Camotes Al Horno Baked Yams Recipes

SWEET ROASTED CAMOTE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place camote in a large pot and cover with water. Add salt and bring to a boil. Cook over medium heat until crisp-tender, about 10 minutes; do not overcook. Drain and transfer camote to a 9x13-inch baking dish.
• Combine pineapple, brown sugar, butter, and cinnamon in a bowl; pour over the camote in the baking dish and toss to coat. Cover with aluminum foil.
• Bake in the preheated oven until soft and bubbly, about 1 hour. Remove aluminum foil and bake 15 minutes more.

ROASTED YAMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet or shallow baking dish with aluminum foil.
• Arrange slices of potato in the prepared pan so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil over them as evenly as possible.
• Bake in the preheated oven until potatoes are tender and have begun to wrinkle around the edges, about 30 minutes.

YUMMY YAM CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Poke yams in several places with a fork, then cook them on high power in microwave oven until heated through and soft, about 20 minutes. When cooled, remove skins and place the yams in a large bowl.
• Beat yams until smooth. Then beat in one egg at a time, blending after each addition. Stir in 1/4 cup brown sugar, 1/8 cup melted butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy.
• Transfer mixture to an ungreased 3 quart casserole dish. Arrange the pecans in a single layer on top. Sprinkle with remaining brown sugar and drizzle 1/4 cup melted butter over the top.
• Bake for 25 minutes in the preheated oven, or until browned and bubbly.

CLASSIC CANDIED YAMS

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.

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.

BAKED YAMS WITH PECAN CRUMBLE

Steps:

• Place yams into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and mash; measure out 3 cups of mashed yams.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart ovenproof casserole dish.
• Combine mashed yams, brown sugar, eggs, milk, and melted butter in a bowl. Transfer to the prepared casserole dish.
• Combine pecans, brown sugar, flour, and melted butter in a bowl and mix well. Sprinkle topping over yams.
• Cover and bake in the preheated oven until heated through, about 1 hour.