Holiday Candied Yams
The first time I ever had this holiday style candied yams was at the Sand Dunes while RV camping and riding Quads. It was Thanksgiving. One of the contributors to the lavish Thanksgiving dinner brought the yams. My husband said these are the best candied yams I've ever had. Find out who brought them and get the recipe. I did and here it is.
The first time I ever had this holiday style candied yams was at the Sand Dunes while RV camping and riding Quads. It was Thanksgiving. One of the contributors to the lavish Thanksgiving dinner brought the yams. My husband said these are the best candied yams I've ever had. Find out who brought them and get the recipe. I did and here it is.
- Carbohydrate 67.0679862542116 g
- Cholesterol 36.6037500466402 mg
- Fat 32.0995772719915 g
- Fiber 7.69119408904231 g
- Protein 4.96586615514051 g
- Saturated Fat 10.3402281811729 g
- Serving Size 1 1 (252g)
- Sodium 192.697596227274 mg
- Sugar 59.3767921651693 g
- Trans Fat 1.92935585704268 g
- Calories 553 calories
Step-by-step
- Pick 6-8 similar yams in size. I try to pick longer more slender ones. Clean and then place in cooking pot with salted water to completely cover. Heat to a boil then reduce to a simmer. Cook for 20-30 minutes until begin to get tender. Cover and let rest until water is just warm. Drain water, peal away the skin and then cut into 1 1/2" round pieces.
- Heat oven to 350 degrees.
- Layer sliced pineapple on bottom of 9x13" pan. Add yams.
- Cream butter, brown sugar, flour, cinnamon and salt. Add walnuts. This makes a pralines type topping. Spread over yams.
- Bake 45 minutes at 350 degrees. Add marshmallows for last 15-20 minutes.
Using canned sweet potatoes instead of fresh roots fundamentally alters the moisture content and structural integrity of this dish, often leading to a watery base beneath the topping. Selecting uniform, slender roots ensures even boiling within the twenty to thirty minute window, preventing exterior mushiness while the centers remain firm. Peeling the yams only after they have rested in warm water preserves their shape before slicing them into consistent one-and-a-half-inch rounds.
The topping relies on creaming softened butter with brown sugar, flour, cinnamon, salt, and chopped walnuts to form a dense, praline-like crust. Working the butter until thoroughly incorporated with the dry ingredients prevents it from melting too quickly and pooling on the bottom of the nine-by-thirteen-inch pan during baking. Chopping the walnuts finely ensures they distribute evenly through the mixture rather than clumping into heavy pockets.
Baking at 350 degrees for forty-five minutes allows the pineapple juices and sugar to reduce into a rich syrup without burning the nut fats. Introducing the marshmallows during the final fifteen to twenty minutes prevents the sugar from scorching or dissolving completely into the crust. Watch for the marshmallows to puff and turn golden brown as an indicator of proper doneness.
Pair this sweet, spiced casserole with heavily salted, protein-dense mains like roasted turkey or ham to balance the intense sugar profile. The acidity of the sliced pineapple cuts through the high fat content of both the butter and the walnuts, providing a necessary counterpoint on the holiday table.
