Candy Yams Soufflé Recipe 425 Recipes

GRANDMA'S CANDIED YAMS

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!

SOUTHERN STYLE CANDIED YAMS WITH GINGERSNAP CRUNCH

Steps:

• For the yams: Preheat the oven to 400 degrees F. Toss the yams with the oil in a medium bowl and sprinkle with salt and pepper. 2. Melt 2 tablespoons of the butter in a small saucepan over medium heat. Add the brown sugar, honey, cinnamon, vanilla and nutmeg and cook, stirring, until the mixture comes to a simmer and the sugar dissolves, 4 minutes. Remove from the heat, add to the yams and toss to coat. Spread the yams and all the sauce evenly into a 9-by-13-inch baking dish. Cover tightly with foil and bake until beginning to become tender, 30 minutes.
• For the crunch: Meanwhile, pulse the gingersnaps in a food processor until they are fine crumbs with a few larger pieces. Transfer to a medium bowl and stir in the sugar, butter and flour to combine. Form crumbles in several sizes using your hands and chill in the refrigerator. Remove the foil from the yams and stir to coat with the sauce. Continue baking uncovered until the potatoes are tender and the sauce has thickened, 20 to 25 minutes. Top with gingersnap crumbles and bake until the yams are very tender and the topping is nicely browned, about 10 minutes longer. Serve.

CANDY YAMS SOUFFLé RECIPE - (4.2/5)

Steps:

• 1. Preheat the oven to 350 degrees F. Grease a 1 1/2-quart casserole dish. 2. Peel and cut the sweet potatoes into large chunks. In a 4-quart pot of boiling water, cook the potatoes until tender, for 20 to 30 minutes. Drain. 3. Return the drainied potatoes to the saucepan, but not the heat. Stir in butter until melted and the potatoes are mashed. Stir in both sugars and the lemon juice. 4. In a small bowl, sitr together the milk, cornstarch, nutmeg, and vanilla. Stir into the potatoes. Spoon into the prepared casserole dish. 5. Bake for 1 hour. Sprinkle the marshmallows over the top and let bake for 7 to 10 minutes longer or until the marshmallows are melted and brown.

CANDIED YAMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows.
• Bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.