Peel and cut yams. cut to diagonal slices about 1/4 inch slices.
Boil pineapple juice and sugar till syrupy.
Add yams and simmer for 10 minutes.
Remove yams and transfer to 13x9 pan.
Arrange slices to nice galette design, overlapping each pieces.
Meanwhile, add butter to the pineapple syrup, let simmer till fully incorporated.
Pour on the yam slices.
Bake in pre heated 350 oven till tender about 30 minutes.
This will be thickened and gooey.
Serve warm.
Delicious!
Combine orange juice, sugar, liqueur in a 4-cup measure. Heat in microwave and mix well.
Drain yams and place in 13x9x2 baking dish.
Pour sauce over yams. Bake at 325\u00b0F for 45 minutes. Neither temperature nor time is critical; the yams just need to heat through.
Peel and cube the yams.
Cook until tender.
Peel, core and cube the apples.
Layer the potatoes and the apples in a 2-quart baking dish, set aside.
Put the rest of the ingredients into a saucepan.
Bring to a boil and boil for 3 minutes.
Pour the liquid over the potatoes and the apples.
Bake at 350\u00b0 for 1 hour. Yields 8 servings.
Quarter yams and cook until fork goes in gently; do not overcook.
Drain.
Make a mixture of butter or margarine and sugar.
Roll potatoes in mixture.
Put in casserole dish and bake in oven at 375\u00b0 until golden brown.
Serves 4 to 6 people.
Bake yams in jackets.
Remove skins while hot and mash; add crushed pineapple and pecans.
Place in a greased casserole dish; top with marshmallows.
Heat until marshmallows are brown.
Yield: 200 servings.
Preheat oven to 350\u00b0.
Combine sweet potatoes, 3/4 stick softened butter, sugar, nutmeg, cinnamon, eggs and evaporated milk.
Pour into buttered casserole dish.
Bake for 20 minutes. While souffle is baking, melt 1/2 stick butter; stir in cornflakes, brown sugar and nuts.
Spread on top of souffle. Cover with miniature marshmallows and continue baking until set. If canned potatoes are used, use only 1/2 cup milk.
Makes 4 to 6 servings.
Cook potatoes in a large saucepan in
enough salt water to cover.
Cook about 15 minutes or until
tender.
Drain
and set aside.
Spread pie filling in an 8\tx
8
x
2-inch baking dish. Arrange cooked potatoes on top.
In a small mixing bowl stir together cranberry sauce, apricot
preserves
and
orange marmalade.\tSpoon over sweet potatoes.
Bake uncovered at 350\u00b0 for 20 to 25 minutes.
Place the sweet potatoes in a pot and cover with cold water. Bring the potatoes to a boil over high heat. Reduce the heat and simmer about 20 to 30 minutes, until the potatoes are done. Check by piercing with a fork; there should be no resistance. Drain well.
Mash the sweet potatoes with a potato masher or fork, or use a food mill.
Add the lime juice and stir well. Add the milk and stir. Add Cajun seasoning, to taste.
Cook potatoes; drain and mash while still warm.
Add balance of ingredients (except marshmallows), as listed, stirring well after each addition.
Grease an ovenproof casserole; add mashed sweet potatoes.
Top with miniature marshmallows, just to cover top of the potato mixture.
Bake at 325\u00b0 for 45 minutes.
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.
Peel and chop the sweet potatoes into 2 1/2-
If using fresh yams/sweet potatoes: Cook whole sweet potatoes in water until the
Wash & dry yams.
Coat outside with olive oil.
\"Bake\" in a medium hot grill 45-60 minutes or until done.
You can also bake in a preheated 400F oven.
While the yams are cooking, melt the butter in a small dish.
Add the sugar & spices and stir until combined.
Refrigerate until firm, serve with the yams.
Peel sweet potatoes or yams.
Split in half lengthwise.
Make syrup of water, sugar, margarine and nutmeg.
Place sweet potatoes or yams in syrup.
Lower stove to medium and cook until soft.
Can be made ahead and reheated.
Delicious with ham.
Recipe can be doubled or halved.
n the size of the yams.
Carefully remove the foil
MAKE THE YAMS:.
Preheat the oven to
Peel sweet potatoes or yams and cut into small chunks so they will be tender.
Cook until done, rinse, drain and then mash.
Add margarine and sugar and mix well.
Add milk, eggs, vanilla and cinnamon and mix well.
Pour into uncooked pie shells.
Cook at 300\u00b0 for 1 1/2 hours or until firm in center.
Slice yams into 1/2-inch thick pieces. Combine with pineapple, butter, sugar and cinnamon in a 2-quart casserole. Microwave on High 4 minutes; stir. Sprinkle top with nuts and brown sugar. Microwave on High 4 to 5 minutes. If dish is not hot and topping not melted after 2 minutes, rotate dish 1/4 turn. Continue to microwave. Makes 6 to 8 servings.
Peel and cut sweet potatoes or yams in half, and parboil 10 minutes.
Drain and place in buttered baking dish.
Dot the potatoes with butter, and sprinkle with sugar and cinnamon.
Add water.
Bake 30 minutes or until tender in a 350\u00b0 oven.
Check and baste with own juice often.
Serves 6.
Take your candied or leftover sweet potato/yam casserole, candied or