Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mock Candied Yams - Without the Yams! Recipe
    Lost? Site Map

    Mock Candied Yams - Without the Yams!

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    10 mins

    1 hrs 30 mins

    Malriah's Note:

    I have no idea what made me think to try this out but it worked really well. The first time I made it, I took it to my boyfriend's family's house for Thanksgiving dinner. I wasn't sure if it would go over well since it was something I just kind of threw together and I was shocked when Uncle Bob asked his wife to get the recipe. (I almost died, how could I tell them that I had NO IDEA how I made it!) SO, Aunt Mary and I sat down and figured out exactly how I had created this dish and the recipe was born! I like it sweet but you can adjust the maple syrup and brown sugar to suit your own tastes. The cook time obviously includes the time to cook the squash.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Cut butternut squash in half and remove seeds.
    2. 2
      Place on a cookie sheet, cut side down and bake in a 375 degree oven for 45 minutes or until fork tender.
    3. 3
      Remove from oven and allow to rest until cool enough to handle.
    4. 4
      While squash is cooling, melt butter in a large skillet.
    5. 5
      Add brown sugar and maple syrup.
    6. 6
      Reduce heat to a low simmer.
    7. 7
      Add half the pecans to butter/sugar mixture.
    8. 8
      With a spoon, remove squash flesh from the skin and finely chop.
    9. 9
      Add squash to the butter/sugar/pecan mixture and stir well.
    10. 10
      The consistency should be similar to mashed potatoes.
    11. 11
      Place in a casserole dish and top with remaining pecans.
    12. 12
      If you like you can also dot with butter and sprinkle with a little more brown sugar.
    13. 13
      Bake in a 350 degree oven for 15-20 minutes.

    Browse Our Top Fruit Recipes

    Ratings & Reviews:

    • on December 15, 2002


      This tasted fantastic. Thanks for a great tasting recipe. This is a keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2003


      This was VERY easy to make. I called it a vegetable dessert because it was quite sweet. I served it as a vegetable yesterday. Tonight we are having the leftovers with vanilla ice cream or Cool Whip. Very versatile!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 26, 2008


      I was lucky enough to find this recipe for last years Thanksgiving feast, and it was so good that my Aunt who is hosting this years gathering asked me to make it again! Everyone loved it!! It is a versatile dish, and is very easy to make. I actually used my Kitchen Aid mixer to blend the ingredients and the dish was superb! I found it to be easier than blending everything in the pan. I made enough for 45 people, so I had to find a way to cut the time, but all came out perfect! Thank you Malriah for the great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Mock Candied Yams - Without the Yams!

    Serving Size: 1 (262 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 669.3
    Calories from Fat 317
    Total Fat 35.2 g
    Saturated Fat 11.4 g
    Cholesterol 40.6 mg
    Sodium 135.9 mg
    Total Carbohydrate 93.0 g
    Dietary Fiber 7.1 g
    Sugars 65.3 g
    Protein 4.9 g

    Ideas from


    Over 475,000 Recipes Network of Sites