Hasselback Candied Yams
"These Hasselback candied yams are a new twist on a classic. Perfect for a smaller Thanksgiving."
photo by Food.com
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 4 yams, peeled
- 1⁄4 cup butter, softened
- 1⁄4 teaspoon kosher salt
- 4 tablespoons dark brown sugar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground allspice
- 1 pinch clove
- 1 teaspoon grated lemon zest
- 2 cups mini marshmallows
- 1⁄2 cup chopped pecans
directions
- Preheat oven to 400 degrees F. Butter a 9”x 9” baking dish and set aside.
- Slice each yam into thin slices, stopping about 3/4 of the way through. Place each one onto a foil lined baking sheet.
- Combine butter, salt, spices, and lemon zest. Spread butter mixture over the yams. Cover with foil and bake in preheated oven for 40 minutes. Uncover and baste the yams. Return to oven and continue cooking another 15 minutes.
- Top with marshmallows and pecans, pushing some between the slices. Place under the broiler until marshmallows are golden.
- Serve hot.
Questions & Replies
-
how many points is this -
I asked the question in the Tweaks dept. Where do you use the 9" X 9" baking pan as the recipe calls for a SHEET to bake on with foil??? Marcy Bringen -
I meant next to 'mint sweet's, the white ones used to freshen mouths lol. -
Are these real yams or sweet potatoes? I ask because I heard that the US sometimes call sweet potatoes yams. Re Marsh Mallows, are these sweets, found next mini, jelly babies & chocolate or do they come without sugar in the US? (In which case I may be able to find some). If they are sweets, with what would this dish normally be served (mains/sides)? Thanks.
Reviews
-
What a TOTAL waste of a recipe. I learned my lesson on this one. The yams were not near done in the time stated. This mistake cost me one side dish on Thanksgiving.
Tweaks
-
Where in the recipe do you USE the 9" X 9" baking dish? The recipe calls for the baking on a PAN with foil.. ADVISE PLEASE. Marcy Bringen
RECIPE SUBMITTED BY
Food.com
United States
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