yams

Making baked sweet potatoes in the oven is easy and delicious!

Baked Sweet Potatoes

potatoes

olive oil

salt & pepper

Preheat oven to 375°F.

Wash and dry the potatoes.  Poke about 3-4 times on each side.

Rub the skin with olive oil and sprinkle with salt and pepper.

Bake 50-60 minutes or until tender when pierced with a fork.&nbsp;Allow to cool 5 minutes before cutting open.

This recipe is an adaptation of asaro, the Yoruba word for a dish of starchy root vegetables simmered in a seasoned tomato- and chile-based sauce. Regional versions of asaro are served all year round across the south of Nigeria and in other parts of West Africa. Traditionally, the dish is made with the West African yam, but you can also use white or purple taro root or unripe plantains. Here, firm, green plantains are combined with white yams in a sauce rich with caramelized shallots, garlic and ginger. There is a slight but welcome heat from a single red habanero dropped in whole to infuse the stew. Coconut milk and an optional spoonful of red palm oil — a floral, slightly smoky oil that is pressed from the fruit of oil palm trees — round out the flavors, and hearty greens cut the richness. Serve topped with crunchy shallots, fresh herbs and a wedge of lime.

Asaro (Yam and Plantain Curry)

neutral oil,

shallots,

Kosher salt

garlic cloves,

(2- to 3-inch) piece fresh ginger, grated (about 2 tablespoons)

turmeric

tomato paste

tomatoes

green (unripe) plantains (about 1 pound total), peeled and cut into 1 1/2-inch pieces

coconut milk

red palm oil (optional)

julienned hearty greens,

basil leaves, torn

cilantro leaves

lime,

Heat a medium pot, large saucepan or Dutch oven over medium. Pour in the neutral oil, add the sliced shallots and cook, stirring frequently, until shallots are caramelized and golden brown, about 5 minutes. Remove shallots from the oil and allow to drain on paper towels or a cooling rack. Season with salt and set aside.

Drain all but 2 tablespoons of the cooking oil out of the pot. (Reserve extra oil for another use.) Over medium-low heat, add the garlic, ginger and turmeric to the pot and sauté until softened and fragrant, about 2 minutes. Add the tomato paste and cook, stirring constantly, for an additional 2 minutes or until it begins to stick to the bottom of the pot.

Drop in the chile and add the whole peeled tomatoes with their juices, crushing the whole tomatoes with your hands as they go in. Stir to combine ingredients and dissolve the tomato paste, then add 3 cups water and bring to a boil over high heat.

Once boiling, season with salt, reduce heat to medium, add the yams and simmer until the yams are just beginning to soften, about 10 minutes. Add the plantains and cook until both are tender but hold their shape, and the liquid is slightly reduced and thickened, 15 to 18 minutes.

Stir in the coconut milk and red palm oil, if using, season with more salt and let simmer for another 10 minutes. Add the greens and cook until tender, 2 to 3 minutes.

To serve, remove and discard the cooked chile. Ladle the curry into bowls, top with the caramelized shallots, a scattering of basil and cilantro, and several squeezes of lime juice.

One of the healthiest foods around, lentils are low in fat and very versatile - perfect for salads, soups and sides. Packed with vegies, this hearty lentil soup wins for taste and budget.

Lentil, sweet potato & pancetta soup

red onion, finely chopped

celery sticks, trimmed, finely chopped

pancetta, finely chopped

garlic cloves, crushed

sweet potato (kumara), peeled, cut into 1cm pieces

milliliters (3 cups) Massel chicken style liquid stock

can no-added-salt lentils, rinsed, drained

can no-added-salt diced tomatoes

broccoli,

continental

Lemon gives classic candied yams a fresh, tangy makeover. 

Lemon Candied Yams Recipe

yams (about 4 large)

lemon

unsalted butter

brown sugar

cinnamon

nutmeg

salt

black pepper

Arrange a rack in the middle of the oven and heat the oven to 400°F. Meanwhile, peel and cut 2 1/2 pounds yams into 1-inch cubes and place in a large bowl. Finely grate the zest of 1 medium lemon into the bowl. Halve the zested lemon and set aside for later.

Melt 1 stick unsalted butter in the microwave or on the stovetop, then pour over the yams. Add 1/2 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon cracked black pepper. Toss until evenly coated. Transfer the yams to a rimmed baking sheet and spread into a single layer.

