Search Results (319 found)
cooking.nytimes.com
This recipe is by Jeff Gordinier and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sweet potatoes are topped with a sugar-and-spice mixture and butter, then slowly cooked on the stovetop until tender, syrupy, and delicious.
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This recipe involves a little more work than most tea breads, but it's one of the best ever.
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This has been a Thanksgiving favorite of ours for many years because it is different from the many mashed sweet potatoes recipes.
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These candied yams use lemon instead of orange juice as a sweetener. Topped with chopped pistachios, they make a beautiful presentation.
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These flaky scones are particularly good because the oats are toasted first, adding a pleasantly nutty flavor.
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Yellow-fleshed sweet potatoes are steamed and then baked with brown sugar and butter.
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Roast yams, drizzle them with a buttery orange juice syrup, and top with marshmallows for a candied yam to put on the Thanksgiving table.
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Thin slices of a bright Cara Cara orange are candied in sugar and maple syrup in this quick recipe that's easy to prepare in a skillet.
Ingredients: sugar, water, orange, maple syrup
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This candied nut recipe made with sweetener, egg whites, and cinnamon makes a perfect keto snack for the holidays, and works with any kind of nuts.
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Citron vodka and pomegranate juice make a simple and delicious martini.
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Get Strawberries with Honey-Rosemary Whipped Cream and Candied Rosemary Recipe from Food Network