CANDIED YAMS WITH CRANBERRIES
This is a delicious variation on candied yams. The fresh cranberries add a slight tartness that cuts down on the sweetness characteristic of traditional candied yams. This recipe was taken from a bag of miniature marshmallows many years ago and I recently re-discovered it. Hope you like it as much as I do!
Provided by Poohbear Pam
Categories Yam/Sweet Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, sugar, oats and cinnamon.
- Cut in butter until mixture resembles coarse crumbs.
- Lightly toss 1 cup crumb mixture with yams and cranberries.
- Arrange in a 1 1/2 quart casserole.
- Sprinkle with remaining crumb mixture.
- Bake at 350 degrees for 35 minutes.
- Sprinkle with marshmallows and return to oven until marshmallows are lightly browned.
Nutrition Facts : Calories 466, Fat 11.1, SaturatedFat 6.6, Cholesterol 27.1, Sodium 119.3, Carbohydrate 89.2, Fiber 9, Sugar 27.2, Protein 4.9
HOLIDAY CRANBERRY YAMS
I have been making this recipe, for over 30 years for the Holiday's It's a tradition for us and a must for our Thanksgiving and Christmas Dinner. The first thing my family will ask me, when I walk in the door "Did you bring the Yams!
Provided by Elizabeth Backus
Categories Potatoes
Time 1h
Number Of Ingredients 8
Steps:
- 1. Topping: In Medium Bowl add flour, brown sugar, oaks, cinnamon. Mix all ingredients. Cut up butter in 1/2 inch cubes add to mixture and using a pastry blender or fork cut into dry ingredients until it resembles a crumb topping.
- 2. Wash cranberries, let drain and set aside.
- 3. Drain yams and put in a 2-quart casserole dish, add cranberries to yams in casserole dish, add 1 cup of crumb topping and toss lightly until yams and cranberries are coated with crumb mixture and cranberries are evenly distributed in dish.
- 4. Add the remaining crumb topping evenly on top of mixture in casserole dish.
- 5. Bake at 350 degrees for 40-50 minutes until bubbling and cranberries are completing cooked.
- 6. Remove from oven and Sprinkle 1-1/2 cups mini marshmallow on top cooked yams and return to oven and bake until marshmallows are lightly golden brown, watch carefully! you do not want to burn marshmallows.
- 7. Remove from Oven, let cool 5-minutes and Serve.
- 8. Note: Can be made the day before, after adding the remaining crumb topping. Cover with plastic wrap and put in refrigerator. Take out about 20 minutes before baking.
SWEET POTATO CRANBERRY BAKE
In October, my husband helps harvest cranberries at a friend's bogs, so I have access to the very freshest ingredients. Their bold autumn flavor pairs up perfectly with sweet potatoes to make a seasonal side dish my family looks forward to. -Jill Doyle, Kingston, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. , Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top. Cover and bake at 350° for 30 minutes. , In a small bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, until topping is golden brown, about 10 minutes longer.
Nutrition Facts : Calories 386 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 81mg sodium, Carbohydrate 68g carbohydrate (40g sugars, Fiber 7g fiber), Protein 4g protein.
AWESOME YAM AND CRANBERRY CASSEROLE
This came from a Southern Living Cookbook. It's a holiday tradition at our home. The recipe is requested everytime it is served. I hope you enjoy it as much as we do. It is a cinch to put together, but tastes so heavenly.
Provided by Silent Rain
Categories Yam/Sweet Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine whole cranberries, white sugar, orange slices, pecan halves, orange juice, cinnamon, nutmeg and mace in 2 quart casserole. Bake uncovered at 375* degrees for 30 minutes.
- Stir drained yams into cranberry mixture. Return to oven and bake until heated through (about 15 minutes). Enjoy!
Nutrition Facts : Calories 758.1, Fat 9.6, SaturatedFat 0.9, Sodium 24.5, Carbohydrate 168.5, Fiber 16.4, Sugar 83.3, Protein 6
CRANBERRY STREUSEL SWEET POTATOES
Dotted with crimson cranberries, the streusel topping adds a crunchy touch to mashed sweet potatoes. All the sweetness comes from either the potatoes or cranberries, because no sugar is added.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.
