ALLEN CANNING COMPANY
FOODSERVICE YAM RECIPES

 

 

Pictured is Pecan Praline Yams.
Princella® Mashed Sweet Potatoes are
transformed into velvet-smooth custard, and
then baked to perfection with butter and pecans.

 

Princella Cut Yams, Princella Mashed Sweet Potatoes and Royal Prince Whole Yams, are all products of Allen Canning Company. To order call (800) 234-ALLEN, Ext. 261 or visit their web site.

 

APPLE-SASSY GLAZED YAMS

 
 

20 Servings

50 Servings

 
Princella® Cut Yams*

4 lbs., 9 oz.

13 lbs., 8 oz.

(1, #10 can)

(3, #10 cans)

applesauce

2 cups

1-1/2 quarts

apples, cooked & sliced

2 cups

1-1/2 quarts

light brown sugar

2 cups

1-1/2 quarts

margarine, melted

1/3 cup

1 cup

salt

1/2 teaspoon

1 tablespoon

ground cinnamon

as needed

as needed

 

*Drain yams before measuring. Each #10 can cut yams yields approximately 4 lbs., 9 oz. Measure and arrange yams in greased 12"x2-1/2"x20" insert pans. Combine applesauce, apples, brown sugar, margarine and salt and mix well. Pour mixture over yams. Bake uncovered at 350 degrees F. (preheated) for 25 minutes. Sprinkle each portion with cinnamon. Portion:  4 ounces.

  

  

FRUIT 'N NUT BAKED YAMS

 
  

20 Servings

50 Servings

  
Princella® Cut Yams, drained*

4 lbs., 9 oz.

13 lbs., 8 oz.

(1, #10 can)

(3, #10 cans)

appricot halves, canned

1 quart

3 quarts

lemon juice

2 tablespoons

1/3 cup

light brown sugar

1 cup

3 cups

ground cinnamon

1 teaspoon

1 tablespoon

pumpkin pie spice

1 teaspoon

1 tablespoon

orange extract

1 teaspoon

1 tablespoon

walnuts, chopped

2 cups

1-1/2 quarts

margarine, melted

1/4 cup

3/4 cup

orange rind, julienned

1/2 cup

1-1/2 cups

boiling water

1 quart

3 quarts

  

*Drain yams before measuring. Each #10 can cut yams yields approximately 4 lbs., 9 oz. Measure and arrange yams in greased 12”x2-1/2”x20” insert pans. Combine apricot halves and lemon juice and arrange on top of yams. Combine brown sugar, cinnamon, pumpkin pie spice, orange extract, walnuts and margarine and mix well. Sprinkle mixture over top of apricots and yams. Bake uncovered at 350 degrees F. (preheated) for 25 to 30 minutes. Blanch orange rind in boiling water for 2 minutes; drain and sprinkle over each portion. Portion: 4 ounces.

 

 

GEORGIA PEACHY BAKED YAMS

 
 

20 Servings

50 Servings

 
Princella® Cut Yams*

4 lbs., 9 oz.

13 lbs., 8 oz.

(1, #10 can)

(3, #10 cans)

peach nectar

2 cups

1-1/2 quarts

light brown sugar

2 cups

3 lbs.

orange rind, grated

2 teaspoons

2 tablespoons

cornstarch

3 tablespoons

1/2 cup

ground cinnamon

1/4 teaspoon

1 teaspoon

salt

1 teaspoon

1 tablespoon

peach slices

1 quart

3 quarts

margarine, melted

1/4 cup

3/4 cup

pecans, chopped

1 cup

3 cups

  

*Drain yams before measuring. Each #10 can cut yams yields approximately 4 lbs., 9 oz. Measure and arrange yams in greased 12”x2-1/2”x20” insert pans. Combine peach nectar, brown sugar, orange rind, cornstarch, cinnamon and salt in a large pot and mix well. Heat to a boil, stirring constantly. Boil for 2 minutes and remove from heat. Add peach slices, margarine and pecans to sauce mixture and pour over yams. Bake, uncovered, at 375 degrees F. (preheated) for 25 minutes. Portion: 4 ounces.

 

 

PECAN PRALINE YAMS

 
  

20 Servings

50 Servings

  
Princella® Mashed Sweet Potatoes*

5 lbs.

7 lbs., 8 oz.

butter (margarine), softened

1 cup

3 cups

granulated sugar

1 cup

3 cups

eggs, beaten

4 eggs

12 eggs

vanilla

2 teaspoons

2 tablespoons

milk

2/3 cup

2 cups

heavy cream

1-1/2 cups

1 quart

light brown sugar

1-1/2 cups

1 quart

light corn syrup

1-1/2 cups

1 quart

butter (margarine), melted

1 cup

3 cups

pecan halves

3 cups

2 lbs., 4 oz.

 

*Each #10 can mashed sweet potatoes yields approximately 7 lbs., 3 oz. Blend sweet potatoes, butter, granulated sugar, eggs, vanilla and milk. Transfer to greased 12”x2-1/2”x20” insert pans. Heat cream to a simmer; add brown sugar and corn syrup. Bring to a boil . Boil until mixture reaches 240 degrees. Remove from heat. Add melted butter and pecans. Pour syrup over sweet potato mixture. Bake, uncovered at 350 degrees F. (preheated) for 20 minutes. Portion: 4 ounces.

 

 

PLUM FANCY BAKED YAMS

  
  

20 Servings

50 Servings

  
Royal Prince® Whole Yams,

4 lbs., 9 oz.

13 lbs., 8 oz.

  drained*

(1, #10 can)

(3, #10 cans)

prunes, pitted & halved

2 cups

1-1/2 quarts

carrots, cooked & diced

3 cups

2-1/4 quarts

boiling water

to cover

to cover

honey

3/4 cup

3 cups

vegetable oil

1/2 cup

1-1/2 cups

ground cinnamon

1 teaspoon

1 tablespoon

ground ginger

3/4 teaspoon

2 teaspoons

  

*Drain yams before measuring. Each #10 can whole yams yields approximately 4 lbs., 9 oz. Measure and arrange yams in greased 12”x2-1/2”x20” insert pans. Simmer prunes, carrots and water in a saucepan for 15 minutes or until prunes are plump and carrots are tender. Drain and spread over yams. Combine honey, oil, cinnamon and ginger in a saucepan and simmer until mixture is bubbly and thick. Pour mixture over prunes, carrots and yams. Bake uncovered at 350 degrees F. (preheated) for 25 to 30 minutes. Portion: 4 ounces.

 

 

SOUTHERN SUNSET SWEET POTATO PIE

 
  

2 Pies (9")

5 Pies (9")

 
Princella® Mashed Sweet Potatoes*

2 lbs.

6 lbs.

sweetened condensed milk

28 oz.

2-1/2 quarts

eggs, beaten

4 eggs

12 eggs

vanilla extract

2 teaspoons

2 tablespoons

rum extract

1/2 teaspoon

1-1/2 teaspoons

nutmeg, grated

1 teaspoon

1 tablespoon

pastry shells

2 shells

5 shells

 

*Each #10 can of mashed sweet potatoes yields approximately 7 lbs. 3 oz. Combine sweet potatoes, condensed milk, eggs, vanilla extract, rum extract and nutmeg in mixing bowl with whip attachment. Mix at low speed for 3 or 4 minutes. Divide mixture equally between pastry shells and place on preheated sheet pans. Bake at 425 degrees F. (preheated) for 15 minutes. Reduce temperature to 350 degrees F. and bake for an additional 35 minutes or until knife inserted in center comes out clean. Cool on wire racks for at least 1 hour before cutting. Portion: 4 ounces.