Jodies Holiday Yams Food

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.

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.

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.

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.

JODIE'S HOLIDAY YAMS

Steps:

• Pre heat oven to 375* use a 9 inch cake pan or, I like to use a medium size roasting pan when having to double the recipe....
• In large mixing bowl (drained) yams use a mixer and cream add milk and melted butter and cream together, add vanilla, beaten eggs, salt and cream together....Till nice and smooth...
• Pour mixture into pan that you are using to bake in...
• Topping: In medium size mixing bowl add Pecan pieces, brown sugar, flour coconut and crumble together by hand, when mixture is well mixed, gradually pour in melted butter and mix by hand...when everything is mixed well, sprinkle over top of the yam mixture and pat slightly over the top of mixture.....
• Bake for 25 minutes....Serve nice and hot....YUMMMMY