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Thu Nov 15, 2012, 11:56 AM

Question for those who make sweet potatoes/candied yams

How do you make them? I use canned yams, drained, rinsed, cut into cubes, mix with drained crushed pineapple and a little brown sugar, and crowned, naturally, with miniature marshmallows. Bake.

Yesterday I conveyed this recipe to a waitress who has become my pal. Her English isn't very good and I'm not sure I got through, but she said she really wants to make it. She recently discovered toasted marshmallows and she can't wait to toast some more.

I need some measurements -- how many yams, how much pineapple, how long in oven, at what temperature. So I'm asking for your help.

Thanks!

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Reply Question for those who make sweet potatoes/candied yams (Original post)
Bertha Venation Nov 2012 OP
cbayer Nov 2012 #1
Viva_La_Revolution Nov 2012 #2
pinto Nov 2012 #3
Rhiannon12866 Nov 2012 #4
Bertha Venation Nov 2012 #5
Tanuki Nov 2012 #6
Bertha Venation Nov 2012 #7

Response to Bertha Venation (Original post)

Thu Nov 15, 2012, 12:30 PM

1. I don't have a set recipe, but I like to use fresh yams.

It's really easy. Just cut them in half, put them cut side down on a baking sheet and bake until tender. Let them cool and scrape out the contents.

The other ingredients are a matter of taste. I like nuts and I usually make two pans - one with and one without the marshmallows.

Since everything is already cooked, the time in the oven is just what you need to get them hot and those marshmallows nicely toasted.

My over does not have a thermostat , so I don't know about oven temp, but I would guess about 350 for 30 minutes or so.

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Response to Bertha Venation (Original post)

Thu Nov 15, 2012, 12:53 PM

2. Bruce's canned yams are okay, seems the rest are all mush.

I try to use fresh, the flavor is stronger.

3 small or 2 large
Peel and cut into large chunks, about 2 inches. boil till half-tender. Drain and put in casserole dish.

Mix about 1/4 cup Light brown sugar, pinch of salt, pinch of cinnamon and TINY dash of cardamom. Sprinkle over the top of yams. 3 Tbs melted butter + 1/2 tsp vanilla drizzled over the whole thing. In the oven at anywhere from 325-375 till tender and a bit bubbly.

add mini-marshmallows, at least one layer deep.

back in the oven at 375 to melt and toast the mallows.

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Response to Bertha Venation (Original post)

Thu Nov 15, 2012, 02:08 PM

3. I've tried 'em like this -

In casserole -

Peeled cubed yams, boiled to almost done.
Add slivered almonds.
Quartered Medjoul dates.
A little dessert wine.

Turn all together.

Top with -

Butter.
A little nutmeg.
Quartered slices of those refrigerator pop open cinnamon rolls.

Bake at recommended roll temp until pieces are browned.

(Don't care for marshmallows except on a stick over a fire, so the rolls are a stand in of sorts.)

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Response to Bertha Venation (Original post)

Thu Nov 15, 2012, 02:13 PM

4. This is the recipe I've used:

Martha Stewart's recipe for mashed sweet potatoes. I increase it, depending on how much I need and it's always been a hit.

http://www.marthastewart.com/344009/mashed-sweet-potatoes

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Response to Bertha Venation (Original post)

Fri Nov 16, 2012, 06:25 PM

5. Thanks for your replies.

It's just been pointed out to me that I have no business eating candied yams. I'll use y'all's recipes/suggestions to put something together for my waitress friend. But, although I thought I'd be using your ideas for myself, I can't. I've been reminded that I have diabetes and have not been taking care of myself. So I'll be trying to reduce drastically my carb intake this holiday season. I definitely have no business eating candied yams.

Sigh.

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Response to Bertha Venation (Reply #5)

Sat Nov 17, 2012, 10:29 AM

6. Bertha, I googled and found you some diabetes-friendly Thanksgiving options

including this sweet potato recipe:
http://diabeticgourmet.com/recipes/Holidays_and_Special_Occasions/Thanksgiving/

Sweet Potatoes with a hint of Orange

Ingredients

2 pounds sweet potatoes, cooked
2 tablespoons margarine, melted
1/2 teaspoons ground cinnamon
16 apricot halves, dried
Orange slices, fresh


Directions

Arrange the sweet potatoes in a shallow baking dish.
Combine the margarine and cinnamon.
Pour over the potatoes.
Arrange the apricot halves on top.
Cover the dish and bake in a 425F oven for about 15 minutes.
Add the orange slices and serve.

Nutritional Information (Per Serving)
Calories: 185
Protein: 3 g
Fat: 7 g
Carbohydrates: 18 g
Exchanges: 1 Bread/Starch, 1 Fruit, 1 Fat

Source: The Diabetic Newsletter

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Response to Tanuki (Reply #6)

Sat Nov 17, 2012, 07:06 PM

7. Tanuki, that is very kind of you.

Thank you! Now I have to make another trip to the grocery store to get sweet potatoes after all . . .

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