Healthy Fat Free Glazed Baked Sweet Potatoes Or Yams Recipes

Steps:

• Pre-heat oven to 400.
• Dice yam into slices less than 1 inch thick, no wider than 1 1/2 inches (the smaller you cut the quicker they cook).
• Place in bowl and pour brown sugar and cinnamon over top. Toss to coat.
• Get 4 sheets of tinfoil and a pan. Divide yams in four, and pour each quarter onto a sheet of tinfoil, scraping out any leftover juices from the bottom of the bowl and pouring over top the four bunches.
• Pull the corners of the tinfoil up, scrunching the tinfoil packages into bundles so no yam shows through, and place each bundle onto the pan, then in the oven.
• Bake for 25-35 minutes, taking yams from oven at 15-20 minutes, and retossing them with a spoon so all the yams get done.
• Serve warm, and refrigerate leftovers when cool.

Steps:

• Place sweet potatoes in a large saucepan or Dutch oven; cover with water.
• Bring to a boil; decrease heat and cover; cook for 15-25-35 minutes or just until tender.
• Drain; cool slightly and peel.
• Cut into chunks.
• Place sweet potatoes in a 2 qt baking dish.
• In a small saucepan, combine the butter, syrup, brown sugar, and cinnamon; bring to a boil, stirring constantly.
• Pour over potatoes.
• Bake, uncovered, at 350° for 30-40 minutes or until heated through.

Steps:

• Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter.
• Cut each of the yams into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg.
• Cover the baking dish with foil and bake for about 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape.

Steps:

• Preheat oven to 325°F.
• In a small saucepan combine chicken stock, maple syrup and cider vinegar.
• Bring to a boil over medium heat and boil 10 - 15 minutes until mixture is reduced by half.
• In a large oven proof skillet cook bacon till crisp.
• Drain and crumble.
• Drain off all but 1 tbsp of bacon fat and add onion to pan.
• Cook till quite soft but not brown.
• Remove.
• Put a layer of potato in pan.
• Sprinkle with some of the bacon, onion, rosemary and pepper.
• Drizzle with a little of the liquid.
• Continue layering until the ingredients are all used.
• Bake for about 30-45 minutes or until potato is tender.
• Baste with juices from time to time.

Steps:

• Heat chicken broth and creole seasoning on high setting until it reaches a rolling boil.
• Add cubed potatoes, stirring to cover them evenly. Simmer on medium-high heat 20 to 30 minutes, or until tender and easily mashed. Remove from heat.
• Smash with a potato masher or fork until desired consistency.
• Stir in remaining ingredients until well blended.