Dunbars Whole Yam Sweet Potatoes Packed in Syrup, 108 Ounce Can, 6 Per Case

Side dish: Serve warmed straight from the can as a quick holiday or everyday side.
Baking: Use in sweet potato pie, casserole, or pudding recipes that call for canned yams.
Catering: Large 108 ounce can suits buffet lines, church suppers, and institutional feeding.
Meal prep: Portion across multiple family meals from a single can.

Who Would Benefit

• Caterers and buffet operators needing bulk canned sweet potatoes
• Home cooks preparing holiday meals for large gatherings
• Food service kitchens in schools, hospitals, and shelters
• Meal preppers who portion ingredients across several dinners
• Anyone making sweet potato pie or casserole in quantity

Product Highlights

• Whole yam sweet potatoes, not cut or mashed, for a natural presentation
• Packed in syrup for ready-to-serve sweetness and moisture
• 108 ounce (6.75 pound) can reduces per-serving cost for bulk cooking
• Six cans per case provide 648 total ounces for high-volume needs
• Long shelf life and no refrigeration required before opening

Yummy Recipes

Classic Candied Yams

Ingredients:

• 1 can (108 oz) Dunbars Whole Yam Sweet Potatoes, drained and halved
• 1/2 cup brown sugar, packed
• 1/4 cup unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• Mini marshmallows for topping (optional)

Instructions:

1. Preheat oven to 350°F. Lightly grease a large roasting pan or two 9×13 baking dishes.
2. Arrange drained sweet potato halves in an even layer in the prepared pan.
3. In a bowl, whisk together brown sugar, melted butter, cinnamon, nutmeg, maple syrup, and vanilla until smooth.
4. Pour the mixture evenly over the sweet potatoes, turning pieces to coat.
5. Bake uncovered for 35 to 45 minutes, basting with pan syrup every 15 minutes, until edges caramelize and potatoes are heated through.
6. If using marshmallows, scatter them on top during the last 5 minutes and bake until golden.

Time: 10 minutes prep, 45 minutes cook.

Sweet Potato Pound Cake

Ingredients:

• 2 cups Dunbars Whole Yam Sweet Potatoes, mashed (drained from syrup)
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

Instructions:

1. Preheat oven to 325°F. Grease and flour a 10-inch tube pan or two 9×5 loaf pans.
2. In a medium bowl, whisk flour, baking powder, salt, cinnamon, and allspice.
3. In a large bowl, beat butter and sugar until light and fluffy, about 4 minutes.
4. Add eggs one at a time, beating well after each. Mix in vanilla.
5. Beat in mashed sweet potatoes until combined.
6. Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry, mixing on low until just incorporated.
7. Pour batter into prepared pan(s) and smooth the top.
8. Bake 70 to 80 minutes for a tube pan or 55 to 65 minutes for loaf pans, until a toothpick inserted in center comes out clean.
9. Cool in pan 15 minutes, then turn out onto a rack to cool completely.

Time: 20 minutes prep, 70 to 80 minutes cook, 15 minutes cooling.