BAKE

Steps:

• Peel the yams, cut them up in large pieces for boiling.
• Boil the yams in a large pot for 30 minutes or until tender.
• Drain and mash with mixer.
• Add in eggs, butter, milk, sugar, vanilla. Beat until creamy.
• Pour into 9x13 baking dish.
• Bake 20 minutes at 400 degrees f.
• While the top is baking, crush 12 Lorna Doone cookies. You want bits and pieces, not dust.
• Melt 1/2 cup butter.
• Combine crushed cookies, brown sugar, pecans and melted butter. I suggest not using a mixer. The idea is to get the ingredients mixed, but not processed into mud. Just get the stuff mixed up.
• Remove the casserole from oven at the end of the first baking time.
• Distribute the topping carefully over the top of the casserole. There will likely not be sufficient topping to cover it all. No problem. Get out some mini marshmallows and cover the top to suit your liking. I ended using two cups worth.
• Return the casserole to the oven for a maximum of 5 minutes. I recommend keeping a wary eye on it to remove it should the marshmallows start burning. Some folks like marshmallows toasted dark, so of course, you will want to let this go according to your preferences.
• When done, we covered the casserole with foil and drove across town to have Thanksgiving dinner with family. The casserole remained very hot the entire time, and was just perfect to serve up thereafter.

HOLIDAY SUNSHINE YAMS

Steps:

• Melt butter.
• Add whole cranberry sauce to it and cook down.
• Let it cook 5 minutes.
• Add 1 tsp of cinnamon or to taste.
• Add 1/3 to ½ cup brown sugar.
• Drain 1/3 cup of peach syrup into another dish.
• Add 1 tbsp cornstarch to peach syrup and stir together.
• Add peaches to cranberry mixture.
• Let it simmer for 5 minutes.
• Drain and add yams to pan.
• Let it simmer for 5 minutes.
• Add peach syrup/cornstarch mixture into pan.
• Let it simmer until it thickens.

HOLIDAY YAMS

Steps:

• Add yams to a pot of boiling water, cover and after allowing water to return to a boil, cook for 30-35 minutes.
• Rinse in cold water.
• Remove the skins from the yams.
• Cut into 1/4 inch slices.
• Quarter the apples and cut into 1/4 inch slices.
• Spray a large rectangular or oblong pan with cooking spray of your choice.
• Layer the yams and the apples.
• Pour the orange juice over both layers.
• Dot with butter or margarine if desired.
• Top with the raisins.
• Sprinkle with cinnamon and nutmeg.
• You can adjust these amounts to your own personal preference.
• Bake at 350º for 30-35 minutes.

SOUTHERN COMFORT HOLIDAY YAMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drain and rinse the yams.
• In a food processor, combine together the yams (sweet potatoes), butter, spices, salt, brown sugar, orange juice, eggs, and Southern Comfort.
• Pour into rectangular casserole dish or lasagna pan.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, checking to see that the center of the potato mixture is cooked.
• After it' s cooked, take it out and place large marshmallows end-to-end all over the top; they will melt slightly from the heat of the potatoes, but that's okay.
• About 10-15 minutes before you're going to serve the yams, place them under the broiler in the oven for about 5 to 10 minutes until they're golden brown - be careful they don't burn.
• Serve and enjoy!

HOLIDAY YAMS

Steps:

• Preheat oven to 325°F.
• slice oranges in half. Remove all pulp (set aside) to make orange holders.
• Peel and slice yams cut up and boil in pan of water until tender.
• Drain, mash and whip till smooth.
• While whipping add butter.
• Add cup of pulp to yams and continue whipping till well blended.
• Scoop mixture into orange shells.
• Top with marshmallow.
• Place in pan.
• Bake for 20 minutes or until heated through.