Candiedyamsorsweetpotatoes Recipes

Steps:

• Peel and quarter the yams or sweet potatoes.
• Place all of the ingredients into a large pot and cook the potatoes on top of the stove over medium heat and stirring every so often until potatoes are soft.
• Also, don't be afraid of adding more brown sugar and/or orange juice if needed. The ingredients need to cover the potatoes.

Steps:

• Boil yams or sweet potatoes until just tender.
• Peel and cut length-wise into 1/2-inch slices.
• In medium skillet or electric frying pan, combine sugar, butter, cream and salt; cook over medium heat, stirring constantly, until smooth and bubbly.
• Add yams; turn gently until glazed and thoroughly heated.

Steps:

• Peel and slice sweet potatoes. Put in a large pot of lightly salted water. Bring to a boil. Boil 5 minutes, drain and cool. Put sweet potatoes into a 2 quart casserole, dot with the butter. Mix sugar with next 8 ingredients and mix well. Sprinkle over sweet potatoes. Pour orange juice and lemon juice over sweet potatoes. Cover with the sliced oranges. Bake in a preheated 350-degree oven for 45 minutes to 1 hour.

Steps:

• Combine the sugar, vegetable oil, water, soy sauce, vinegar, and salt in a skillet just large enough to hold the sweet potato chunks in a single layer. Place over medium-high heat and bring to a simmer. Arrange the sweet potatoes in the pan in a single layer and cover with a circle of parchment paper to keep the surface moist. Lower the heat to maintain a very gentle simmer and cook for 2 minutes. Cover the skillet with a lid (keep the parchment in place) and cook for another 2 to 3 minutes, or until the potatoes are tender. A toothpick inserted into the thickest part of a piece should meet no resistance. If the chunks are not yet tender, add a bit more water and simmer for another minute or two. Check to make sure the sugar doesn't burn.
• Once the potatoes are tender, remove the lid and parchment and jiggle the skillet to allow the potato chunks to roll around in the rapidly reducing glaze (the vinegar, by the way, will keep the sugar from seizing after the glaze has cooled). After 6 minutes or so, the water and oil in the skillet will have separated and most of the water will have evaporated, enabling you to remove the lightly glazed sweet potato chunks with little or no oil clinging to them.
• Transfer the glazed chunks to a plate, spreading them out in a single layer. Sprinkle with the black sesame seeds. Let cool to room temperature before serving. They keep at cool room temperature for 6 to 8 hours. If you will be keeping them longer, place them in a covered container and refrigerate for up to 2 days. For optimal texture, bring the potatoes back to room temperature before serving.

Steps:

• Place the sweet potatoes in a Dutch oven and cover with water. Cover and bring to a boil; boil gently 30-45 minutes or until potatoes can be easily pierced with the tip of a sharp knife. , While potatoes cool, preheat oven to 375°. When sweet potatoes are cool enough to handle, peel potatoes and cut into wedges. Place in an ungreased 11x7-in. baking dish. Sprinkle with brown sugar and cinnamon. Dot with butter; drizzle with corn syrup. , Bake, uncovered, 15-20 minutes or until bubbly, basting with sauce occasionally.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
• Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.
• In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
• Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
• Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.

Steps:

• In a steamer set over boiling water steam the potatoes, covered, for 10 to 15 minutes, or until they are just tender, and let them cool, uncovered. Arrange the potato slices in one layer, overlapping them slightly, in a buttered 2-quart shallow baking dish. In a small saucepan combine the brown sugar, the water, the butter, and the salt, bring the mixture to a boil, stirring, and cook it over moderate heat for 5 minutes. Drizzle the syrup evenly over the potatoes, and bake the potatoes in the middle of a preheated 350°F. oven, basting them with the syrup mixture every 15 minutes, for 1 1/2 hours, or until the syrup is thickened and the sweet potatoes have deepened in color. The candied sweet potatoes may be made 1 day in advance, kept covered and chilled, and reheated.