Wash the yams/sweet potatoes and pat dry with a paper towel.
Lightly oil the skins of the yams/sweet potatoes with the olive oil.
Bake at 400 degrees for approximately an hour, or til tender.
Carefully peel the skins off of the sweet potatoes and serve with butter.
Preheat the oven to 350 degrees.
Wash the yams and place in a baking dish with the water.
Bake until the potatoes are soft and the skins puffy, about 1 1/2 hours.
Set aside to cool slightly (leave the oven on).
Peel the yams and place in a medium baking dish.
Add the honey, butter, lime juice, salt and pepper.
Stir and mash well with a potato masher.
Cover with aluminum foil and return to the oven for 15 to 20 minutes, until heated through.
Sprinkle the top with sour cream and serve hot.
Bottom
Blend all of the above and place in a casserole dish
Top
Melt butter in a sauce pan, add all other ingredients, cover the top of the yams with mixture and bake for 30 mins at 350 degrees (preheated oven)
Preheat oven to 400.
Using electric mixer, beat first 5 ingredients in a medium bowl until fluffy. (can be done 3 days ahead, cover and refridgerate, bring to room temperature before using).
Line large baking sheet with foil. Place yams on sheet, bake until tender, 1 hour 10 minutes. Slit each lengthwise. Spoon 1 tbs of butter into each. Pass remaining butter separately.
Drain pineapple, reserving 1/4 cup syrup.
Line sides of an 8 x 10-inch baking dish with pineapple, slightly overlapping. Arrange yams in center.
Pour pineapple syrup over yams.
Combine flour, brown sugar, cinnamon and salt.
Cut in butter until mixture resembles coarse crumbs.
Stir in nuts. Sprinkle over yams.
Top with marshmallows.
Bake at 350\u00b0 for 25 minutes.
Bring salted water to a boil in a pot. Add yams; cook and stir until slightly tender, 5 to 8 minutes. Mix oil, cumin, chaat masala, amchoor, turmeric, chili powder, salt, and pepper together in a container with a lid; add yams. Cover; shake until coated. Marinate 20 minutes to 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Transfer yams to a baking pan.
Bake in the preheated oven until yams are tender, 25 to 30 minutes.
Place yams into a large pot and
Place yams in a 9 x 9 x 2-inch dish.
Mix orange juice, brown sugar and cinnamon in a separate bowl.
Pour over yams.
Drizzle melted butter over yams and sprinkle with chopped pecans.
Cover with waxed paper.
Microwave on High for 10 to 15 minutes until yams are hot and top is slightly caramelized.
o 450\u00b0.
Bake yams until tender, about 1 1
Bake yams in a 400\u00b0 oven for 45 minutes or until tender. Scoop out the flesh and mash it with brown sugar, Amaretto liqueur, 2 tablespoons butter and salt.
Spread the yams mixture in a 9 x 9-inch baking pan.
Pulverize the Amaretti cookies between 2 pieces of wax paper.
Blend in the remaining 2 tablespoons of butter.
Sprinkle the cookie crumbs on the yams. Preheat the oven to 350\u00b0.
Bake for 30 minutes.
Preheat the oven to 375 degrees.
In a 2-quart casserole dish, combine the yams, orange, pineapple and its juice, cinnamon and nutmeg; dot with the margarine.
Cover and bake until the yams are tender, about 45 minutes.
ach end. Place yams on baking sheet. Bake yams until tender, about
Preheat oven to 350\u00b0.
In cup, combine brown sugar with cinnamon and salt.
Slice yams lengthwise 1/4-inch thick and place a layer in a greased shallow casserole. Sprinkle lightly with some sugar mixture and spoon on some melted butter.
Repeat until yams and sugar mixture are used.
Bake 25 minutes or until yams are hot and sugar is bubbly.
Makes 6 to 8 servings.
Preheat oven to 250 degrees F (120 degrees C).
Place yams in a large pot of lightly salted, boiling water and cook for about 10 minutes, or until tender. Drain.
Arrange the yams in a lightly greased 9x13 inch baking dish. Cut a slit down the middle of each one and dab 1 tablespoon of butter in each.
Bake in the preheated oven for 5 to 10 minutes, or until golden. Spoon 1 teaspoon honey into each yam, sprinkle each with sugar and serve.
Place yams in baking pan.
Cover with foil and bake at 350\u00b0 for about 1 1/2 hours or until tender.
Remove yams from oven and cut in half.
Remove skin, add orange rind, allspice and salt. Mash with electric mixer until smooth.
Drain yams and pineapple; mash together with bananas.
Add sherry, salt and pepper; whip until smooth.
Place mixture in buttered casserole.
Dot with butter and marshmallows.
Bake uncovered in a 350\u00b0 oven for 45 minutes or until it bubbles slightly and the marshmallows turn brown.
Boil yams until tender.
Cool, peel and slice in 1/2-inch slices.
Arrange in greased casserole dish.
Combine other ingredients; cook over medium-high heat until hot and thick and bubbling (stirring constantly).
Pour over yams.
Bake in moderate oven until evenly hot and bubbling.
Cool for 30 minutes before serving.
(Nice with Thanksgiving turkey.)
Bake yams until soft.
I wrap them in foil, then when done remove foil and peel.
Put in large bowl and mash real well.
Add brown sugar and oleo to taste.
Add marshmallows on top and brown. (Yams are better than sweet potatoes.)
Cook yams; mash and add a dash of salt.
Spread in layers in casserole: mashed yams, marshmallows, chopped nuts, dot of butter and a small amount of brown sugar.
Cover top sparingly with brown sugar; place walnut halves on top.
Bake at 325\u00b0 for 1 hour. Serves 4.
Wash yams and wrap in boil.
Bake until tender, cool and peel. In a greased (butter or margarine) casserole, slice yams approximately 1/2-inch thick.