Best 18 Baked Yams Recipes

PLAIN BAKED WHOLE YAMS

Steps:

• Preheat oven to 425 Farenheit. (Test oven temperature with thermometer to make sure your oven thermostat is correct.) Scrub yams with veggie brush under running cold water. This will abrade the skin enough so you don't have to make slits in them. Place in stainless pan large enough so yams fit comfortably without crowding. It's OK if they touch. Bake for 1 ½ hours. Yams are done when the flesh has pulled away from the skin and a knife goes in very easily. The skin will look somewhat charred, but the yams will not taste burned. Turn off oven and let yams sit in oven until room temperature. If that's not practical let them sit on the counter till cool. Refrigerate in their skins several hours or overnight, till cold, in a covered glass container. Peel, slice, and serve as a side dish, dessert, or snack. They are also good warm but really come into their own when chilled. If serving warm you can add a little orange juice if you like, but when eating them cold they are best on their own.

WHISKY (OR BOURBON) BAKED SWEET POTATOES (OR YAMS)

Steps:

• Grease a shallow 3qt baking dish; set aside.
• Steam or boil the peeled yams until almost tender; cool and slice into approximately 1 1/2 inch slices (you want them to fit in a the 3qt baking dish in one layer).
• Preheat oven to 375°F.
• In a small saucepan, simmer brown sugar, syrup, butter, cinnamon, nutmeg, and salt over medium-low heat, stirring occasionally, until sugar has dissolved and syrup thickens, about 5 minutes; Remove from heat and stir in whisky (or other liquor of choice).
• Drizzle syrup over yams. Cover with aluminum foil (at this point, they may be refrigerated until you're ready to bake them). Bake the yams, basting every 15-20 minutes, until syrup has thickened and absorbed (note: not all the syrup will absorb), about 1 1/4 hours. May be served hot, warm, or at room temperature.

BAKED MASHED POTATOES AND YAMS WITH GARLIC AND PARMESAN

Steps:

• Preheat oven to 350°F. Place garlic in small ovenproof cup or ramekin. Drizzle 2 tablespoons olive oil over. Bake until garlic is very soft, about 25 minutes. Cool; peel garlic, reserving oil in cup.
• Brush 8x8x2-inch glass baking dish with 1/2 tablespoon olive oil. Cook all potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain, reserving 1 cup cooking liquid. Return all potatoes to same pot.
• Add milk, butter, rosemary, roasted garlic and reserved oil to potatoes. Mash until smooth and fluffy, adding enough reserved cooking liquid to thin to desired consistency. Mix in 3 tablespoons cheese. Season with salt and pepper. Spoon potatoes into prepared dish. Sprinkle 3 tablespoons cheese over; drizzle with 1 tablespoon oil. (Can be made 2 hours ahead. Cover; let stand at room temperature).
• Preheat oven to 350°F. Bake potatoes uncovered until heated through and golden on top, about 45 minutes.

BAKED YAMS WITH PECAN CRUMBLE

Steps:

• Place yams into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and mash; measure out 3 cups of mashed yams.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart ovenproof casserole dish.
• Combine mashed yams, brown sugar, eggs, milk, and melted butter in a bowl. Transfer to the prepared casserole dish.
• Combine pecans, brown sugar, flour, and melted butter in a bowl and mix well. Sprinkle topping over yams.
• Cover and bake in the preheated oven until heated through, about 1 hour.

BAKED YAMS WITH GINGER-MOLASSES BUTTER

Steps:

• Mix first 6 ingredients in small bowl to blend. Stir in crystallized ginger. Season with salt and generous amount of pepper. (Can be made 3 days ahead. Cover; chill. Bring ginger-molasses butter to room temperature before using.)
• Preheat oven to 350°F. Pierce yams in several places with fork; bake on rimmed baking sheet until tender when pierced with fork, about 50 minutes.
• Cut lengthwise slit in each yam and press in ends to open top. Spoon 2 tablespoons ginger-molasses butter into each yam and serve.

BAKED YAMS WITH GINGER AND HONEY

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, toss together all ingredients. Transfer to a large 9x13 pan.
• Bake for 20 minutes and stir potatoes. Bake for another 20 minutes (or until potatoes are tender).

BAKED SWEET YAMS IN PINEAPPLE JUICE

Steps:

• 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!

CAMOTES AL HORNO (BAKED YAMS)

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Place yams in a large pot of lightly salted, boiling water and cook for about 10 minutes, or until tender. Drain.
• Arrange the yams in a lightly greased 9x13 inch baking dish. Cut a slit down the middle of each one and dab 1 tablespoon of butter in each.
• Bake in the preheated oven for 5 to 10 minutes, or until golden. Spoon 1 teaspoon honey into each yam, sprinkle each with sugar and serve.

BAKED YAMS

Steps:

• Preheat oven to 425 degrees.
• Prick the yams and place in oven for 30 minutes or until done. Cut in half, scoop out the yams and mash with a fork. Serve with salt, pepper and butter if desired.

