Best 6 Mashed Candied Yams Recipes

BEST CANDIED YAMS WITH MARSHMALLOWS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 2 pieces of aluminum foil with cooking spray.
• Mash drained yams in a large bowl with a fork. Add ingredients in the following order, mixing well after each addition: brown sugar, cinnamon, cloves, allspice, and heavy cream. Pour mixture into two 8-inch square baking dishes. Sprinkle 1/2 of the marshmallows over each dish and cover with aluminum foil, spray-side down.
• Bake in the preheated oven for 20 minutes. Remove foil and bake for an additional 5 minutes.

MASHED CANDIED YAMS

Steps:

• Peel and halve yams then boil until cooked through and drain.
• Mash yams and cover to keep warm while cooking the rest.
• Combine all ingredients except the yams and eggs in a seperate pan and cook on the stove top over medium high to high heat until it comes to a slow boil and simmer for a just couple more minutes.
• Add mashed yams and and eggs and stir until combined.
• Thicken with instant mased potatos if desired and serve.

MASHED CANDIED YAMS

Steps:

• Preheat oven to 350 degrees.
• Roast drained yams on a cookie sheet for 20 minutes until they are mostly dry and very lightly browned.
• Mash yams, butter, salt, nutmeg and cinnamon together until well combined.
• Blend the eggs and cream into yams. Start with 1/4 cup, then increase if needed, depending on how dry your yams are.
• Pour into buttered 9x13 baking dish and cover with foil.
• (Can be refrigerated or frozen at this point. Just defrost in refrigerator, then add approximately 15 minutes additional time to bake.).
• Bake at 350 degrees for 30 minutes, until heated through.
• Remove foil, top with marshmallows and return to oven for 10 minutes more, or until marshmallows are golden brown and puffed.
• Enjoy!

MASHED SWEET POTATOES WITH BROWN SUGAR AND PECANS

Steps:

• Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)
• Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.
• Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
• Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.

CANDIED YAMS

Steps:

• Preheat the oven to 375°F.
• Peel and halve the yams crosswise. Cut each half lengthwise into 4 wedges.
• Place the yams in a baking dish that will hold them in a snug single layer.
• Tuck the orange zest and cinnamon sticks among the yams.
• In a bowl, whisk together the orange juice, maple syrup, oil, lemon juice, ginger, and salt. (Note: if you're using butter, omit it in this step, but dot the assembled casserole with small pieces of it before it goes into the oven.) Pour the mixture over the yams.
• Bake for 1 1/4 hours, basting every 15 minutes, until the yams are tender and glazed and the pan juices are syrupy.
• Remove the orange zest and cinnamon sticks before serving.

MASHED SWEET POTATOES WITH MARSHMALLOWS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Transfer drained sweet potatoes to a baking sheet.
• Bake sweet potatoes in the preheated oven until dried, 3 to 4 minutes; transfer to a mixing bowl.
• Mash sweet potatoes with a potato masher until no large lumps remain; add sugar, allspice, and cinnamon. Continue mashing potatoes until evenly seasoned; spoon into a casserole dish. Spread miniature marshmallows in an even layer over the sweet potato mixture.
• Bake in oven until marshmallows just begin to brown, 10 to 15 minutes.
• Switch oven to broil; cook under broiler for 1 minute.