Caroles Candied Yams With Rum Sauce Recipes

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CHEF JOHN'S CANDIED YAMS



Chef John's Candied Yams image

Sure, everyone knows orange-fleshed sweet potatoes aren't really yams, but it makes for a shorter name. I'm not a huge sweet side dish person, but I make an exception for these candied yams that use lemon instead of orange juice as a sweetener.

Provided by Chef John

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 30m

Yield 8

Number Of Ingredients 12

3 tablespoons kosher salt
2 quarts cold water
3 pounds orange-fleshed sweet potatoes, peeled and cut into 2-inch pieces
1 cup brown sugar
4 tablespoons unsalted butter
½ cup freshly squeezed lemon juice
¼ cup maple syrup
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
1 pinch cayenne pepper
Salt to taste
Chopped pistachios, pecans, or walnuts for garnish

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.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 69.6 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 5.3 g, Protein 3.1 g, SaturatedFat 3.7 g, Sodium 2293.9 mg, Sugar 40.1 g

CAROLE'S CANDIED YAMS WITH RUM SAUCE



Carole's Candied Yams With Rum Sauce image

This recipe has been past down from my grandmother who had a degree in Home Economics to my mother and now me. The yams are so moist and yummy with the perfect combo of sweet and buttery with a hint of rum and lemon, Yum!

Provided by Dawnygirl

Categories     Yam/Sweet Potato

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 -3 lbs yams
1 lemon, juice of
1 cup packed brown sugar
1/2 cup dark rum
3 tablespoons butter

Steps:

  • Cut yams into large cubes and steam until fork inserts easily.
  • Combine the sauce ingredients in a sauce pan and gently heat until butter and brown sugar are melted.
  • Place yams into a casserole dish and cover with sauce.
  • Bake for 45 minutes at 350 degrees.
  • Note: You can make this a day ahead which I find is actually better than when cooked the same day that they are served as the yams become somewhat carmelized.
  • If you would like to make the dish a day ahead bake for 30 minutes at 350 degrees, let cool and refrigerate. The next day remove from the fridge early in the day to allow them to come to room temperature, then bake for 30 minutes before you want to serve them.

Nutrition Facts : Calories 412.5, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 69.1, Carbohydrate 78.6, Fiber 6.2, Sugar 36.2, Protein 2.4

MOM'S CANDIED YAMS WITH CARAMEL



Mom's Candied Yams with Caramel image

I took my mom's childhood candied yam recipe and added a layer of caramel. It is now a must at every Thanksgiving and Christmas and is often requested with much anticipation by anyone who has had it. One recipe will serve 6, but barely. I promise there won't be leftovers. If you're going to feed 6 or more, I suggest doubling the recipe in a 9x13-inch pan.

Provided by TheEnvyOfKings

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 55m

Yield 6

Number Of Ingredients 9

1 (15 ounce) can sweet potatoes, drained and mashed
1 (8 ounce) can crushed pineapple, drained
3 tablespoons butter
2 tablespoons brown sugar
¼ teaspoon salt
1 egg, beaten
½ teaspoon ground cinnamon
4 ounces caramel topping
2 cups marshmallows, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix sweet potatoes, pineapple, butter, brown sugar, salt, egg, and cinnamon together in a bowl. Pour half the sweet potato mixture into a 9x9-inch casserole dish. Pour caramel sauce over sweet potatoes; top with 1 cup marshmallows. Spread the remaining sweet potato mixture over marshmallow layer.
  • Bake in the preheated oven for 30 minutes. Add the remaining 1 cup marshmallows and bake until marshmallows are golden brown, about 10 more minutes.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 51.3 g, Cholesterol 46.5 mg, Fat 6.8 g, Fiber 1.8 g, Protein 2.7 g, SaturatedFat 4 g, Sodium 274.2 mg, Sugar 22.9 g

CANDIED YAMS



Candied Yams image

Provided by Peter Berley

Categories     Potato     Side     Bake     Thanksgiving     Vegetarian     Dinner     Buffet     Sweet Potato/Yam     Fall     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Yield: 4 servings

Number Of Ingredients 9

2 pounds garnet yams or sweet potatoes
3 (2-inch) strips orange zest, white, spongy pith removed
2 cinnamon sticks, broken in half
1/2 cup freshly squeezed orange juice
1/3 cup pure maple syrup
2 tablespoons pure olive oil, light sesame oil, or unsalted butter
1 tablespoon freshly squeezed lemon juice
2 teaspoons peeled and finely chopped ginger root
1/2 teaspoon coarse sea salt

Steps:

  • Preheat the oven to 375°F.
  • Peel and halve the yams crosswise. Cut each half lengthwise into 4 wedges.
  • Place the yams in a baking dish that will hold them in a snug single layer.
  • Tuck the orange zest and cinnamon sticks among the yams.
  • In a bowl, whisk together the orange juice, maple syrup, oil, lemon juice, ginger, and salt. (Note: if you're using butter, omit it in this step, but dot the assembled casserole with small pieces of it before it goes into the oven.) Pour the mixture over the yams.
  • Bake for 1 1/4 hours, basting every 15 minutes, until the yams are tender and glazed and the pan juices are syrupy.
  • Remove the orange zest and cinnamon sticks before serving.

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