Roast until tender and lightly caramelized, tossing halfway through, about 35 minutes total. Remove the baking sheet from the oven. Immediately squeeze the juice from the lemon halves all over the yams and toss. Serve hot.

Sweet and tender candied yams baked in a delicious buttery cinnamon syrup for that true old-fashioned flavor!

Candied Yams| Best Baked Southern Candied Yams

sweet potatoes ((washed thoroughly))

unsalted butter ((1 stick))

sugar

heavy whipping cream

cinnamon ((can use less if desired))

clove

real vanilla extract

Preheat oven to 350 F.

Cut off the tips of sweet potatoes.

Peel and then slice into ½ thick circles.

Place into a 9x13 baking dish. Set side.

In a medium-size pot, melt butter over medium-low heat.

Add sugar and stir until combined.

Add heavy whipping cream and stir until creamy.

Stir in cinnamon, nutmeg, clove, maple, and vanilla extract.

TASTE THE MIXTURE AND MAKE SURE IT TASTES YUMMY. ADD MORE SPICES IF NEEDED.

Pour mixture over sweet potatoes.

Cover with foil and bake for 40 minutes.

Remove foil, baste and bake for an additional 20-25 minutes or until fork-tender.

Plate the candied yams using a slotted spoon. Serve immediately.

https://www.youtube.com/watch?v=KeaDICRLb1o

Three words for ya. Make.These.Asap. These are some of the best-candied yams to ever grace my taste buds. Something about baking them slowly in the oven in that syrupy....buttery....sugary....cinnamony..... mixture just creates a candied yam that is perfectly "candied" yet still has that fresh taste.

These candied yams always makes an appearance on my holiday dinner table!


What's so good about this  Candied Yams recipe?

There are many ways to prepare candied yams. This recipe relies on cooking them slowly in a candied mixture of butter, sugar, heavy whipping cream, maple, vanilla, and warm spices.  That slow baking time really allows them to hang out in all that yummy, syrupy mixture until it is sweetened all the way through. The results? Heavenly, tender sweet candied yams that would put many restaurant versions to shame! But before we get into the recipe, let's get a few frequently asked questions out of the way.



Are yams and sweet potatoes the same thing?

People often think of yams and sweet potatoes as being the same thing, however, yams are actually a variety of sweet potatoes.

Yams are actually starchier, with a light-colored flesh and more like a white potato. They are drier than sweet potatoes and not very sweet but can easily be flavored to make them sweet or savory.  The Covington or Japanese sweet potatoes are probably what you're used to seeing in the grocery store. They are naturally sweet with bright orange flesh (there are also white and purple varieties). 

For this "candied yams" recipe, you'll want to go for those sweet, gorgeous orange  Covington or Japanese sweet potatoes!

What are candied yams?

Candied yams are a side dish that is very popular in the South. It typically involves cooking yams/sweet potatoes with butter and sugar until they are super tender and very sweet. This can be done by baking, boiling, or roasting sweet potatoes. It's one of those side dishes that could be sweet enough for dessert!

Get Recipe:
http://divascancook.com/southern-baked-candied-yams-recipe/

Southern Baked Candied Yams Recipe: How to make the best candied yams!

Creamy Sweet Potato Casserole topped with pecan streusel and mini marshmallows tastes so good...it's like eating dessert first!

Sweet Potato Casserole

can of drained sweet potatoes (or canned yams)

cream cheese (softened)

Tablespoons butter

cloves

vanilla

pecans

Tablespoons all purpose flour

mini marshmallows

Preheat oven to 350 degrees.

Drain a large can of sweet potatoes (or yams) until all the fluid is gone. Add to a mixer, then beat until creamy.

Add cream cheese and beat until creamy again.

Add butter, cinnamon, cloves, brown sugar, and egg and vanilla.

Mix ingredients well and pour into an 8 X 11 greased casserole dish.

In a separate bowl, add pecans, brown sugar, flour and butter.

Mix ingredients with hands until crumbly to create streusel.

Sprinkle streusel over sweet potato filling, then fill in gaps with mini marshmallows.

Bake at 350 degrees for 30 minutes until marshmallows start to brown. 

These Roasted Sweet Potato Tacos with refried beans are colourful, protein-packed and taste incredible. Plus, they&#039;re really easy to make.

Roasted Sweet Potato Tacos (vegan & gf)

coconut oil

tsp chili powder

corn tortillas

beans

⅔ cup your favourite salsa

vegan cheese shreds (optional)

red cabbage sauerkraut (or just thinly sliced red cabbage

avocado

sweetcorn kernels

cilantro leaves, chopped

lime wedges

Preheat your oven to 400°F/205°C.