BAKED YAMS WITH SAFFRON AIOLI

Steps:

• Preheat the oven to 400 degrees F. Prick each yam with a fork in a few spots and arrange on a baking sheet. Bake until soft, about 45 minutes.
• Meanwhile, heat the olive oil, grapeseed oil, whole garlic cloves and saffron in a small saucepan over medium-low heat until the garlic is soft, about 15 minutes. Remove from the heat and let cool completely. Remove the cooked garlic with a slotted spoon and transfer to a cutting board (reserve the infused oil). Using the flat side of a chef's knife, mash the garlic with a pinch of salt until smooth; set aside.
• Make the aioli: Put the egg yolks, lemon juice, 1 tablespoon water and 1/2 teaspoon salt in a medium heatproof bowl. Bring a few inches of water to a bare simmer in a medium saucepan, then turn off the heat. Set the bowl with the egg yolks over the saucepan (do not let the bowl touch the water); whisk just until the egg mixture thickens slightly, 30 seconds to 1 minute, then remove the bowl from the saucepan. Using a hand mixer or a whisk, gradually beat in the saffron-infused oil in a slow, steady stream until the aioli is thick and creamy. (If it gets too thick, beat in 1 to 2 teaspoons water.) Mix in the mashed cooked garlic, grated fresh garlic and 1/4 teaspoon salt. Cover and refrigerate.
• Remove the yams from the oven and let cool slightly. Split open and fluff the insides with a fork. Thin the aioli with water, if desired, and spoon onto the yams. Sprinkle with parsley.

GRILLED OR BAKED YAMS (SWEET POTATO) WITH SPICED BUTTER

Steps:

• 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.

HEALTHY FAT-FREE GLAZED BAKED SWEET POTATOES (OR YAMS)

Steps:

• Pre-heat oven to 400.
• Dice yam into slices less than 1 inch thick, no wider than 1 1/2 inches (the smaller you cut the quicker they cook).
• Place in bowl and pour brown sugar and cinnamon over top. Toss to coat.
• Get 4 sheets of tinfoil and a pan. Divide yams in four, and pour each quarter onto a sheet of tinfoil, scraping out any leftover juices from the bottom of the bowl and pouring over top the four bunches.
• Pull the corners of the tinfoil up, scrunching the tinfoil packages into bundles so no yam shows through, and place each bundle onto the pan, then in the oven.
• Bake for 25-35 minutes, taking yams from oven at 15-20 minutes, and retossing them with a spoon so all the yams get done.
• Serve warm, and refrigerate leftovers when cool.

BAKED YAMS WITH SPICY MOLASSES BUTTER

Steps:

• Using electric mixer, beat first 7 ingredients in medium bowl until fluffy. (Can be prepared 1 week ahead. Cover and chill. Bring to room temperature before using.)
• Preheat oven to 350°F Line large baking sheet with heavy-duty foil. Using small, sharp knife, make one 1/2-inch-deep lengthwise slit in each yam, leaving 1 inch of yam uncut at each end. Place yams on baking sheet. Bake yams until tender, about 1 hour 15 minutes.
• Cut slits across center of each yam. Press ends toward center to expose flesh. Transfer yams to platter. Spoon 1 tablespoon spiced butter into each. Pass remaining spiced butter separately.

BAKED YAMS (OR SWEET POTATOES)

Steps:

• Preheat oven to 400.
• Cook potatoes in boiling water about 25-30 min, or until tender; drain.
• In a lrage bowl, mash potatoes and add in remaining ingredients; Beat until smooth.
• Bake for 15 min or until lightly brown on top.

BAKED YAMS WITH GRAND MARNIER

Steps:

• Preheat oven to 350 degrees.
• Coat a baking dish with nonstick cooking spray.
• Peel yam with a potato peeler. Slice yam into 1/4-inch slices.
• Melt 1 stick of butter and pour into baking dish. Arrange yam slices in baking dish.
• Dot yam slices with remaining 1/2 stick butter.
• Mix orange juice and Grand Marnier together and pour over yam slices.
• Sprinkle with nutmeg and orange zest. Cover dish tightly with foil.
• Bake until fork tender, about 45 minutes.
• Place yam slices on serving plate and garnish with orange slices and fresh parsley.

BAKED YAMS WITH CINNAMON-CHILI BUTTER

Steps:

• Using electric mixer, beat first 5 ingredients in medium bowl until fluffy. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)
• Preheat oven to 400°F. Line large baking sheet with foil. Place yams on sheet; bake until tender, about 1 hour 10 minutes. Slit each yam lengthwise. Spoon 1 tablespoon butter into each. Serve, passing remaining butter separately.
• A pure chili powder, sold in the spice section of some supermarkets. If unavailable, substitute an equal quantity of regular mild chili powder.

KITTENCAL'S LAYERED BAKED CANDIED YAMS

Steps:

• Set oven 400°F.
• Wrap each yam in foil then prick holes in each.
• Place on a baking sheet and bake until just fork tender (do not overbake) this should take anywhere from 1 to 1-1/2 hours depending on the size of the yams.
• Carefully remove the foil and allow the yams to cool completely (this may be done up to 1 day ahead).
• Using fingers remove the skins from yams.
• Slice into about 1-inch slices crosswise.
• For the topping; in a bowl combine the brown sugar, soft butter, nuts and pumpkin pie spice; using your fingers mix until crumbly.
• Butter a 9 x 9-inch baking pan.
• Layer half of the sliced yams into bottom of the dish, then sprinkle with half of topping.
• Layer the remaining yams on top then sprinkle the remaining half of the topping on top.
• Bake at 400°F until the topping melts and is bubbling (about 20 minutes).

BAKED YAMS WITH CINNAMON-CHILI BUTTER

Steps:

• Preheat oven to 400.
• Using electric mixer, beat first 5 ingredients in a medium bowl until fluffy. (can be done 3 days ahead, cover and refridgerate, bring to room temperature before using).
• Line large baking sheet with foil. Place yams on sheet, bake until tender, 1 hour 10 minutes. Slit each lengthwise. Spoon 1 tbs of butter into each. Pass remaining butter separately.