Heat yams, in their liquid, till hot.
Keep hot on low heat while you mix up Praline sauce.
Mix together the brown sugar, heavy cream, butter/oleo, pecans, salt, cinnamon, and nutmeg in a saucepan.
Stir over medium heat till mixture comes to a gentle boil.
Keep hot on low burner while you drain liquid off yams.
Place yams in serving bowl.
Pour hot Praline sauce over yams.
Serve and enjoy!
If using fresh yams/sweet potatoes: Cook whole sweet
n the size of the yams.
Carefully remove the foil
MAKE THE YAMS:.
Preheat the oven to
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.
Wash the yams, pare, and cut them into bite-sized chunks.
Heat a wok or a large, deep pan; add 4 cups of the oil and heat to 250*F.
Deep fry the yam chunks until tender, 1-2 minutes.
Heat another wok or pan and add the 1 Tbsp.
oil and the sugar; cook over low heat until the sugar is melted and caramelized.
Add the fried yams; mix well.
Sprinkle with sesame seeds before removing to a plate.
When serving, dip the caramelized yams in a bowl of cold water, one by one, while hot.
Preheat oven to 350 degrees.
Scrub the yams with a vegetable brush and boil them in their jackets uncovered for 30 minutes (or fork tender). Drain, peel, and cut in 2\" thick rounds.
In a pot boil sugar, butter, water, salt, cinnamon, cloves and nutmeg 5 minutes.
Arrange yams in a 9x13 pan. Add peeled, cored, sliced apples. Tuck in the nuts and fresh cranberries amongst the yams and apples. Pour syrup over the top. Cover and bake at 350 degrees for 30 minutes.
Oven directions:
Combine syrup, sugar, and butter in saucepan over medium heat until thickened.
Place yams in shallow baking dish and pour sauce over yams.
Bake at 350* for 25-30 minutes.
Stovetop directions:
Place all ingredients in a small saucepan.
Bring just to boil on medium heat for about 5 minutes.
Remove from heat, stir, and serve.
Microwave directions:
Combine all ingrediens in a microwave safe dish.
Cover and mocrowave on high for 2 1/2 to 3 1/2 minutes. Stir and serve.
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.
Spread butter mixture over the yams. Cover with foil and bake
Preheat oven to 375\u00b0F
Place the yams in a covered baking dish with just enough water to coat the bottom of the pan.
Bake for 45-50 minutes or until tender.
Sprinkle the lemon juice and parsley over yams. Salt and pepper to taste.
Serve.
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)
Melt 1/2 of the margarine in a large pan.
Add the yams, sugar, salt, vanilla and water.
Cover and simmer 20 minutes or until tender.
Stir in the rest of the margarine, nutmeg and lemon juice.
Cook 10 minutes without the lid.
Mix the first 5 ingredients together and pour into a glass baking dish.
Smooth the mixture out with a wooden spoon or other utensil.
Mix together the topping (it will seem dry) and crumble on top of the yams.
Bake at 450 degrees for 1/2 hour to 45 minutes.
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.
Preheat oven to 350\u00b0.
Combine sugar, salt and cinnamon in small bowl.
Slice yams 1/4-inch thick; lay in greased ovenproof dish or pan.
Sprinkle melted butter on yams, then the sugar mixture.
Arrange another layer of yams and repeat the sprinkling procedure.
Continue until yams are gone.
Bake 25 minutes or until yams are hot and sugar is bubbly.
Great for the holidays.
***1st Method.
Cook yams in microwave, cool, peel, slice.<
Drain yams; place in a 2-quart casserole dish.
Cut butter into squares; place on the yams.
Sprinkle cinnamon over yams. Grease casserole dish prior to adding the yams.
Bake at 375\u00b0 for an hour.
When yams are almost finished, pour marshmallows over them and bake for 10 minutes, or until the marshmallows melt.
Parboil yams and then peel.
Cut in thick slices.
Place in baking dish.
Mix all dry ingredients.
Cover yams with mixture. Dot with margarine.
Put lemon juice over yams.
Pour water in. Cut 1/2 orange in slices.
Place on yams.
Other 1/2 of orange squeeze over yams.
Bake at 400\u00b0 for 35 to 40 minutes or until yams are tender.
Syrup is thick, baste after.
Yields 6 servings. Eat with love from the kitchen of Shirley Murden.
egrees C).
Roast whole yams in preheated oven until heated