Toss the sweet potatoes in the coconut oil and chili powder and spread across a large baking tray. Season to taste with sea salt.

Roast in the oven for 30 minutes, flipping once midway through. When cooked, removed from the oven and set aside.

To make the roasted sweet potatoes

Prepare all filling ingredients as described above.

Heat each corn tortilla as per package instructions (usually: add 1 tsp water to a hot skillet and add your tortilla to it immediately. Heat for approx. 15 seconds per side, then wrap in a towel to keep warm and flexible).

Fill each tortilla with the sweet potato, refried beans, salsa, vegan cheese (if using), sauerkraut, avocado and sweetcorn. Sprinkle over the chopped cilantro.

Drizzle lime juice over just before serving and enjoy!

To assemble the tacos

Sweet potatoes and yams are sliced and layered together in this sweet fall dish. Cooked in a brown sugar sauce spiked with bourbon and butter, and the whole thing is sprinkled with a light dusting of cinnamon.

Traeger Grilled Candied Sweet Potatoes

sweet potatoes

butter

maple syrup**

orange juice

Brown Sugar Bourbon*

Preheat the Traeger to 325°, or as close...

Preheat the Traeger to 325°, or as close as you can get to that, according to factory directions.

Wash and peel the sweet potatoes and yams....

Wash and peel the sweet potatoes and yams. Slice into 1/4 inch thick rounds.

Spray your grill-safe 10x13 inch baking dish with...

Spray your grill-safe 10x13 inch baking dish with baking spray, and layer the rounds into it, alternating between yams and sweet potatoes.

In a small non-stick pot, combine the butter,...

In a small non-stick pot, combine the butter, maple syrup, and orange juice. Heat over medium heat, stirring frequently, until the butter is melted. Let simmer for 5 minutes. Remove from heat and set aside.

Pour the sauce over the layered sweet potatoes...

Pour the sauce over the layered sweet potatoes and yams. Sprinkle with salt and cinnamon. Cover tightly with foil.

Place onto the grill for 30 minutes, and...

Place onto the grill for 30 minutes, and then remove the foil and continue grilling for an additional 15-30 minutes, or until the potatoes are tender and caramelized.

Yams candied with maple syrup and brown sugar and topped with gooey toasted marshmallows

Candied Yams with Marshmallows

garnet yams (medium)

tbsp butter

maple syrup

tsp vanilla extract

brown sugar (packed)

Wash yams thoroughly and poke on all sides with a fork to allow steam to escape while cooking.

Arrange yams in a spoke pattern on several layers of paper towel in the microwave.

Cook on the &quot;baked potato&quot; setting or until yams are soft all the way through when poked with a fork.

Remove from microwave oven and allow to sit and cool for 10 minutes or until they are cool enough to handle.

Slice yams in half lengthwise and scoop out cooked contents with a spoon. Discard skins.

In a bowl, combine yams, butter, maple syrup, vanilla extract, 1/4 cup of brown sugar, and heavy cream. Mix well, mashing with a fork or potato masher until most lumps are smooth.

Spread yam mixture into a 9x13 glass baking dish or similar casserole dish.

Sprinkle mini marshmallows evenly over the yams.

Bake at 375 degrees for 20-25 minutes or until the marshmallows are toasted brown. Remove from oven and serve immediately.

I've made this x2 already. I used all vegan ingredients for butter, marshmallows, and heavy whipping cream. It turned out phenomenal.

Top 9 yams recipes from across the web

The most viewed yams recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Baked Sweet Potatoes

Asaro (Yam and Plantain Curry)

Lentil, sweet potato & pancetta sou...

Lemon Candied Yams Recipe

Candied Yams| Best Baked Southern C...

Sweet Potato Casserole

Roasted Sweet Potato Tacos (vegan &...

Traeger Grilled Candied Sweet Potat...

Candied Yams with Marshmallows

Top 9 yams recipes from across the web

The most viewed yams recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Sweet Potatoes

Asaro (Yam and Plantain Curry)

Lentil, sweet potato & pancetta sou...

Lemon Candied Yams Recipe

Candied Yams| Best Baked Southern C...

Sweet Potato Casserole

Roasted Sweet Potato Tacos (vegan &...

Traeger Grilled Candied Sweet Potat...

Candied Yams with Marshmallows

The most viewed yams recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine