Kittencal'S Layered Baked Candied Yams – a delicious recipe with yams, TOPPING, brown sugar, butter, pecans, pumpkin pie spice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Set oven 400u00b0F.
2
Wrap each yam in foil then prick holes in each.
3
Place on a baking sheet and bake until just fork tender (do not overbake) this should take anywhere from 1 to 1-1/2 hours depending on the size of the yams.
4
Carefully remove the foil and allow the yams to cool completely (this may be done up to 1 day ahead).
5
Using fingers remove the skins from yams.
6
Slice into about 1-inch slices crosswise.
7
For the topping; in a bowl combine the brown sugar, soft butter, nuts and pumpkin pie spice; using your fingers mix until crumbly.
8
Butter a 9 x 9-inch baking pan.
9
Layer half of the sliced yams into bottom of the dish, then sprinkle with half of topping.
10
Layer the remaining yams on top then sprinkle the remaining half of the topping on top.
11
Bake at 400u00b0F until the topping melts and is bubbling (about 20 minutes).
994
kcal
Calories
42
g
Fat
149
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 lbs yams or 4 lbs sweet potatoes, TOPPING, 1 cup dark brown sugar, well packed, 1/2 cup butter, room temperature (no subs!), and more.
Yes, Kittencal'S Layered Baked Candied Yams falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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