Recipe For Candied Yams Sauce

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.

OLD FASHIONED CANDIED YAMS

Steps:

• Combine all ingredients except sweet potatoes in 2 quart saucepan.
• Bring to a boil stirring occasionally.
• Reduce heat and simmer about 45 minutes, stirring occasionally.
• Place sliced sweet potatoes in an ungreased 9x13 dish in a single layer cut side up.
• Pour syrup over potatoes coating all pieces.
• Bake at 400 degrees until bubbly about 45 minutes basting every 15 minutes.

CAROLE'S CANDIED YAMS WITH RUM SAUCE

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.

CANDIED YAMS

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.

MOM'S CANDIED YAMS WITH CARAMEL

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.

BASIC CANDIED YAMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
• Arrange yams in the prepared baking dish. Combine brown sugar, 1/2 of the melted butter, and vanilla extract in a small bowl; pour evenly over yams. Cover the baking dish.
• Bake in the preheated oven for 30 minutes. Remove and coat with remaining butter. Cover and bake for an additional 30 minutes. Remove the cover, top with marshmallows, and bake until marshmallows are melted, 5 more minutes.