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Candied Yams

Candied Yams

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Candied Yams

Source: Casual Cuisines of the World - Diner
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Rating: 5   Reviews: 3 See Reviews
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Active Time:  10 Minutes
Total Time:  1 Hour 25 Minutes
  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
Candied Yams Recipe at Cooking.com
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 See all 3 reviews »

Rating: 5
by: Alesia Reviewed: 10/15/2007
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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