|The 4 X 4 Cookbook|
|by Rita van Dyk|
This text provides recipes and hints for complete, filling and tasty meals in the wilderness.
1 - 10 of 194 for candied yams
Preheat oven to 400°F. Peel yams or sweet potatoes ... syrup instead of the maple syrup; add 1/4 cup frozen orange concentrate. Omit cinnamon; use vanilla.
Preheat oven to 350°F. Peel potatoes and cut into 1 1/2-inch cubes. In a medium saucepan, cover potatoes with lightly salted water (add 1/2 tsp. salt ...
Slice sweet potatoes into 1/4 inch round slices. Arrange potatoes in a lightly greased baking dish (approx. 13”x9”x2”). Mix brown sugar, cinnamon, ...
Wash and peel potatoes. Chunk potatoes into 2 inch disks. Put potatoes in a pan and cover with water. Add 2 teaspoons of salt and 1/4 cup of white ...
Drain 1/2 of the juice from the can of sweet potatoes. Place potatoes and remaining juice in a casserole dish. Dot with butter. Mix brown sugar and ...
Cook potatoes and ... butter baking dish. Lay yams in dish. Sprinkle with brown sugar. Dot with butter. Bake until candied at 375 degrees for 45 minutes.
Mash sweet potatoes/yams. Add the ... orange. Add nuts; mix well. Cover the mixture with marshmallows. Bake until marshmallows are brown, at 325 degrees.
Combine apples and yams; pour into ... at 350 degrees for 40 to 45 minutes. Baste yams and apples occasionally with the syrup in the casserole. Serves 6.
Beat all ingredients together then put into a large casserole dish. Topping: Mix all up then crumble on top of yams. Bake 30 minutes at 350°F.
Drain yams and use 3/4 cup syrup from them. Combine syrup and the above ingredients and cook over low heat until marshmallows dissolve, then serve.
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