Simple but best candied yams recipe ever!! (brown sugar, nutmeg, bake at)
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The main reason that I always prepare my own Thanksgiving dinner, even though I still might go to a relative or friend is because I have never enjoyed the dinner as much as I do at home. The tried and true recipes handed down from my grandmother and mom are never duplicated or surpasssed.
One of the side dishes that always disappoints when I have eaten it elsewhere, is the candied yams. Marshmallows? Sugar? I think not! Here is the absolutley most delicious (hot or cold) recipe for candied yams...
Peel and cut yams into quarters
Cover with water and bring to slow boil and cook until you can just insert a fork through the yams
Remove yams form pot and drain water from pot
Return yams to pot and cover with REAL maple syrup about half way
Cook on low to medium flame until syrup caramelizes, turning yams occasionally so that syrup does not burn on the bottom of pot
Continue cooking until you get the amount of candied texture you prefer
I remove some yams earlier in the process and let the rest go a bit longer, this provides different textures and sweetness to the dish
That's it! You will never again add candy (yuk) to achieve an authentic dish of candied yams.
Southern peach yam bake that my mom used to make on Thanksgiving, she has not made this in a long time.
1/2 cup packed brown sugar
3 tbsp flour
1 TBsp butter
1/2 cup chopped pecans
1 1/2 cup mini marshmallows
2 17oz cans of prince yams
1 16 oz can of sliced peaches drained
1 tsp nutmeg
Combine flour, sugar, and nutmeg, add butter and mix until mixture resembles coarse crumbs. add nuts. Arrange yams and peaches in a 1 1/2 qt casserole, sprinkle top with sugar mixture. Bake at 350 for 35 minutes, then sprinkle with marshmallows and broil until lightly browned.
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