Grandma Veronica's Candied Yams

3.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 220.7
  • Total Fat: 8.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 111.4 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.1 g

View full nutritional breakdown of Grandma Veronica's Candied Yams calories by ingredient
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Thanksgiving tradition Thanksgiving tradition
Number of Servings: 8


    1/2 Cup Flour
    1/2 Cup Brown Sugar
    1/2 Cup Oats
    1 Tsp Cinnamon
    1/3 Cup Margarine
    2 Cups Sweet Potatoes, cubed
    1/2 Cup Water


Mix flour, sugar, oats and cinnamon in bowl. Cut in margarine and set aside. Clean and cube the sweet potatoes. Sprinkle some of the flour/sugar/oats mix in the bottom of a baking dish and then add a layer of sweet potatoes. Sprinkle some more of the flour mixture over the dish and then add another layer of potatoes. Continue alternating the flour mix with the potatoes in this fashion until you have used all of the potatoes. Spread the remaining flour mixture over the top of the dish. Drizzle the water over the dish so that the moisture is evenly spread out. Bake in the oven at 350 °F for 30 minutes or until the potatoes are the desired consistency. If desired, you can spread a layer of marshmallows on top when the dish is finished cooking and then place in the broiler for a few seconds to brown/melt the marshmallows.

Number of Servings: 8

Recipe submitted by SparkPeople user CAERYN.

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Member Ratings For This Recipe

  • Personally, I like my yams a bit sweeter so I would probably try the recipe with marshmallows the next time. It was good the way it was in the recipe and I loved the oats. - 11/27/09

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  • Easy to make But I do not eat them I made them for someone else at a request for a dinner. - 12/17/08

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  • I was really craving yams, and this hit the spot! I added 1.5 cups of mini marshmallows. I will definitely make these again. However, next time I will use less flour and more oats.....and maybe a bit more water. But all in all, great recipe! - 2/13/08

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