Shellys Candied Yams With Pecans Recipes

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CANDIED YAMS CASSEROLE WITH PECANS



Candied Yams Casserole with Pecans image

This recipe was given from a friend of mine. She has been using this recipe for 10-plus years. It is absolutely easy. Great for Thanksgiving or for any time of the year. Let the casserole cool and serve with whipped topping.

Provided by KCOOPER78

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 50m

Yield 6

Number Of Ingredients 9

1 (40 ounce) can cut yams, drained
1 cup white sugar
½ cup whole milk
½ cup salted butter, softened
2 eggs, beaten
1 ½ cups brown sugar
1 cup chopped pecans
½ cup salted butter, softened
½ cup all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  • Put yams in a microwave safe bowl; heat in the microwave oven until softened, about 75 seconds.
  • Transfer cooked yams to a large mixing bowl; add white sugar, milk, 1/2 cup butter, and eggs and beat with a hand mixer until smooth. Pour the yam mixture into the prepared baking dish.
  • Mix brown sugar, pecans, 1/2 cup butter, and flour together in a bowl with a wooden spoon until crumbly, sprinkle over the yam mixture to cover.
  • Bake in preheated oven until golden brown, about 30 minutes.

Nutrition Facts : Calories 820.6 calories, Carbohydrate 100 g, Cholesterol 145.4 mg, Fat 46.4 g, Fiber 4.4 g, Protein 6.8 g, SaturatedFat 21.5 g, Sodium 300.8 mg, Sugar 84.7 g

CANDIED SWEET POTATOES WITH PECANS



Candied Sweet Potatoes with Pecans image

This is my favorite style of a Thanksgiving or Christmas time sweet potato side dish, since I'm not really a big fan of whipped sweet potatoes with marshmallow toppings. This is a very sweet dish (candied) but more to my liking. The spice and pecans add a whole new level of taste and texture.

Provided by Stiritup

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 2h20m

Yield 12

Number Of Ingredients 6

4 pounds orange-fleshed sweet potatoes
1 cup packed dark brown sugar
½ cup unsalted butter, softened
½ cup chopped pecans
1 teaspoon pumpkin pie spice
2 teaspoons unsalted butter, softened

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place on a baking sheet.
  • Bake potatoes in the preheated oven until you can easily pierce them halfway through with a sharp knife, about 1 1/2 hours. Remove from the oven and allow to cool until easily handled, at least 20 minutes. Leave the oven on.
  • Meanwhile, mix brown sugar, 1/2 cup butter, pecans, and pumpkin pie spice for topping in a bowl until thoroughly combined.
  • Peel the cooled sweet potatoes and cut crosswise into 3/4-inch thick slices.
  • Lightly grease a 9x13-inch ceramic or glass baking dish with 2 teaspoons butter. Spread potato slices in a single layer in the dish and spoon a bit of topping over each slice. Add remaining potato slices in a second layer and sprinkle with remaining topping.
  • Bake, uncovered, in the preheated oven until bubbly and browned, about 20 minutes. Use a serving spoon to dish this out, making sure to get to some of the sauce from the bottom for each serving.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 49.3 g, Cholesterol 22 mg, Fat 12 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 5.6 g, Sodium 89.6 mg, Sugar 24.4 g

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