Shredded Yams
Sweet and tender shredded yams baked with pineapple juice and syrup, offering a delightful combination of natural sweetness and comforting texture, perfect for holiday dinners or special occasions.
Ingredients
Instructions
- Shred the sweet potatoes.
- Combine water and salt in a large pot and bring to a boil.
- Drain the shredded yams, rinse, and pat dry.
- Place the yams in a 12 x 6 x 3-inch Pyrex dish.
- In a heavy saucepan, combine sugar, corn syrup, water, and cook until a light syrup forms.
- Pour pineapple juice over the yams.
- Pour the cooked syrup over the yams.
- Dot with butter.
- Bake uncovered at 350°F for about 40 to 50 minutes until the yams are translucent.
Tips & Substitutions
For optimal texture, ensure the sweet potatoes are well-dried after rinsing to avoid excess moisture. If you prefer a lower sugar option, consider reducing the sugar and corn syrup or replacing them with honey or maple syrup. You can also enhance the flavor by adding spices like cinnamon or nutmeg. For a twist, try mixing in some grated ginger for a subtle heat.
Serving Suggestions
Serve the shredded yams as a delightful side dish at holiday gatherings or family dinners. They pair wonderfully with roasted meats or can be enjoyed as part of a vegetarian meal. For an added touch, consider serving alongside Easy Strawberry Salad for a refreshing contrast, or drizzle with additional pineapple juice for extra sweetness.
Storage & Reheating
To store leftovers, allow the shredded yams to cool completely, then transfer them to an airtight container and refrigerate for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 20-25 minutes or until heated through. Alternatively, you can microwave them in short intervals, stirring in between to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Shredded Yams contains roughly 407 calories, with 4g protein, 46g carbohydrates, and 25g fat. It is an excellent source of vitamin C (64% of the Daily Value) and dietary fiber (29% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1269mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular potatoes instead of sweet potatoes?
While sweet potatoes are essential for this recipe's unique flavor and texture, you can experiment with regular potatoes. Keep in mind that the taste will differ, and you may want to adjust the sugar levels to balance the flavors.
How can I make this dish ahead of time?
You can prepare the sweet potatoes and the syrup mixture a day in advance. Store the shredded yams and syrup separately in the refrigerator. When ready to bake, combine them and follow the baking instructions. This way, you can save time on busy days.
Is it possible to make this dish vegan?
Yes, you can easily make this dish vegan by omitting the butter or substituting it with a plant-based margarine or coconut oil. This will ensure that the flavors remain rich while keeping the recipe suitable for a vegan diet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).