Time 1h25m Yield Serves 12 (serving size: about 1 cup) Number Of Ingredients 9 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.
Time 50m Yield 8 servings Number Of Ingredients 7 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.
Yield 1 casserole Number Of Ingredients 8 Steps:
Combine sugar, butter, orange juice, cinnamon, nutmeg, and salt in small sauce pan and heat gently to boiling, stirring frequently. Set aside to cool slightly. Arrange sliced yams and lemon slices in large baking dish as one layer, or slightly overlapping. Pour syrup mixture over yams. Bake at 325:F. for 2 to 2-1/2 hours, basting thoroughly every 15-20 minutes with syrup from baking pan. Turn yams occasionally. When done, yams should be tender when pierced with point of sharp knife and syrup has been almost completely absorbed and thickened. This dish may be prepared early in the day, covered lightly and reheated in oven or microwave.
Time 30m Yield 4 servings Number Of Ingredients 4 Steps:
Peel potatoes and cut into 2-inch cubes. Place potatoes in large pot, cover with sugar, brown sugar and butter cook over medium heat until potatoes are fork tender (about 20 minutes) but not mushy.
Time 35m Yield 20 Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Spray 2 pieces of aluminum foil with cooking spray. Mash drained yams in a large bowl with a fork. Add ingredients in the following order, mixing well after each addition: brown sugar, cinnamon, cloves, allspice, and heavy cream. Pour mixture into two 8-inch square baking dishes. Sprinkle 1/2 of the marshmallows over each dish and cover with aluminum foil, spray-side down. Bake in the preheated oven for 20 minutes. Remove foil and bake for an additional 5 minutes.
Yield Yield: 4 servings Number Of Ingredients 9 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.
More about “mississippi candied yams recipes”
Time 1h20m Yield 10 Number Of Ingredients 5 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.
