Cinnamon Candied Yams Recipes

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CLASSIC CANDIED YAMS RECIPE



Classic Candied Yams Recipe image

Candied yams are a classic Southern side dish, especially when it comes to Thanksgiving. Even though Mama makes the same sweet potato casserole every year, she won't be offended if you bring these candied yams once she tries them. Lightly spiced and oh-so-sweet, these candied yams will become a mainstay in your Thanksgiving recipe lineup. Cinnamon, nutmeg, and vanilla combine with sweet potatoes for the most comforting holiday dish you can serve. One of the best parts about this side dish is that it only has 20 minutes of hands-on time, and you can assemble the dish up to 3 days in advance. Make the recipe through step 3, store it covered in the refrigerator, then bake it Thanksgiving Day. With all the other dishes you have to worry about on Thanksgiving, these candied yams will be a breeze. We recommend serving them straight from the oven while the syrup is still hot.

Provided by Pam Lolley

Categories     Yams

Time 1h25m

Yield Serves 12 (serving size: about 1 cup)

Number Of Ingredients 9

4 pounds sweet potatoes, peeled and cut into 1⁄2-inch-thick rounds
1/2 cup salted butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1/4 cup heavy cream
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350°F. Layer sweet potato slices in a lightly greased 13- x 9-inch baking dish.
  • Melt butter in a small saucepan over medium. Add sugars, stirring until well combined. Stir in cream; cook, stirring often, just until mixture comes to a simmer, 5 to 7 minutes. Remove from heat; stir in vanilla extract, cinnamon, salt, and nutmeg.
  • Pour sugar mixture evenly over sweet potatoes, and cover with lightly greased aluminum foil.
  • Bake, covered, in preheated oven, about 40 minutes. Uncover and gently stir potato mixture. Bake, uncovered, until potatoes are tender, 25 to 30 more minutes. Transfer potatoes to a serving bowl with a slotted spoon; pour syrup over potatoes. Serve immediately.

GREAT-GRANDMA'S CANDIED YAMS



Great-Grandma's Candied Yams image

This is my great-grandma's candied yams recipe. I started making them a few years ago, now everyone asks for them every year. The secret I think is in the orange juice and slow cooking.

Provided by MARAH

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 4h15m

Yield 16

Number Of Ingredients 8

8 medium yams, peeled and cubed
½ cup white sugar
½ cup brown sugar
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
6 tablespoons unsalted butter, cut into small chunks
1 cup orange juice, or as needed
1 cup miniature marshmallows, or to taste

Steps:

  • Bring a large pot of water to a boil over high heat. Add yams and boil for 10 minutes. Drain and rinse twice with cold water. Soak in cold water for 15 minutes.
  • While yams are soaking, preheat the oven to 275 degrees F (135 degrees C).
  • Mix white sugar, brown sugar, cinnamon, and nutmeg together in a small bowl.
  • Peel and cut yams into chunks and place in a large baking dish. Dot with butter and sprinkle with sugar mixture so all yams are coated. Carefully pour enough orange juice into the bottom of baking dish to measure 1/2 inch.
  • Bake in the preheated oven, basting often, until yams are tender and the liquid is thick and sticky, 3 to 3 1/2 hours. Sprinkle with mini marshmallows. Turn on the oven's broiler. Broil until marshmallows are melted and toasty, about 5 minutes.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 73.4 g, Cholesterol 11.4 mg, Fat 4.7 g, Fiber 8.5 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 54.7 mg, Sugar 17.1 g

CINNAMON CANDIED YAMS



Cinnamon Candied Yams image

This recipe was our family's favorite twist on the traditional holiday dish. My grandmother served at Thanksgiving and Christmas, and now I make it for my own family. We prefer it without marshmallows, but you may use them if you wish. This recipe is so easy that you don't really have to do any work besides peeling and chopping the yams. I've tried other recipes for sweet potatoes, but none of them come close to being as delicious as this one!

Provided by JenSmith

Categories     Yam/Sweet Potato

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 6

3 1/2 lbs sweet potatoes, peeled and cut up
3 tablespoons butter or 3 tablespoons margarine
1 1/4 cups red-hot candies
1/2 cup packed brown sugar
1 1/4 cups water
1 (10 ounce) package marshmallows (optional)

Steps:

  • Peel and chop the sweet potatoes into 2 1/2-inch pieces (no need for perfect dice).
  • Do NOT boil the sweet potatoes or they will not have a good texture.
  • Heat the oven to 375°F.
  • Place the sweet potatoes into a large buttered casserole dish or glass baking dish.
  • Place pats of butter or margarine on top of the sweet potatoes.
  • Pour the candies in around the sweet potatoes, then sprinkle with the brown sugar.
  • Add water over the top.
  • Bake for about 1 hour 20 minutes, or until sweet potatoes are just tender, stirring halfway through.
  • The candies should be melted and the yams will be a deep red-orange color.
  • Top the yams with marshmallows if desired, and bake for another 10 minutes.
  • Place a cookie sheet on the rack below the yams to cactch any drips from the melting marshmallows.

