GRANDMA'S CANDIED YAMS
Provided by Kardea Brown
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 8
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 SHUFELT'S POTATO CANDY
Potato candy is a treasured memory of Christmas past. Grandma Shufelt, and then Aunt Claris made this rich treat only once each year. Was Dad ever surprised when I made it for him after my aunt passed. I'm the only family member who thought to ask for this 'secret' recipe.
Provided by Smart Red
Categories Candy
Time 1h
Yield 36-40 pieces
Number Of Ingredients 6
Steps:
- Cook and mash potatoes.
- While still warm, add the powdered sugar.
- Mix well.
- Add the coconut and nuts (I use peanuts).
- Add vanilla.
- Mix well.
- Form into small shapes or balls and leave for a while to cool and set.
- Melt dipping chocolate in a double boiler.
- Using a toothpick, roll each ball into the melted chocolate.
- Store in a cool place.
Nutrition Facts : Calories 199.2, Fat 3.5, SaturatedFat 1.6, Sodium 27.8, Carbohydrate 42.3, Fiber 1.1, Sugar 37.5, Protein 1.2
GRANDMA'S CANDIED SWEET POTATOES
A simpler version of those creamy candied sweet potatoes that take you right back to Grandma's holiday table.
Provided by Brandi Gilbertson
Categories Side Dish Vegetables Sweet Potatoes
Time 6h25m
Yield 10
Number Of Ingredients 7
Steps:
- Combine butter, vanilla extract, and salt in a bowl. Mix brown sugar and white sugar together in another bowl.
- Layer potatoes and sugar mixture in the bottom of a slow cooker. Pour the butter mixture over the top.
- Cover and cook on Low until tender, about 6 hours.
- Remove 1/3 of the cooking liquid from the slow cooker and pour into a saucepan; whisk in cornstarch. Bring to a boil and cook until thick, about 5 minutes. Pour over potatoes and serve.
Nutrition Facts : Calories 366.8 calories, Carbohydrate 79.8 g, Cholesterol 12.2 mg, Fat 4.7 g, Fiber 5.5 g, Protein 2.9 g, SaturatedFat 2.9 g, Sodium 165 mg, Sugar 49.1 g
GRANDMA'S POTATO CANDY
A old favorite that my grandma used to made.Everyone loved it.
Provided by Pam Conrad
Categories Candies
Time 15m
Number Of Ingredients 4
Steps:
- 1. Peel and cube one medium potato, boil till soft, sprinkle powder sugar onto clean surface.Mash 2 cubes of potato with fork in the center of powder sugar.Adding drops of potato water as needed. Then start adding powder sugar to make a dough. Add sugar and water until its like a pie dough. Roll out consistency and size of pie dough. spread peanut butter over dough and roll up like you would a jelly roll, wrap in wax paper and refrigerate. Slice and serve as needed or wanted. Repeat to use all potato, water and peanut butter.
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- Gather dough into a ball; dust with powdered sugar. Roll to 1/8 inch thick on parchment paper, and cut into a 12- x 10-inch rectangle. Generously sprinkle powdered sugar over dough, and place a piece of parchment paper over rectangle. Invert rectangle; discard parchment paper on top.
- Spread peanut butter over dough. Starting at 1 long side, tightly roll up candy, jelly-roll fashion, using parchment paper as a guide. Wrap in parchment paper, and freeze 1 hour. Cut into 1/4-inch-thick slices, and serve. Refrigerate sliced candy in an airtight container up to 1 week.
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- In a small pot of boiling water, cook the potato until tender. Drain and transfer to a bowl; mash until smooth and lump-free (a ricer is ideal for this!) You’ll need a 1/2 cup mashed. Allow to cool slightly, but still warm.
- In a extra large bowl, combine cooked potato and 2 cups of the powdered sugar until blended (at this point it will be very loose.) Stir in the vanilla.
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- Transfer the dough onto an 18x12 sheet of wax paper sprinkled with powdered sugar; sprinkle the top with a little powdered sugar. Use a rolling pin to roll into a rectangular shape, about 1/4-inch thick; trim to form straight edges.
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