Yams are a common street dish in different parts of the world. Many people claim that the yam is frequently served with various sauces throughout Africa. It’s also a typical ingredient in Asian soups. The yam can be used as a curry component or sliced and deep-fried in regions of South Asia.
Though canned yams are widely used in sweets – notably pies – in many countries, they can also be used as a starchy side dish for a full dinner or in some soups. Mashed yam can be substituted for other mashed tubers, and the yam has a higher nutritional content than certain other root vegetables.
Some manufacturers can yams and sell them in stores to provide non-perishable yams to the public. These processed meals are used in a variety of ways across the globe, according to distinct cultures and cuisines.
In general, canned yams are more popular in modernized countries because food travels a long distance to reach the dinner plate.
Cooking canned yams is a quick and easy way to eat a Holiday classic; moreover, you can use sweet potatoes in place of it too. Learn how to prepare canned yams for your next family dinner; it is pretty easy and straightforward.
Yams Nutrition Facts
Why You’ll Enjoy Cooking Canned Yams
- It is as simple as having a piece of cake. This recipe contains few ingredients and easy procedures, plus it does not take a lot of time to prepare. Cooking canned yams is pretty easy, simple, and straightforward.
- It is a must-have during festivities. Everyone enjoys canned yams – whether they have marshmallows on top or not. They’re a tried-and-true sweet festive side dish that no one can resist.
- It has just the right amount of sweetness. Moreover, brown sugar and micro marshmallows give the yams the right amount of sweetness without being overly sweet, and a dash of salt brings the tastes together.
- Canned yams can be considered the canned version of the vegetable – but you know as a yam. The canned yams and sweet potatoes are often used interchangeably since they are similar in appearance and used in several English-speaking nations.
- The canned yam is a widely produced food that may be found all across the world, from Africa to Latin America to Asia. It’s a flexible dish with a lot of nutritional value, and it’s typically a cheap way to add key nutrients to a person’s diet.
Tips for Cooking Canned Yams
- Canned yams are delicious even if they haven’t been touched in any way. As a result, the major concept is to balance out the sweetness with other flavors that will add depth and richness to the yams.
- If you overcook your yams, they will break apart and become mushy; but if you want your yams mushy, go ahead.
- The yams will taste best if you get a proper balance of sweet, salty, spicy, fat, and acid, as with most foods you cook. Experiment with adding or lowering some of the components until you find your preferred flavors.
- If you have any leftover canned yams, keep them in an airtight jar in the refrigerator for 3 to 5 days – if you cover them well, they will definitely keep them for a long time.
- These sweet canned yams can be made ahead of time and frozen. You can simply allow the dish to cool completely before serving. You should cover the baking dish with a layer of plastic cling film, followed by an aluminum foil covering.
- If the sides of the baking dish are buttered, and the plastic wrap isn’t sticking, clean the sides with a little water mixed with a splash of lemon juice or white vinegar. It will keep for four months in the freezer.
- While I have never really made this recipe dairy-free, I have heard that using olive oil instead of butter works great. Plus, if you want to make it sugar-free, I have heard that honey works great in place of brown sugar, although I’ve never tried it. You can go ahead and make a version of this recipe with the different ingredients you desire – see what works for you.
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How to Cook Canned Yams
This creamy canned yams recipe is a fantastic homecooked meal and side dish – I promise it is really easy, tasty, and yummy. You can also serve it with a delectable main course, such as my smoked turkey and your popular holiday side dishes.
Step 1: Preparation
Preheat the oven to 400°F and butter or coat a 9×13 baking dish with non-stick spray.
Step 2: The yams should be layered
Now you should open up and drain the can of canned yams, then spread them evenly in the baking dish’s bottom. Try as much as possible to keep the yams in a single layer.
Step 3: Add in the ingredients.
Season the yams with a teaspoon of salt, then top with ⅓ cup of butter. Then cut it into pieces. Add in 2 cups of light brown sugar – or more if needed to cover yams. Then you can also add 2 cups of small marshmallows – or more if needed to cover yams.
Step 4: Bake
You can now proceed to bake for 20 to 25 minutes on the middle rack of your oven at 400°F until the yams are bubbling with the sugar and butter and the marshmallows are melted and toasted. Then allow a few minutes for the dish to cool before serving.Print
- Canned yams; drained and syrup reserved
- ½ cup of butter
- ⅔ cup of white or brown sugar
- ⅔ cup of syrup from the can
- Preheat the oven to 350 degrees Fahrenheit.
- Now put the canned yams in a shallow baking dish, then put it aside.
- You can now proceed to combine the butter, sugar, and syrup in a small saucepan. Then bring to a boil, reduce the heat to a low level and continue to cook – stirring periodically – until the sauce has thickened.
- Bake for 20-30 minutes after pouring the sauce over the canned yams.
- Before serving, nutmeg and/or ground cinnamon can be sprinkled on the dish.
Watch this video recipe to see more on cooking canned yams.