Best Silence Of The Yams Recipes

SOUTHERN CANDIED YAMS

Steps:

• Scrub, peel and slice your yams into 1/2 inch rounds. In a medium pot over medium high heat, combine the sweet potatoes and the rest of the ingredients. Stir the sweet potatoes until coated in the sugar and butter mixture.
• Let it come to a boil. Cover then simmer for about 50 minutes or until the yams are nice and tender when slightly pierced with the tines of a fork or taste. If the yam is still a bit hard. Let it cook a bit longer.
• Remove the top then set stove to medium. Let the cooking liquid come to a boil. Stirring occasionally until the cooking liquid reduces about 10 minute or until the syrup coats the yams. Remove the pot with the candied yams from the stove and place them into the oven until you are ready to serve them. These taste best warm. Please share this recipe, so other people can enjoy it!

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.

CANDIED YAM SOUFFLE

Steps:

• Preheat oven to 325 degrees F.
• Melt butter in a saucepan over medium heat. Add brown sugar and pecans. Simmer for 3 minutes. Meanwhile, place drained yams in a large bowl and mash finely with a potato masher (leaving some chunked pieces). Pour sugar/pecan mixture over yams. Stir until combined thoroughly. Add in cinnamon and nutmeg. Transfer to a metal pie pan. Top with marshmallow topping. Bake for 15 minutes at 325 degrees F. Remove from the oven and raise the oven temperature to 400 degrees F. Bake for an additional 10 minutes at 400 degrees F to brown the top, watching carefully to keep from over-browning.

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.