Candied Yams From Scratch Recipes

Steps:

• 1. Peel the yams and cut into 3/4 inch slices.
• 2. Place the yams in an 8 quart stock pot. Cover with brown sugar, sugar, and butter.
• 3. Cook over low to medium-low heat until the yams are fork-tender (about 20 to 25 minutes, do not overcook). Water is not needed ~ the yams cook in the sugar and butter without water, as the yams themselves give off their own juices. Do not add the sweetened condensed milk yet.
• 4. Once the yams are fork-tender, use a masher or hand mixer to blend all that sugary, juicy goodness with the yams. No need to remove any of the liquid, it will all blend perfectly.
• 5. Mix in, to taste, a couple of tablespoons of sweetened condensed milk. This will give your yam mixture an ooey, gooey texture.
• 6. You may also add cinnamon and/or nutmeg to taste.
• 7. Spoon into a casserole dish.
• 8. Cover lightly with marshmallows.
• 9. Bake uncovered at 350 F for about 25-30 minutes or until the marshmallows are a light golden brown.
• 10. NOTES: If you double this recipe, use a really big pot, otherwise, cook time is longer. To make this ahead of time, place the covered casserole in the fridge without the marshmallows. Once you're ready to bake, first place in the microwave on low or defrost just to take the chill off and then add the marshmallows. Then pop it in the oven at 350 F to cook.

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.

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.

Steps:

• Combine all ingredients except sweet potatoes in 2 quart saucepan.
• Bring to a boil stirring occasionally.
• Reduce heat and simmer about 45 minutes, stirring occasionally.
• Place sliced sweet potatoes in an ungreased 9x13 dish in a single layer cut side up.
• Pour syrup over potatoes coating all pieces.
• Bake at 400 degrees until bubbly about 45 minutes basting every 15 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
• Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.
• In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
• Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
• Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.

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.