00 degrees.
Place the sweet potatoes on a cookie sheet
Preheat oven to 350\u00b0.
Open yams and drain.
Empty yams into a casserole dish.
Mash with a fork.
Sprinkle yams with brown sugar, then cover with mini marshmallows.
Cook for 20 minutes or until marshmallows brown.
Peel and cut the sweet potatoes into 2 inch chunks. Place them in a large pot of water and boil until tender.
In a large skillet melt the butter or margarine. Stir in the brown sugar, brandy and salt. Stir until smooth. Add the sweet potatoes. Cook over low heat, stirring gently, until sweet potatoes are heated through and well glazed.
If using fresh yams/sweet potatoes: Cook whole sweet potatoes in water until the
Preheat oven to 425 degrees. Pierce all potatoes in several places with a fork. Bake until tender when pierced with a knife, about 55 minutes. Cool slightly.
Cut potatoes in half lengthwise. Using a spoon, scoop out potato pulp into a large bowl. Add butter and brown sugar. Using an electric mixer, beat until smooth. Beat in Sherry. Season to taste with salt and pepper. Serve.
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.
o 400\u00b0F.
Cook sweet potatoes in large pot of
re caramelizing, poke holes in yams. Place on plate with a
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.)
For cake:
Pierce sweet potatoes with fork.
Microwave
In a 2-pound casserole dish, layer potatoes.
Cover with brown sugar and sprinkle cinnamon on top.
Continue to add potatoes, sugar and cinnamon until used up, approximately 3 layers.
Top with pats of margarine.
Let set overnight outside of refrigerator.
Syrup will form.
Bake at 350\u00b0 for 45 minutes.
Boil yams until soft.
Skin yams when they cool down; slice yams and line them in a baking dish.
Sprinkle brown sugar, white sugar and marshmallows along the top.
Cut up about 1/2 stick of butter (depending on how many yams you have) and place on top of yams.
Broil until brown.
Spray the inside of a slow cooker with cooking spray.
Place sweet potatoes in a slow cooker and arrange butter on top of sweet potatoes. Sprinkle brown sugar over sweet potatoes.
Cook on High, 3 to 3 1/2 hours. Add marshmallows and cook until soft and somewhat puffy, about 15 minutes.
ool 10 minutes. Mash the sweet potatoes . Add margarine and stir
Place sweet potatoes and brown sugar in baking dish.
Slice margarine and place on top of yams.
Bake at 350\u00b0 for 10 minutes. Add enough marshmallows to cover sweet potatoes. Bake 5 minutes more until marshmallows are browned.
Combine sweet potatoes, milk, brown sugar, vanilla and nutmeg in a
Mix mashed sweet potatoes with brown sugar, orange juice, and nutmeg.
In another bowl mix pecans, sugar, and cinnamon.
Take a marshmallow, press potatoes around it, then roll in pecan mixture.
Bake for 15-20 minutes at 350 degrees.
Pour can of Yams in a casserole (or oven safe cookware).
Drain and save 1/2 cup of liquid and pour back into yams.
Sprinkle Yams with Brown Sugar, cinnamon, nutmeg and mix well.
Pat Butter on top.
Place in preheated 350' oven for 30-35 minutes.
br>While salmon is baking, brown bacon on medium high heat
Make Nashville Sweet: combine all the ingredients in