Best 5 Grandma Tollis Candied Yams Recipes
In the realm of delectable holiday dishes, candied yams stand as a beacon of sweet and savory delight. Their captivating aroma, vibrant orange hue, and caramelized glaze evoke memories of family gatherings and festive feasts. This versatile dish, often gracing the Thanksgiving table, is a testament to the culinary artistry of grandmothers and home cooks across generations.
Our curated collection of Grandma Tollis' Candied Yams recipes offers a diverse range of culinary interpretations, each promising a unique taste experience. From the classic Southern recipe, infused with the warmth of cinnamon and nutmeg, to the modern rendition featuring a hint of maple syrup and a touch of cayenne pepper, these recipes are sure to tantalize your taste buds and leave you craving more.
So, gather your loved ones, embrace the spirit of togetherness, and embark on a culinary journey with our carefully selected recipes. Let the sweet melodies of candied yams fill your kitchen as you create memories that will last a lifetime.
GRANDMA'S CANDIED YAMS
Provided by Kardea Brown
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Cut off the ends of the yams, then peel and cut the yams into 1/2-inch-thick circles. Add to a 2-quart baking dish. Set aside.
- In a medium pot, melt the butter over medium heat. Add the brown sugar and stir until thoroughly blended. Stir in the pineapple juice, cinnamon, vanilla and cloves. Taste the mixture to make sure it's sweet to your liking and pour over the yams. Spread the strawberry preserves on top of the yams.
- Cover the dish with aluminum foil and bake until the yams are semi-tender, about 40 minutes. Remove the foil and bake until the yams are caramelized, 20 to 25 minutes more.
- Plate and serve hot. And don't forget to pour the sauce from the baking dish on top!
SOUTHERN CANDIED YAMS
Candied yams is a old fashioned side dish that's slow cooked in a candied mixture on the stove-top with warm spices, sugar and butter.
Provided by April Boller Wright
Categories classic dinner
Number Of Ingredients 10
Steps:
- Scrub, peel and slice your yams into 1/2 inch rounds. In a medium pot over medium high heat, combine the sweet potatoes and the rest of the ingredients. Stir the sweet potatoes until coated in the sugar and butter mixture.
- Let it come to a boil. Cover then simmer for about 50 minutes or until the yams are nice and tender when slightly pierced with the tines of a fork or taste. If the yam is still a bit hard. Let it cook a bit longer.
- Remove the top then set stove to medium. Let the cooking liquid come to a boil. Stirring occasionally until the cooking liquid reduces about 10 minute or until the syrup coats the yams. Remove the pot with the candied yams from the stove and place them into the oven until you are ready to serve them. These taste best warm. Please share this recipe, so other people can enjoy it!
GRANDMA'S CANDIED YAMS
This is an old family favorite. Simple to make and delicious.
Provided by Theresa Sandoval
Categories Side Casseroles
Time 4h
Number Of Ingredients 3
Steps:
- 1. Using a knife, poke holes in sweet potatoes. Place potatoes on a large baking sheet lined with foil, bake at 350 for 1 hour. 2. Let potatoes cool completely. After cooled, peel and slice into 1 ½ inch rounds. In an ungreased 9x13 baking dish put 1 layer of sweet potatoes, 1 cup of brown sugar and 1/3 of the bag of marshmallows. Put another layer of sweet potatoes the other 1 cup of sugar Cover and Bake at 325 for 3 hours, or until juice is the consistency of thick syrup, basting occasionally. Add remaining marshmallows and put under broiler until lightly browned.
GREAT-GRANDMA'S CANDIED YAMS
This is my great-grandma's candied yams recipe. I started making them a few years ago, now everyone asks for them every year. The secret I think is in the orange juice and slow cooking.
Provided by MARAH
Categories Side Dish Vegetables Sweet Potatoes
Time 4h15m
Yield 16
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil over high heat. Add yams and boil for 10 minutes. Drain and rinse twice with cold water. Soak in cold water for 15 minutes.
- While yams are soaking, preheat the oven to 275 degrees F (135 degrees C).
- Mix white sugar, brown sugar, cinnamon, and nutmeg together in a small bowl.
- Peel and cut yams into chunks and place in a large baking dish. Dot with butter and sprinkle with sugar mixture so all yams are coated. Carefully pour enough orange juice into the bottom of baking dish to measure 1/2 inch.
- Bake in the preheated oven, basting often, until yams are tender and the liquid is thick and sticky, 3 to 3 1/2 hours. Sprinkle with mini marshmallows. Turn on the oven's broiler. Broil until marshmallows are melted and toasty, about 5 minutes.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 73.4 g, Cholesterol 11.4 mg, Fat 4.7 g, Fiber 8.5 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 54.7 mg, Sugar 17.1 g
MY GRANDMA'S CANDIED YAMS WITH PINEAPPLE
Grandma was always in charge of Thanksgiving dinner in my family. This is my variation on her candied yams (sweet potatoes), and they are the best!
Provided by Food Network
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Place the sweet potatoes in a 2-quart baking dish. Set aside.
- In a medium pot, melt the butter over medium-low heat. Add the sugar and stir until smooth. Drain the pineapple in a strainer, reserving the juice. Stir in about half the pineapple and half the pineapple juice; reserve the rest of the pineapple and juice for another use. Stir in the cinnamon, cloves and salt. Bring the mixture to a boil, remove from the heat and add the vanilla extract. Pour the mixture directly over the sweet potatoes.
- Cover the dish with aluminum foil and bake until the sweet potatoes are just tender, about 45 minutes. Remove the foil and continue to bake until the sweet potatoes are caramelized, 20 to 25 minutes more.
- Plate and serve immediately. Pour extra sauce from the bottom of the baking dish on top.
Tips:
- Choose the right yams: Look for firm, plump yams with smooth, unblemished skin. Avoid any that are soft, shriveled, or have signs of sprouting.
- Peel the yams carefully: Use a sharp knife to carefully peel the yams, taking care not to remove too much of the flesh.
- Cut the yams into uniform pieces: This will help them cook evenly. Aim for pieces that are about 1-inch thick and 2-inches long.
- Simmer the yams until tender: Bring the yams to a boil in a pot of water, then reduce the heat to low and simmer for 15-20 minutes, or until they are tender when pierced with a fork.
- Make the candied syrup: While the yams are simmering, make the candied syrup by combining brown sugar, butter, orange juice, and spices in a saucepan. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes, or until the sugar has dissolved and the syrup has thickened.
- Glaze the yams: Drain the yams and add them to the candied syrup. Stir gently to coat the yams in the syrup, then cook for an additional 5 minutes, or until the yams are glazed.
- Serve warm or at room temperature: Candied yams can be served warm or at room temperature. They are a delicious side dish for holiday meals or any special occasion.
Conclusion:
Grandma Tollis' Candied Yams are a classic Southern dish that is sure to please everyone at your table. The yams are simmered until tender, then glazed in a sweet and flavorful syrup. They are the perfect side dish for any holiday meal or special occasion. With a few simple tips, you can easily make this delicious dish at home. So next time you're looking for a sweet and savory side dish, give Grandma Tollis' Candied Yams a try!
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