Best 2 Cinnamon Candied Yams Recipes

**Tantalize your taste buds with our delectable Cinnamon Candied Yams, a harmonious blend of sweet, savory, and aromatic flavors. These glazed yams, adorned with cinnamon, brown sugar, and a touch of zesty orange zest, offer a delightful twist to the classic holiday side dish. Indulge in our Maple-Glazed Sweet Potatoes, where maple syrup's natural sweetness mingles with the earthy notes of roasted sweet potatoes, creating a symphony of flavors. For a unique and tangy twist, try our Orange-Scented Candied Yams, where orange juice and zest infuse the yams with a vibrant citrusy essence. Each recipe caters to diverse palates, ensuring a memorable and delectable culinary experience.**

Let's cook with our recipes!

KATHI'S TOASTED MARSHMALLOW CINNAMON CANDIED YAMS

Kathi's Toasted Marshmallow Cinnamon Candied Yams image

This is a great side dish and so yummy, it could also double as a dessert: the product of an accident gone good, very good.- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - I borrowed from several candied yam recipes to come up with a quick and easy version. Then I inadvertently skipped a step toward the end - adding the marshmallows & baking along w/all the other ingredients (instead of waiting for the last 10 minutes like most recipes specify).- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - My "mistake" actually made the final product look and taste even better than I had planned! First time I haven't brought yams back home from a family gathering - when I went to gather up my leftovers, they were all gone!- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - I'll be adding the marshmallows up front "accidentally, on purpose" from now on. :) - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Caution! The baking dish and its contents will still be very hot even after sitting to cool! Enjoy!- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Tip: when removing from oven, if you can see unmelted candies or brown sugar on the sides or bottom of your baking dish, or would prefer a thicker syrup, leave in oven for the longer time; and/or after removing from oven, transfer baking dish only to the microwave and cook on high for 30-60 seconds at a time until desired melting/thickness of syrup.

Provided by Kathi Ann

Categories Dessert

Time 45m

Yield 12 large serving spoonfuls, 12 serving(s)

Number Of Ingredients 10

Ingredients

2 (29 ounce) cans cut sweet potatoes in syrup
3 tablespoons butter
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon ground ginger (optional)
1/8 teaspoon ground nutmeg (optional)
1 pinch ground cloves (optional)
1 dash salt (optional, use if butter is unsalted)
1 cup brown sugar
1/4 cup red-hot candies
2 cups miniature marshmallows

Steps:

Preheat oven to 350°F.
Drain the syrup from the cans of yams and add the yams to a 2 quart (approximately 8x8) oven-safe glass or stoneware baking dish.
Cut the butter into 6 or more pats and distribute as evenly as possible atop the dish of yams.
Combine the optional spices and sprinkle evenly over the yams, if desired (adds an aroma/flavor reminiscent of pumpkin pie).
If using unsalted butter, take just a dash of salt between your fingers and rub them together to sprinkle evenly over the yams, if desired.
Sprinkle the brown sugar evenly over all the yams and butter pats.
Sprinkle the red hot cinnamon candies evenly over the yams, butter and brown sugar layers.
Add one layer of miniature marshmallows over the top of the yams, butter, and brown sugar layers. (I used most of a 10 oz bag - you may be able to use the whole bag depending on the size/depth of your baking dish).
Transfer the baking dish to a cookie sheet, jelly roll pan or shallow roasting pan to prevent any spills of sticky residue from ending up on the inside bottom of your oven and/or caked to your oven racks.
Bake at 350°F for a total of 30-40 minutes.
After 5-15 minutes, check on the marshmallows - they should be browning and will smell toasty.
Once satisfied with the level of marshmallow browning, make a tin foil tent and place over the baking dish, careful not to touch or lay the tin foil on the marshmallows.
Continue to bake for the remaining time or until desired doneness.
Remove from oven and let set to cool for 15 minutes before serving.

CINNAMON CANDIED YAMS

Cinnamon Candied Yams image

This recipe was our family's favorite twist on the traditional holiday dish. My grandmother served at Thanksgiving and Christmas, and now I make it for my own family. We prefer it without marshmallows, but you may use them if you wish. This recipe is so easy that you don't really have to do any work besides peeling and chopping the yams. I've tried other recipes for sweet potatoes, but none of them come close to being as delicious as this one!

Provided by JenSmith

Categories Yam/Sweet Potato

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

3 1/2 lbs sweet potatoes, peeled and cut up
3 tablespoons butter or 3 tablespoons margarine
1 1/4 cups red-hot candies
1/2 cup packed brown sugar
1 1/4 cups water
1 (10 ounce) package marshmallows (optional)

Steps:

Peel and chop the sweet potatoes into 2 1/2-inch pieces (no need for perfect dice).
Do NOT boil the sweet potatoes or they will not have a good texture.
Heat the oven to 375°F.
Place the sweet potatoes into a large buttered casserole dish or glass baking dish.
Place pats of butter or margarine on top of the sweet potatoes.
Pour the candies in around the sweet potatoes, then sprinkle with the brown sugar.
Add water over the top.
Bake for about 1 hour 20 minutes, or until sweet potatoes are just tender, stirring halfway through.
The candies should be melted and the yams will be a deep red-orange color.
Top the yams with marshmallows if desired, and bake for another 10 minutes.
Place a cookie sheet on the rack below the yams to cactch any drips from the melting marshmallows.

Nutrition Facts : Calories 260.8, Fat 4.4, SaturatedFat 2.8, Cholesterol 11.4, Sodium 146, Carbohydrate 53.4, Fiber 6, Sugar 21.5, Protein 3.2

Tips:

Choose firm and fresh yams for the best texture and flavor.
Peel the yams carefully to avoid removing too much of the flesh.
If you don't have a candy thermometer, you can test the syrup by dropping a small amount into a glass of cold water. If it forms a soft ball, the syrup is ready.
Be careful not to overcook the yams, as they can become mushy.
Serve the yams warm with a dollop of whipped cream or ice cream.

Conclusion:

Cinnamon candied yams are a delicious and easy-to-make side dish that is perfect for any occasion. With their sweet and spicy flavor, these yams are sure to be a hit with everyone at the table. So next time you're looking for a new way to serve yams, give this recipe a try. You won't be disappointed!

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