Candied Yams Potato Pancakes Recipes

CANDIED YAMS POTATO PANCAKES!

Steps:

• Take your candied or leftover sweet potato/yam casserole, candied or not, add one large egg and enough of the flour to thicken to a bit thicker pancake consistency.
• Use hand mixer and combine it all together.
• Using non stick pan , medium high, and some canola oil, drop about 1/4 cup full of the "batter" into the heated pan (I use small ice cream scoop), and cook like pancakes but be careful not to let it burn. I experiment with the heat. When the edges start to brown and look a bit crispy, flip them over and cook until done.
• 4. 1/2 Cup of cream cheese softened and warmed sprinkled with cinnamon to dollop on top.
• My family loved this recipe more than regular potato pancakes!

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.

POTATO-YAM PANCAKES

Steps:

• Quarter onion.
• Dice potatoes.
• In a food processor fitted with a metal blade, puree onion and eggs together until smooth and fluffy.
• Add both potatoes and pulse until the mixture is finely chopped but still retains some texture.
• Add the salt, pepper and flour, and quickly process to combine. Do not over-process.
• Pour batter into a medium bowl.
• Cover bowl with plastic wrap and let the batter sit for 15 minutes.
• In a large nonstick skillet, heat 1/2 inch of oil over medium-high heat.
• Pour 1 tablespoon batter into the skillet to test the oil.
• If it is hot enough, the pancake will begin to sizzle and brown.
• Spoon batter into skillet, about 1 tablespoon per pancake, leaving a little room between each one.
• Flatten them with the back of a spoon and use the spatula to round the sides, if necessary.
• Fry pancakes for 2 to 3 minutes, or until they are golden brown on the bottom.
• Turn them and brown the other side, about 2 more minutes.
• Transfer the pancakes to a baking sheet lined with 2 layers of paper towels.
• To serve now, place the pancakes on a platter and serve immediately.
• If making ahead, keep warm in a preheated 200-degree oven for up to 30 minutes.

CANDIED SWEET POTATOES

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.

CANDIED YAMS

Steps:

• Heat oven to 400 degrees. Wash and peel the yams, then cut into 1/2-inch pieces. Transfer the yams to a 9-by-13-inch baking dish.
• In a medium pot over medium heat, cook the butter until it starts to bubble, about 2 minutes.
• Once the butter is melted, add both sugars along with the maple syrup, orange zest, cinnamon, nutmeg and salt. Turn off the heat and remove the pot from burner. Stir to combine, then add the vanilla extract. Pour the sugar-butter mixture over the yams, and toss to coat.
• Cover baking dish with aluminum foil and bake for 30 minutes. Remove from the oven, and using a spoon, baste the yams with the sugar-butter mixture collecting at the bottom of the baking dish. Cover again and bake for another 15 to 20 minutes until tender. If desired, remove the foil and bake uncovered for another 10 minutes to thicken the syrup. Remove the yams from the oven and serve hot.