Recipe by whitmart
This is my family's favorite. I get in trouble with them if I try something different. It is adapted from the way my grandmother made yams. This makes a small casserole, but it is easy to double or triple for a crowd. (My family is a crowd! Twenty five plus when we all get together)
Top Review by Jamie B
Candied yams have always been my favorite part of Thanksgiving dinner. This year, I used canned yams instead of fresh as a shortcut, so I tried this recipe instead of my old seasonings. It was definitely very good, but it's more of a dessert than a vegetable. (I bet my traditional pumpkin pie is healthier.) The sauce came out thick like jelly, and filled in all the spaces between the yams, making this dish something you serve in blocks rather than spooning seasoned chunks of yams. As saucy as it was, the recipe calls for even more sauce: I doubled the sauce recipe and tripled the yams. Next time, I'll try making it with even less sauce.
- 1 (15 1/2 ounce) can cut yams in syrup
- 1⁄4 cup flour
- 1⁄4 cup brown sugar
- 2 tablespoons butter
- 1⁄2 teaspoon salt
- 1⁄2 cup miniature marshmallow (optional)
Directions See How It's Made
- Preheat oven to 350 degree F. Spray a one quart casserole with non stick spray.
- Drain syrup from yams and set aside.
- In microwave safe bowl, combine flour, salt and brown sugar.
- Stir in syrup from yams, add butter and cook in microwave, stirring frequently till thick. (If too thick, add water to acheive desired consistancy, you should be able to pour it. My family likes LOTS of sauce!).
- Place yams in prepared casserole. Pour sauce over yams. Bake in 350 degree F oven till bubbly, about 25 minutes.
- Add marshmallows if desired, and return to oven to brown for about 5 minutes.