Candied Yams With Pecans Recipes

CANDIED YAMS CASSEROLE WITH PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Put yams in a microwave safe bowl; heat in the microwave oven until softened, about 75 seconds.
• Transfer cooked yams to a large mixing bowl; add white sugar, milk, 1/2 cup butter, and eggs and beat with a hand mixer until smooth. Pour the yam mixture into the prepared baking dish.
• Mix brown sugar, pecans, 1/2 cup butter, and flour together in a bowl with a wooden spoon until crumbly, sprinkle over the yam mixture to cover.
• Bake in preheated oven until golden brown, about 30 minutes.

CANDIED YAMS WITH PECANS

Steps:

• Bring a large pot of lightly salted water to a boil. Add yams and cook, stirring occasionally, until tender, 12 to 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Drain and transfer to a bowl with butter, 4 tablespoons brown sugar, cream, and 1/2 teaspoon cinnamon. Mash until all ingredients are incorporated and butter is melted. Transfer to a casserole dish and sprinkle with remaining brown sugar and cinnamon. Arrange pecans and marshmallows over the top.
• Bake in the preheated oven for 20 minutes.

CANDIED YAM APPLE PECAN BAKE

Steps:

• Preheat the oven to 350 degrees.
• Empty the 3 cans of yams into an 8x8 baking pan.
• Mix brown sugar in with sauce from the yams.
• Drop the butter onto the top of the yams.
• Slice apples with skin on very, very thin and remove their cores.
• Place the slices on top of the butter and yams.
• Sprinkle cinnamon and nutmeg over the apple slices.
• Sprinkle the chopped pecans evenly over the apples and gently mix everything together as much as possible.
• Cover all ingredients with entire bag of mimi marshmallows.
• Bake at 350 degrees until hot and marsmallow on top are melted and golden brown.
• You may increase amounts to make in larger or smaller pans.

CANDIED SWEET POTATOES WITH PECANS

Steps:

• Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or just until tender. Drain. , When cool enough to handle, peel and cut into 1/4-in. slices. Place in a greased shallow 2-cup baking dish. , In a small bowl, combine the brown sugar, pecans, pineapple juice, lemon juice and cinnamon; sprinkle over sweet potato slices. Dot with butter. , Bake, uncovered, at 350° for 15 minutes or until bubbly and heated through.

MAPLE-GLAZED YAMS WITH PECAN TOPPING

Steps:

• Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Bring large pot of salted water to boil. Add yams. Cook until water returns to simmer, about 4 minutes. Drain. Rinse under cold water.
• Arrange yams in prepared dish, overlapping slightly. Season with salt. Pour syrup over yams. Dot with 3 tablespoons butter. Cover and bake until yams are almost tender, about 25 minutes.
• Mix flour and brown sugar in medium bowl. Add remaining 5 tablespoons butter. Rub in with fingers until mixture resembles coarse meal. Mix in pecans.
• Sprinkle pecan mixture atop yams. Bake yams until tender, about 20 minutes. (Can be made 2 hours ahead. Cool. Cover and let stand at room temperature. Rewarm, uncovered, in 375°F oven 20 minutes.)