Maple Glazed Yams Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Toss the sweet potato chunks, olive oil, salt, and black pepper in a large bowl, and spread the sweet potatoes out onto a large rimmed baking sheet.
• Roast in the preheated oven until browned and tender, about 40 minutes; stir after the first 20 minutes.
• Cook the bacon until crisp and brown in a large skillet over medium heat, about 10 minutes; transfer bacon to a bowl, but leave the grease in the skillet. Cook the onions in the bacon grease until browned, about 10 minutes, stirring frequently. Reduce heat to low, and cook the onions until very soft, brown, and sweet, another 10 to 15 minutes. Stir often. Mix the onions with the bacon in the bowl, and set aside.
• Pour the maple syrup into the hot skillet with the thyme, and bring to a rolling boil. Boil the syrup until reduced by half, 3 to 4 minutes. Place the roasted sweet potatoes and onion-bacon mixture into the skillet, and stir to coat the vegetables with maple glaze. Transfer to a serving dish.

Steps:

• If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks., Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes. , Bake, uncovered, 30-40 minutes or until heated through.

Steps:

• Preheat oven to 400 degrees. Slice each sweet potato in half lengthwise, and slice each half crosswise into 1-inch-thick half-moons.
• Melt butter in a large cast-iron or other ovenproof skillet over medium heat. Add sweet potatoes; toss to coat evenly. Add maple syrup; toss potatoes to coat, and bring to a boil.
• Transfer skillet to oven; cook, stirring occasionally, until potatoes are golden, well glazed, and tender when pierced with a paring knife, about 20 minutes. Remove from oven, and season with salt and pepper. Serve hot, garnished with thyme.

Steps:

• Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Bring large pot of salted water to boil. Add yams. Cook until water returns to simmer, about 4 minutes. Drain. Rinse under cold water.
• Arrange yams in prepared dish, overlapping slightly. Season with salt. Pour syrup over yams. Dot with 3 tablespoons butter. Cover and bake until yams are almost tender, about 25 minutes.
• Mix flour and brown sugar in medium bowl. Add remaining 5 tablespoons butter. Rub in with fingers until mixture resembles coarse meal. Mix in pecans.
• Sprinkle pecan mixture atop yams. Bake yams until tender, about 20 minutes. (Can be made 2 hours ahead. Cool. Cover and let stand at room temperature. Rewarm, uncovered, in 375°F oven 20 minutes.)

Steps:

• Preheat the oven to 400 degrees F.
• Place each yam on its side and slice crosswise into 1/2-inch rounds.
• Using a 3-inch star-shaped cookie cutter, cut out a star shape from each round. Discard the scraps.
• Place the stars in the baking dish. Pour the orange juice and syrup over the top, and cover tightly with aluminum foil.
• Bake for 40 to 60 minutes, until yams are soft to the touch of a fork, then remove the foil and bake for approximately 30 more minutes, or until yams start to become candied. Keep a watchful eye on stars and remove early if the pan juices reduce to the point of burning. To avoid any breakage, serve directly from the baking dish with a spatula.

Steps:

• Preheat oven to 350.
• Cook yams in boiling salted water 3 minutes.
• Drain.
• Transfer to 13x9 baking dish.
• Blend syrup, butter, and peel in a small bowl.
• Pour over yams.
• Sprinkle with salt and pepper and toss to coat.
• (Can be made one day ahead. Cover and refrigerate.).
• Bake yams uncovered until just tender, stirring and occasionally basting, about 30 minutes.
• Mix in cranberries.
• Continue baking until yams are very tender and juices form thick glaze, about 15 minute longer.
• Garnish with chopped fresh parsley and serve.

Steps:

• Preheat oven to 350°F. Cook yams in large pot of boiling salted water 3 minutes. Drain; transfer to 13 x 9 x 2-inch glass baking dish. Blend syrup, butter and peel in small bowl; pour over yams. Sprinkle with salt and pepper; toss to coat. (Can be made 1 day ahead. Cover and refrigerate.)
• Bake yams uncovered until just tender, stirring and basting occasionally, about 30 minutes. Mix in cranberries. Continue baking until yams are very tender and juices form thick glaze, about 15 minutes longer. Garnish with chopped fresh parsley and serve.

Steps:

• Heat oven to 350°F.
• Arrange yams in an ungreased shallow baking dish.
• Combine remaining ingredients; drizzle over yams.
• Bake for 20-30 minutes or until glazed and thoroughly heated.
• (If desired, omit the brown sugar and add 1/3 cup maple syrup).
• To make ahead, combine all ingredients. Cover, and refrigerate for up to 2 days. Increase baking time to 30-45 mins).