Nutrition Facts : Calories 260.8, Fat 4.4, SaturatedFat 2.8, Cholesterol 11.4, Sodium 146, Carbohydrate 53.4, Fiber 6, Sugar 21.5, Protein 3.2

CANDIED YAMS



Candied Yams image

This is a simple and quick way to enjoy a Thanksgiving favorite! Canned yams or sweet potatoes may be used.

Provided by LORIEANN29

Categories     Side Dish     Vegetables     Sweet Potatoes     Sweet Potatoes With Marshmallow Recipes

Time 40m

Yield 6

Number Of Ingredients 4

1 (29 ounce) can sweet potatoes
¼ cup butter, cut into pieces
½ cup brown sugar
1 ½ cups miniature marshmallows

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.

Nutrition Facts : Calories 281.5 calories, Carbohydrate 50.7 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 2.4 g, Protein 2.3 g, SaturatedFat 4.9 g, Sodium 145.2 mg, Sugar 25.6 g

KATHI'S TOASTED MARSHMALLOW CINNAMON CANDIED YAMS



Kathi's Toasted Marshmallow Cinnamon Candied Yams image

This is a great side dish and so yummy, it could also double as a dessert: the product of an accident gone good, very good.- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - I borrowed from several candied yam recipes to come up with a quick and easy version. Then I inadvertently skipped a step toward the end - adding the marshmallows & baking along w/all the other ingredients (instead of waiting for the last 10 minutes like most recipes specify).- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - My "mistake" actually made the final product look and taste even better than I had planned! First time I haven't brought yams back home from a family gathering - when I went to gather up my leftovers, they were all gone!- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - I'll be adding the marshmallows up front "accidentally, on purpose" from now on. :) - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Caution! The baking dish and its contents will still be very hot even after sitting to cool! Enjoy!- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Tip: when removing from oven, if you can see unmelted candies or brown sugar on the sides or bottom of your baking dish, or would prefer a thicker syrup, leave in oven for the longer time; and/or after removing from oven, transfer baking dish only to the microwave and cook on high for 30-60 seconds at a time until desired melting/thickness of syrup.

Provided by Kathi Ann

Categories     Dessert

Time 45m

Yield 12 large serving spoonfuls, 12 serving(s)

Number Of Ingredients 10

2 (29 ounce) cans cut sweet potatoes in syrup
3 tablespoons butter
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon ground ginger (optional)
1/8 teaspoon ground nutmeg (optional)
1 pinch ground cloves (optional)
1 dash salt (optional, use if butter is unsalted)
1 cup brown sugar
1/4 cup red-hot candies
2 cups miniature marshmallows

Steps:

  • Preheat oven to 350°F.
  • Drain the syrup from the cans of yams and add the yams to a 2 quart (approximately 8x8) oven-safe glass or stoneware baking dish.
  • Cut the butter into 6 or more pats and distribute as evenly as possible atop the dish of yams.
  • Combine the optional spices and sprinkle evenly over the yams, if desired (adds an aroma/flavor reminiscent of pumpkin pie).
  • If using unsalted butter, take just a dash of salt between your fingers and rub them together to sprinkle evenly over the yams, if desired.
  • Sprinkle the brown sugar evenly over all the yams and butter pats.
  • Sprinkle the red hot cinnamon candies evenly over the yams, butter and brown sugar layers.
  • Add one layer of miniature marshmallows over the top of the yams, butter, and brown sugar layers. (I used most of a 10 oz bag - you may be able to use the whole bag depending on the size/depth of your baking dish).
  • Transfer the baking dish to a cookie sheet, jelly roll pan or shallow roasting pan to prevent any spills of sticky residue from ending up on the inside bottom of your oven and/or caked to your oven racks.
  • Bake at 350°F for a total of 30-40 minutes.
  • After 5-15 minutes, check on the marshmallows - they should be browning and will smell toasty.
  • Once satisfied with the level of marshmallow browning, make a tin foil tent and place over the baking dish, careful not to touch or lay the tin foil on the marshmallows.
  • Continue to bake for the remaining time or until desired doneness.
  • Remove from oven and let set to cool for 15 minutes before serving.

CANDIED YAMS



Candied Yams image

Sweet enough for dessert but savory enough for a side, candied yams are a quintessential Southern staple for Sunday dinner, get-togethers or holidays. Many supermarkets use the terms "sweet potatoes" and "yams" interchangeably. For this recipe, any orange-fleshed varieties like Jewel or Garnet will do. Whatever you use, this dish will definitely round out anything savory on your plate, on Thanksgiving and beyond.

Provided by Millie Peartree

Categories     vegetables, side dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 10

6 medium yams (3 to 5 pounds)
1/2 cup salted butter (1 stick)
1/2 cup granulated sugar
1/2 packed cup dark or light brown sugar
1/4 cup maple syrup
1 large orange, zested
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon kosher salt
1 tablespoon vanilla extract (not imitation)

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.

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