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Recipe
Candied Yams
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3 X 5
4 X 6
Source:
Casual Cuisines of the World - Diner
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Rating:
Ratings:
3
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
Find Similar Recipes »
Harvest Sides
Southern Accent: Sweet Potato Sides
Nutrition Facts per Serving
Yield:
Serves 8
Calories:
479
Fat. Total:
17g
Fiber:
7g
Carbohydrates, Total:
81g
Sodium:
42mg
% Cal. from Fat:
32%
Cholesterol:
31mg
Protein:
5g
Spotlight Recipe Review
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2
reviews »
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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