Recipe courtesy of Kardea Brown
From:
Food Network Magazine
Grandma’s Candied Yams
Getting reviews...
- Level: Easy
- Total: 1 hr 30 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 566
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 115 g
- Dietary Fiber
- 7 g
- Sugar
- 66 g
- Protein
- 3 g
- Cholesterol
- 30 mg
- Sodium
- 38 mg
“One Thanksgiving, my grandmother ran out of sugar for her candied yams, so I suggested adding strawberry preserves. She was hesitant, but we tried it and it was a hit. She’s been making it this way ever since!”
- Level: Easy
- Total: 1 hr 30 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 566
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 115 g
- Dietary Fiber
- 7 g
- Sugar
- 66 g
- Protein
- 3 g
- Cholesterol
- 30 mg
- Sodium
- 38 mg
Ingredients
Directions
- Preheat the oven to 375 degrees. Cut off the ends of the yams, then peel the yams and cut into 1/2-inch-thick rounds. Add to a 2-quart baking dish and set aside.
- In a medium pot, melt the butter over medium heat. Add the brown sugar and stir until thoroughly blended. Stir in the pineapple juice, cinnamon, vanilla and ground cloves. Taste the mixture to make sure it’s sweet to your liking and pour over the yams. Spread the strawberry preserves on top of the yams.
- Cover the dish with foil and bake until the yams are semi-tender, about 40 minutes. Remove the foil and bake until the yams are caramelized, 20 to 25 more minutes. Serve hot. And don’t forget to spoon the sauce from the baking dish on top!
