Candied Yam-Louisiana yams, brown sugar, cinnamon, butter and a splash of orange juice baked to a golden brown.
Servings: 12 Servings
- 5 pounds Louisiana Sweet Potatoes
- 2 cups dark or light brown sugar
- 1 tablespoon ground cinnamon
- ½ cup butter
- ¼ to ½ cup orange juice
- ½ teaspoon Kosher salt
Scrub potatoes; place the yams in a stockpot, cover with water and boil for about 30 to 40 minutes until just probe tender.
Remove the yams from the pot and allow to cool.
When cool enough to handle, peel the yams and slice into ¼ to ½ inch medallions on an angle, Set aside.
Measure the brown sugar and blend in about ½ teaspoon of kosher salt. Measure the ground cinnamon and the orange juice.
Slice the butter into approximate ⅓ tablespoon pieces.
Place a single layer of Yams along the bottom of an approximate 8 ½" X 11" baking dish. Slices should be touching or slightly overlapped, filling in the spaces with broken pieces so the bottom is completely covered.
Sprinkle about ⅓ of the brown sugar equally over the medallions, then sprinkle about ⅓ of the cinnamon lightly on top.
Distribute about 8 pieces of the sliced butter on top of that layer.
Repeat this process two more times depending upon how much Yams you have. Make sure to finish the top with brown sugar, cinnamon and butter. See Notes.
Pour the orange juice equally over the Yams and set aside.
Cover the baking dish with aluminum foil and bake in a preheated 375 degree Fahrenheit oven for about 45 minutes.
Check to see if the Yams are soft when probed with a wooden skewer. If so, remove the aluminum foil, increase the oven to 400-degree and return the baking dish to the oven (uncovered) for about 15 minutes or until the top begins to brown and the juices bubble around the edges.
Remove the baking dish from the oven and allow to sit for 10 minutes.
Are canned Yams OK for this recipe?
Canned yams can be used in place of fresh. Use plain yams, not ones that are already candied or spiced in the can. Drain the liquid and slice if necessary. Assemble the casserole as in the instructions but bake them covered with foil for 30 minutes, then check for doneness. When they are soft, remove the foil, increase the oven temperature to finish per the instruction.
Try some nutmeg, ground cloves or ginger. Mix between ½ to 1 teaspoon at most into the brown sugar. Pecans would be a good addition and could be sprinkled on top of the brown sugar and cinnamon on each layer after placing the butter tabs. A squeeze of lemon juice would add a tart dimension if added to the orange juice and you could even lay some thin lemon and orange slices right on top. Marshmallows are a fan-favorite for many, although I have never been crazy about them. If that’s your thing, sprinkle a layer of small marshmallows on top during the last 5 to 10 minutes. Watch it closely so they don’t burn.
Can I make this in advance?
Yes, this can be made in advance all the way up to that last tab of butter. Cover it tightly with plastic wrap and a tight layer of aluminum foil so that it’s airtight and keep it in the fridge from overnight to a couple of days before baking. You can also place it in the freezer for about 6 months. Defrost in the fridge overnight and bake as directed within a couple of days of defrosting.
How do I keep leftovers?
Wrap leftovers airtight and refrigerate within a couple of hours of serving. They will last about 3 to 5 days in the fridge if kept airtight. You can reheat the whole thing in the oven (350 for about 20 minutes or until heated through) or just microwave portions as you want them. Leftovers will keep for about 6 months in the fridge if airtight. Defrost in the fridge overnight and reheat within a couple of days of defrosting. If reheating the whole thing, place them in a 350-degree oven for 20 minutes or until heated through, or reheat individual portions in the microwave.
If you have more yams after three layers you can do a fourth layer even if it's partial. Makes sure the top is brown sugar, cinnamon and butter. In this case, you can increase the amount of brown sugar and cinnamon if needed, but don't increase the amount of orange juice.
Calories: 448kcal | Carbohydrates: 90g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 451mg | Potassium: 835mg | Fiber: 7g | Sugar: 53g | Vitamin A: 32472IU | Vitamin C: 9mg | Calcium: 115mg | Iron: 2mg
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