Paula Deen Candied Yams Marshmallows Food

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CANDIED YAMS AND MARSHMALLOWS



Candied Yams and Marshmallows image

My honey kept asking for candied yams with the OJ and marshmallows. I couldn't find a recipe, so I made one up. I must say it came out mighty fine!

Provided by CRW

Categories     Side Dish     Vegetables     Sweet Potatoes     Sweet Potatoes With Marshmallow Recipes

Time 2h15m

Yield 6

Number Of Ingredients 6

2 ½ pounds yams
2 tablespoons butter
2 cups brown sugar
1 cup orange juice
1 teaspoon ground nutmeg
3 cups marshmallows

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Roast whole yams in preheated oven until heated through but not quite tender, 35 to 40 minutes. Allow to cool.
  • Reduce oven heat to 350 degrees F (175 degrees C).
  • Melt butter in a large pot over medium heat. Stir brown sugar, orange juice, and nutmeg with the melted butter to dissolve the sugar completely; bring to a boil, reduce heat to low, and cook until the liquid thickens into a syrup, 10 to 15 minutes.
  • Peel cooled yams. Cut yams into bite-size chunks; arrange in a single layer in a 13x9-inch baking dish. Drizzle syrup over the yams.
  • Bake in the preheated oven, twice opening the oven to spoon syrup over the yams, until the chunks are fork-tender, about 35 minutes. Arrange marshmallows over the yams and continue baking until the marshmallows are puffy and browned, about 10 minutes more.

Nutrition Facts : Calories 551.3 calories, Carbohydrate 125.2 g, Cholesterol 10.2 mg, Fat 4.4 g, Fiber 7.9 g, Protein 3.3 g, SaturatedFat 2.6 g, Sodium 89.6 mg, Sugar 65.7 g

CLASSIC CANDIED YAMS



Classic Candied Yams image

With just the right amount of sweetness and spice, these sweet potatoes are cooked on the stovetop until they are tender, freeing up valuable oven space at your holiday meal.

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 7

4 pounds sweet potatoes (about 8 medium), peeled
6 tablespoons unsalted butter
1/2 cup firmly-packed dark brown sugar
1/3 cup granulated sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt, plus more to taste
1/4 cup pecans

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.

'OL NO. 7 YAMS



'Ol No. 7 Yams image

A sweet baked yam dish with whiskey.

Provided by Paula Deen

Categories     comfort food     Country Cooking     southern     vegetarian

Time 10m

Yield 10

Number Of Ingredients 8

1 long strip orange peel, sliced
1/3 cup bourbon -
1/4 teaspoon freshly grated nutmeg -
1 3 to 4 inch cinnamon stick -
4 tablespoons butter -
1 cup brown sugar -
3 cups water -
4 large sweet potatoes -

Steps:

  • Wash and dry sweet potatoes and bake at 400 °F for one hour, until potatoes are soft to the touch. Remove from the oven and let cool slightly then remove skin from potatoes.
  • Reduce oven temperature to 350 °F. While the potatoes are baking, combine remaining ingredients in a saucepan. Bring to a boil, then reduce the heat and simmer for 30 to 45 minutes until sauce is slightly thickened.
  • Slice the potatoes 1/2-inch thick into a medium casserole dish. Pour syrup over them and return to the oven and bake for approximately 30 minutes.
  • Tip: To make this dish faster, bake potatoes the night before, leave skin on and throw in the refrigerator until ready to use.

CANDIED CANNED YAMS WITH MARSHMALLOWS



Candied Canned Yams With Marshmallows image

Can not remember where I got this recipe but have been using it for years. Everyone asks for Me to bring it for family and friend get together.

Provided by SadisticChef

Categories     Yam/Sweet Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 (1 lb) cans yams
2 cups mini marshmallows
1/2 cup raisins
2 tablespoons butter
1/2 teaspoon cinnamon

Steps:

  • Drain yams saving 3/4 cup of the syrup.
  • Combine syrup, butter, raisins, cinnamon and marshmallows.
  • Heat over medium stirring till marshmallows melt.
  • Add yams and stir.
  • Pour mixture into casserole dish.
  • Bake at 350 degree oven for 30 minutes.
  • Top with some extra mini marshmallows and bake additional 10 minutes til browned.

CANDIED YAMS



Candied Yams image

Make and share this Candied Yams recipe from Food.com.

Provided by Tonkcats

Categories     Pineapple

Yield 1 casserole

Number Of Ingredients 10

1 can yam, drained and mashed
1/2 cup margarine, melted
2 teaspoons cinnamon
2 teaspoons ginger
2 teaspoons nutmeg
1/4 cup brown sugar
1/2 cup honey
1 can pineapple bits
1 cup pecans
to taste miniature marshmallow

Steps:

  • Put mashed yams in casserole. Mix together margarine, cinnamon, ginger, nutmeg, brown sugar and honey.
  • Mix in yams with pineapple bits and pecans.
  • Top with miniature marshmallows.
  • Bake at 325 degrees until heated through and marshmallows are bubbly.
  • Note: You may want to cut back on the ginger, I only used 1 teaspoon.

Nutrition Facts : Calories 3162.2, Fat 172.6, SaturatedFat 27.1, Sodium 1129.3, Carbohydrate 422.2, Fiber 41, Sugar 263.5, Protein 22.3

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