SOUTHERN STYLE CANDIED YAMS WITH GINGERSNAP CRUNCH
Just enough sweet and sticky, these candied yams are topped with crunchy and spicy gingersnap cookies.
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the yams: Preheat the oven to 400 degrees F. Toss the yams with the oil in a medium bowl and sprinkle with salt and pepper. 2. Melt 2 tablespoons of the butter in a small saucepan over medium heat. Add the brown sugar, honey, cinnamon, vanilla and nutmeg and cook, stirring, until the mixture comes to a simmer and the sugar dissolves, 4 minutes. Remove from the heat, add to the yams and toss to coat. Spread the yams and all the sauce evenly into a 9-by-13-inch baking dish. Cover tightly with foil and bake until beginning to become tender, 30 minutes.
- For the crunch: Meanwhile, pulse the gingersnaps in a food processor until they are fine crumbs with a few larger pieces. Transfer to a medium bowl and stir in the sugar, butter and flour to combine. Form crumbles in several sizes using your hands and chill in the refrigerator. Remove the foil from the yams and stir to coat with the sauce. Continue baking uncovered until the potatoes are tender and the sauce has thickened, 20 to 25 minutes. Top with gingersnap crumbles and bake until the yams are very tender and the topping is nicely browned, about 10 minutes longer. Serve.
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Gul Noor
[email protected]I'm not a big fan of gingersnaps, but the crunch was a great addition to these yams.
Tawfiq sweis Majdi
[email protected]These yams were delicious! I'll definitely be making them again for my next holiday dinner.
Doe Stacka
[email protected]This recipe was a bit too complicated for me. I think I'll stick to my old fashioned candied yam recipe.
Maaz Sarfraz
[email protected]I'm not sure what I did wrong, but my yams turned out mushy. I think I might have cooked them for too long.
Divine Elmore
[email protected]I made these yams for a potluck and they were a huge hit. Everyone raved about them.
Birekti Tesfay
[email protected]These yams were a bit too sweet for my taste, but my kids loved them.
SPIRITUAL DOCTOR IFAJIMI FAKAYODE
[email protected]The gingersnap crunch was a nice touch, but I think I would have preferred a more traditional pecan topping.
Zachary Eyre
[email protected]I've never made candied yams before, but this recipe was easy to follow and the results were delicious.
Simlindile Nxele
[email protected]These yams were easy to make and turned out great. I'll definitely be making them again.
Shazaan Ali
[email protected]I'm not a huge fan of yams, but I loved this recipe. The gingersnap crunch made all the difference.
Elli
[email protected]This recipe is a keeper! I'll be making it for all my holiday gatherings.
AS_츻아 MGR_ꔪ
[email protected]I had some trouble finding gingersnaps, but I used graham crackers instead and they worked just as well.
Md Ashak
[email protected]The gingersnap crunch was a bit too sweet for my taste, but the yams themselves were delicious.
Habib Md.
[email protected]These yams were so good! I'll definitely be making them again.
Mariah Beitey
[email protected]I was looking for a new candied yam recipe and this one didn't disappoint. The gingersnap crunch was a great twist on the classic dish.
Joseph Micheal Harris
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The yams are perfectly sweet and the gingersnap crunch is the perfect finishing touch.
Juddy Mhare
[email protected]These candied yams were a hit at our Thanksgiving dinner! The gingersnap crunch added a unique and delicious flavor that everyone loved.