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Candied Yams

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Source: Casual Cuisines of the World - Diner

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Ratings: 3

Reviews: 2 See Reviews

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Active Time:  10 Minutes
Total Time:  1 Hour 25 Minutes
Yield:  Serves 8

The dark, orange-fleshed variety of sweet potato commonly known as the yam has been a Southern staple since colonial times, and candied yams have enjoyed wide popularity since the late 19th century -- especially at Thanksgiving. Try them alongside roast turkey with mashed potatoes and gravy.

RECIPE INGREDIENTS

5 yams or sweet potatoes, unpeeled, about 4 pounds total weight

For the Topping:

1 cup firmly packed dark brown sugar

1/2 cup unsalted butter, at room temperature

1/2 cup finely chopped walnuts

1 teaspoon pumpkin pie spice, or 1/2 teaspoon ground cinnamon and 1/4 teaspoon each ground nutmeg and allspice

Other necessary recipes:
Roast Turkey with Mashed Potatoes and Gravy

DIRECTIONS

Preheat an oven to 425 degrees F.

Wrap each yam in aluminum foil, pierce all over with a fork and place on a baking sheet. Bake the yams until tender when pierced with a sharp knife, about 1 hour.

Remove the yams from the oven, and reduce the oven temperature to 400 degrees F. Unwrap the yams immediately and let cool. Using your fingers or a sharp knife, peel the yams and cut crosswise into slices 1 inch thick.

FOR TOPPING: In a bowl, combine the brown sugar, butter, walnuts and pumpkin pie spice. Using a fork or your fingertips, mix until coarse and crumbly.

Lightly butter an 8-inch square baking dish. Place half of the yam slices in the prepared dish, arranging them in a single layer. Sprinkle evenly with half of the topping. Layer the remaining yam slices on top and sprinkle with the remaining topping. Place the baking dish on a baking sheet. Bake until the topping melts and is bubbling, 15-20 minutes.

Spoon onto warmed plates and serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

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Nutrition Facts per Serving
Yield: Serves 8

Calories:

479

Fat. Total:

17g

Fiber:

Carbohydrates, Total:

81g

Sodium:

42mg

% Cal. from Fat:

32%

Cholesterol:

31mg

Protein:

Spotlight Recipe Review

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Rating:

by: Alesia

Reviewed: 10/15/2007

See all of Alesia's reviews »

I made this recipe and everyone loved it. But We have a lot of diabetics in the family so I used Splenda as the sweetener. and it worked very well. We have lots of sweet potatoes as we grew our own in the garden and it was a very good year. I will make it again.
Thank you.
Alesia

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