Candied Yams Cooked In Oven Food

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.

BAKED CANDIED YAMS - SOUL FOOD STYLE

Steps:

• Preheat the oven to 350 F.
• Wash the yams.
• Peel, then chop the yams ( make sure that they are about 1/2 inch thick.)
• Place the yams into a 9x13 bake dish.
• Place the butter into a medium sized pot, then melt it over medium heat.
• Once the butter is melted, sprinkle in the white & brown sugar, ground cinnamon,ground nutmeg, ground ginger, and ground clove.
• Turn the stove off, mix the ingredients, then add in the vanilla extract.
• Pour the candied mixture over the yams, and try to coat all the yams with the candied mixture.
• Next, cover the bake dish with foil, then bake the yams in the oven for 30 minutes.
• Remove the yams from the oven, and baste them with the candied mixture.
• Cover the yams, and bake them for another 15-20 minutes.
• Remove the yams from the oven, and let them sit for about 10 minutes before serving.
• Enjoy!

BAKED CANDIED YAMS - SOUL FOOD STYLE

Steps:

• Preheat the oven to 350 F.
• Wash the yams.
• Peel, then chop the yams ( make sure that they are about ½ inch thick.
• Place the yams into a 9x13 bake dish.
• Place the butter into a medium sized pot, then melt it over medium heat.
• Once the butter is melted, sprinkle in the white & brown sugar, ground cinnamon,ground nutmeg, ground ginger, and ground clove.
• Turn the stove off, mix the ingredients, then add in the vanilla extract.
• Next, cover the bake dish with foil, then bake the yams in the oven for 30 minutes.
• Pour the candied mixture over the yams, and try to coat all the yams with the candied mixture.
• Remove the yams from the oven, and baste them with the candied mixture.
• Cover the yams, and bake them for another 15-20 minutes.
• Remove the yams from the oven, and let them sit for about 10 minutes before serving.

EASY CANDIED YAMS RECIPE

Steps:

• Preheat the oven to 400. Toss the sweet potatoes with the butter, brown sugar, salt, and cinnamon. Pour the sweet potatoes into a 9 x 13 baking dish.
• Bake 40 minutes, or until the sweet potatoes are tender. Stir the potatoes and bake for an additional ten minutes to lightly caramelize the sauce. Serve warm.

SLOW COOKER CANDIED YAMS

Steps:

• Line a slow cooker with a slow cooker liner or spray with cooking spray.
• Place yams in the bottom of the slow cooker. Top with water, pineapple juice, brown sugar, butter, vanilla, cinnamon, and nutmeg. Stir to evenly distribute sauce.
• Cook on Low for 2 hours. Stir. Stir cornstarch and water together in a small bowl to make a slurry. Add to slow cooker and stir to incorporate. Cook until yams are fork-tender and sauce has thickened, about 1 more hour.

CLASSIC CANDIED YAMS RECIPE

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.

CANDIED YAMS (CANDIED SWEET POTATOES)

Steps:

• Preheat oven to 375F. Spray a 3 quart baking dish with nonstick cooking spray and set aside.
• Peel sweet potatoes and rinse clean. Slice potatoes to 1/2 inch thick slices. Try to keep them roughly the same thickness so they cook evenly.
• In a medium bowl, combine brown sugar, melted butter, maple syrup, ground cinnamon, vanilla extract and salt. Whisk until smooth. If the mixture is very thick, pop in the microwave for 30 seconds to loosen it up.
• Transfer sliced sweet potatoes to the prepared baking dish and spread evenly.
• Drizzle the brown sugar mixture over the top of the sweet potatoes and toss to combine. You want each piece of sweet potato coated in the mixture.
• Cover the baking dish with foil and bake for 20 minutes. Remove foil and gently stir. Bake for another 15 minutes (no foil) and again, gently stir. Check to see how tender the sweet potatoes are at this point. Bake for another 5 to 15 minutes, depending on the size and thickness of your potatoes. Make sure they are tender (but not falling apart) before removing.
• If adding marshmallows, sprinkle marshmallows on top and pop back in the oven for 5 minutes. Serve immediately.

CANDIED YAMS

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.

QUICK CAN CANDIED YAMS

Steps:

• Pour can of Yams in a casserole (or oven safe cookware).
• Drain and save 1/2 cup of liquid and pour back into yams.
• Sprinkle Yams with Brown Sugar, cinnamon, nutmeg and mix well.
• Pat Butter on top.
• Place in preheated 350' oven for 30-35 minutes.

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.