|Mediterranean Cookery (BBC Books)|
|by Claudia Roden|
As well as over 250 recipes, this second revised edition also contains a historical introduction to the gastronomy of the region, advice on tradit...
1 - 10 of 104 for sweet candied yams
Preheat oven to 400°F. Peel yams or sweet potatoes (either may ... the maple syrup; add 1/4 cup frozen orange concentrate. Omit cinnamon; use vanilla.
Preheat oven to ... evenly over the sweet potatoes and mix ... another hour, basting every 20 minutes or so. Cook until tender and caramelized along edges.
Slice sweet potatoes into 1/4 ... before adding marshmallows). Remove, sprinkle marshmallows evenly on top and continue baking without cover for 5 minutes.
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 ...
Wash and peel sweet potatoes or yams; cut in ... basting several times with the brown sugar glaze. It will probably take about 1/2 hour to cook until done.
Cook unpared scrubbed sweet potatoes in boiling ... directions as above but bake uncovered, basting occasionally, at 375 degrees for 1 hour or until well glazed.
Peel and boil potatoes until soft. Drain and mash until smooth. Add next 6 ingredients - mix well. Pour into casserole dish. Top with marshmallows. ...
Bring water and ... Return to a boil. Reduce heat. Cover and simmer until sweet potatoes are tender and cook through, about 35-40 minutes. Serves 10-12.
Drain 1/2 of ... the can of sweet potatoes. Place potatoes ... top with marshmallows. Cover loosely with foil and bake for 20-25 minutes at 325°F. Yummy!!
Drain yams, dry in ... boil. Boil until it begins to thicken. Add butter and vanilla. Pour over yams, sprinkle with cinnamon. Bake at 350 degrees for 1 hour.
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