Yams, Candied - Thanksgiving
From the Kitchen of: Sue H
Plan/prep TWO Casseroles when 4 or more people!
STRONGLY RECOMMEND prepping this a day or 2 before, to reduce Turkey Day tasks!
Cut butter into 32 cubes (8 slices, then quartered).
Boil thin or chubby yams for 25 or 35 min-ish, till almost cooked, skin starting to peel on their own. Place on large cutting board to cool for 10 min-ish, while still warm, carefully peel off the skin using fingers & potato peeler. Cut off any hard ends.
Cut potatoes in 1/2 inch-ish thick slices (not thicker). In a buttered 1-1/2 qt casserole (8 inch square pyrex), start the bottom layer with the larger/harder/thicker slices, then create about 3 layers in this order: tatoes, sugar, salt, & butter slices...on each yam slice, place some sugar, one butter cube & sprinkle a little salt. Top with all remaining sugar, salt and butter. Cover & refrigerate till serving day...
On serving day bring to room temp, sprinkle a bit more brown sugar, then...
Bake @325 for 30-50min, till soft & hot. (cooking time varies depending on how soft the yams are to begin with) May leave in oven on warm for 20-30 min, & then right before serving, add marshmallows & broil for approx 3-5 min to brown. Watch marshmallows to prevent burning or melting entirely!
>For plain baked yams/sweet potatoes:
Microwave for couple minutes, wrap in foil, then on grill for 10-15 min, squeeze gently to determine when done,
Or bake 350 about 1 hr, poke w/ fork.
Last Modified: November 24, 2023