Best Grandmas Thanksgiving Sweet Potato Yams Recipes

Grandma's Candied Yams image

Provided by Kardea Brown

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 8

4 large yams
8 tablespoons (1 stick) unsalted butter
2 cups packed dark brown sugar
1/2 cup canned pineapple juice
2 1/2 to 3 teaspoons ground cinnamon
1 1/2 teaspoons pure vanilla extract
Pinch of ground cloves
1/2 cup strawberry preserves

Steps:

Preheat the oven to 375 degrees F.
Cut off the ends of the yams, then peel and cut the yams into 1/2-inch-thick circles. Add to a 2-quart baking dish. Set aside.
In a medium pot, melt the butter over medium heat. Add the brown sugar and stir until thoroughly blended. Stir in the pineapple juice, cinnamon, vanilla and cloves. Taste the mixture to make sure it's sweet to your liking and pour over the yams. Spread the strawberry preserves on top of the yams.
Cover the dish with aluminum foil and bake until the yams are semi-tender, about 40 minutes. Remove the foil and bake until the yams are caramelized, 20 to 25 minutes more.
Plate and serve hot. And don't forget to pour the sauce from the baking dish on top!

Grandma's Thanksgiving Sweet Potato Yams image

Provided by lovin2cook

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

Steps:

Boil sweet potatoes until fork tender. Allow to cool. Peel the sweet potatoes and slice into 1" slices.
In a bowl, stir together karo syrup, sugar, cinnamon, nutmeg, and vanilla.
Arrange sweet potato slices in 11"x14" casserole dish.
Pour mixture over potatoes.
Slice margarine into slices and arrange on the top.
Bake uncovered at 350 degrees for 20 minutes. Remove and mix the slices around. Put back in oven for 10-20 minute Serve hot.

Nutrition Facts : Calories 305.2, Fat 5.8, SaturatedFat 1.2, Sodium 112.3, Carbohydrate 65, Fiber 2.6, Sugar 32.4, Protein 1.4

My Grandma's Candied Yams with Pineapple image

Provided by Food Network

Categories side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 8

4 large sweet potatoes, peeled and cut into 1/4-inch-thick rounds
8 tablespoons (1 stick) salted butter
2 cups granulated sugar
One 20-ounce can crushed pineapple
1 teaspoon ground cinnamon
1 teaspoon ground cloves
Pinch kosher salt
1 teaspoon pure vanilla extract

Steps:

Preheat the oven to 375 degrees F. Place the sweet potatoes in a 2-quart baking dish. Set aside.
In a medium pot, melt the butter over medium-low heat. Add the sugar and stir until smooth. Drain the pineapple in a strainer, reserving the juice. Stir in about half the pineapple and half the pineapple juice; reserve the rest of the pineapple and juice for another use. Stir in the cinnamon, cloves and salt. Bring the mixture to a boil, remove from the heat and add the vanilla extract. Pour the mixture directly over the sweet potatoes.
Cover the dish with aluminum foil and bake until the sweet potatoes are just tender, about 45 minutes. Remove the foil and continue to bake until the sweet potatoes are caramelized, 20 to 25 minutes more.
Plate and serve immediately. Pour extra sauce from the bottom of the baking dish on top.