Southern Candied Yams Recipes

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.

Steps:

• Peel the sweet potatoes and cut them into slices.
• Melt the butter in a heavy skillet and add the sliced sweet potatoes.
• Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.

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.

Steps:

• Combine all ingredients except sweet potatoes in 2 quart saucepan.
• Bring to a boil stirring occasionally.
• Reduce heat and simmer about 45 minutes, stirring occasionally.
• Place sliced sweet potatoes in an ungreased 9x13 dish in a single layer cut side up.
• Pour syrup over potatoes coating all pieces.
• Bake at 400 degrees until bubbly about 45 minutes basting every 15 minutes.

Steps:

• For the yams: Preheat the oven to 400 degrees F. Toss the yams with the oil in a medium bowl and sprinkle with salt and pepper. 2. Melt 2 tablespoons of the butter in a small saucepan over medium heat. Add the brown sugar, honey, cinnamon, vanilla and nutmeg and cook, stirring, until the mixture comes to a simmer and the sugar dissolves, 4 minutes. Remove from the heat, add to the yams and toss to coat. Spread the yams and all the sauce evenly into a 9-by-13-inch baking dish. Cover tightly with foil and bake until beginning to become tender, 30 minutes.
• For the crunch: Meanwhile, pulse the gingersnaps in a food processor until they are fine crumbs with a few larger pieces. Transfer to a medium bowl and stir in the sugar, butter and flour to combine. Form crumbles in several sizes using your hands and chill in the refrigerator. Remove the foil from the yams and stir to coat with the sauce. Continue baking uncovered until the potatoes are tender and the sauce has thickened, 20 to 25 minutes. Top with gingersnap crumbles and bake until the yams are very tender and the topping is nicely browned, about 10 minutes longer. Serve.

Steps:

• Heat oven to 350°F.
• Spread yams onto bottom of 13x9-inch pan sprayed with cooking spray.
• Melt butter in small saucepan on medium heat. Add sugar, orange juice and cinnamon; mix well. Cook 5 min. or until mixture comes to boil and sugar is completely dissolved, stirring constantly. Pour over yams; cover.
• Bake 30 min. Stir yams; sprinkle with nuts. Bake, uncovered, 20 min. or until yams are tender.

Steps:

• Preheat the oven to 350 F.
• Wash the yams.
• Peel, then chop the yams ( make sure that they are about ½ 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.
• Next, cover the bake dish with foil, then bake the yams in the oven for 30 minutes.
• Pour the candied mixture over the yams, and try to coat all the yams with the candied mixture.
• 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.