Which is the best way?

Question

What is the best way to fix candied yams?

Answer 1

Candied Sweet Potatoes (Yams)

Ingredients:

6 medium sweet potatoes
3/4 cup sugar
1/3 cup dark Karo syrup
2 1/2 tablespoons butter or oleo
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup water
1 teaspoon vanilla

Directions:

Boil potatoes until tender, but not overcooked. Peel off skins. Cut in halves lengthwise. Place in baking dish. Add sugar, syrup, nutmeg, cinnamon, water and vanilla.

Dot top with butter or oleo. Bake in 375/o oven until thick syrup is formed. Bast frequently. About 45 to 55 minutes.

Answer 2

You can either use fresh yams (not sweet potatoes) and boil and peel them or canned yams to do the dish. I use brown sugar, salt, butter, just a tiny bit of lemon to wake everything up, and just maybe a 1/4 cup of liquid. Bake in 350 degree oven about an hour! You can add marshmallows if you like the last ten minutes or so until golden brown.
I also take raw fresh yams, rap them in foil, and bake them in a 350 degree oven until soft. Slice open the top and add a small amount of brown sugar, butter, and cinnamon. These are extremely tasty too because all the natural sugars in the yam have carmelized giving it awesome flavor!

Answer 3

Candied Sweet Potatoes (Yams)

Ingredients:

6 medium sweet potatoes
3/4 cup sugar
1/3 cup dark Karo syrup
2 1/2 tablespoons butter or oleo
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup water
1 teaspoon vanilla

Answer 4

Go with the answer submitted by NOTACLUE , it is perfect. I always go the fast way and get the canned yams, because I don't have the time for doing it right, but I will try to change that this year, I have done it very similar to the notaclue answer, but never tried the lemon to wake up the flavor. I love the tip and plan to use it myself. Thanks

Answer 5

O.k......I cook for a large family....but I use 5lbs of sweet potatos....cut them into nice size chunks into a 13 x 9 cake pan....then I add about 1 1/2 sticks of butter....then about 2 cups of brown sugar....cover and bake at 325 for a few hours...they stay hard for awhile but when they start to soften they get done really quick....then add mini marshmallows uncovered for just a little bit....they burn quick so keep checking them...( Also, before you add the marshmallows, taste the juice from this and check to see if its the sweetness you like....you can adjust that with the brown sugar amount and butter....too sweet, add more butter, not sweet enough, add more brown sugar) Hope this helps. Have fun and good luck.

Answer 6

I prefer the sweet potatoes because they have a higher moister content and are not as starchy , with a sweeter taste . But you did ask about yams . You will need to match your recipes to your tastes.

Answer 7

That depends. Which part of the yam is broken?

You may have to take it to a yamchanic.

Answer 8

Well, I had to adapt my old recipe because my husband hates the marshamallows. Now, I slice them and saute in butter and brown sugar until done and the brown sugar carmelizes.
My family likes this much better because the other way always turns mushy.

Answer 9

I always do mine the way Betty Crockers' cookbook tells me to. I usually double or even triple the "sauce" part of the recipe. They are tasty every time.

Answer 10

drain add brown sugar butter and bake for 30 minutes at 350 and then you can top with marshmellows and brown them under broiler...