- Heat oven to 350°F. Mash potatoes with 2 tablespoons butter and the salt until no lumps remain. Spoon into ungreased 1-quart casserole. Mix remaining ingredients; sprinkle over potatoes.
- Bake uncovered about 30 minutes or until heated through and streusel mixture is golden brown.
Nutrition Facts : Calories 265, Carbohydrate 44 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 5 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg
CRANBERRY YAM MUFFINS
Make and share this Cranberry Yam Muffins recipe from Food.com.
Provided by Sydney Mike
Categories < 30 Mins
Time 27m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F, then either grease or paper-line a 12-muffin pan.
- FOR THE BATTER ~ In large bowl, whisk together flour, sugar, baking powder, salt, cinnamon & nutmeg.
- In small bowl, combine egg, milk, yams & butter, then stir this into flour mixture, just until moistened.
- Fold in cranberries.
- FOR THE TOPPING ~ In a separate container, combine 1 tablespoon each of granulated sugar & ground cinnamon.
- Using the batter, fill prepared muffin cups half full, then sprinkle each with cinnamon-sugar.
- Bake 18-22 minutes or until toothpick inserted in muffins comes out clean.
- Cool in pan 10 minutes before removing to wire rack.
- Best when served warm!
SWEET POTATO CRANBERRY BAKE
My father's mother made this every year for our Thanksgiving dinner. It is not Thanksgiving to me without this dish. I do not like the tartness of most cranberry dishes, and sweet potatoes can be bland by themselves. This dish combines both to make a great all-in-one dish. When I take this dish to another person's home, I bake the first time and add the yams, cover, and then wait to heat until I am at their house.
Provided by Erika Glasco
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine cranberries, orange slices, sugar, pecans, orange juice, cinnamon, nutmeg, and mace in a 2-quart baking dish.
- Bake in preheated oven until cranberries soften, about 30 minutes. Stir yams into cranberry mixture and continue baking until heated through, about 15 minutes more.
Nutrition Facts : Calories 217.8 calories, Carbohydrate 45.3 g, Fat 4.5 g, Fiber 3.9 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 25.4 mg, Sugar 38.3 g
CRANBERRY YAMS
Steps:
- Brown sugar and Oak Crumb Topping:
- In medium bowl add flour, brown sugar, oats, and cinnamon. Cut cold butter in slices and cut into mixture with pastry blender or fork until it resembles a crumb topping.
- Drain yams and put in a 2 quart casserole pan. Wash cranberries and drain well. Add cranberries to yams in casserole pan. Toss in 1 cup of Crumb Topping and toss lightly. Add the remaining Crumb Topping.
- Bake at 350 degrees F for 35-40 minutes until bubbling. Remove from oven and Sprinkle 1-1/2 cups Kraft Mini Marshmallows on top of casserole and return to oven. Bake until marshmallows are lightly golden brown, watch carefully that marshmallows don't burn. Remove from oven, cool for 5 minutes and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CRANBERRY JAM
An easy Cranberry Jam recipe
Categories Fruit Juice Breakfast Dessert Thanksgiving Quick & Easy Cranberry Fall Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Bring all ingredients to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools).
- Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds. Cool, stirring occasionally.
CRANBERRY YAM BREAD
The original of this recipe comes from The Joy of Cranberries: That Tangy Red Treat cookbook, but it's been tweaked a little here! It makes a great breakfast bread, served warm wth soft butter! Preparation time does not include time for loaf to cool completely.
Provided by Sydney Mike
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F & grease a 9"x5" loaf pan.
- In a large bowl, beat cream cheese & sugar until light.
- Beat in yams, eggs, vanilla, cinnamon & nutmeg.
- Stir in bisquick & cranberries until just blended ~ DO NOT OVER-MIX!
- Spoon mixture into prepared pan.
- Bake 45 to 60 minutes or until wooden pick inserted in center comes out clean.
- Remove from oven & cool in pan 15 minutes.
- Remove from pan & cool completely on wire rack.
- When completely cool, wrap in plastic food wrap.
- Serve at room temperature or cold, & refrigerate leftovers.
Nutrition Facts : Calories 228.7, Fat 9.8, SaturatedFat 4.6, Cholesterol 52.1, Sodium 235.8, Carbohydrate 32, Fiber 1.3, Sugar 19.6, Protein 3.7
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