Candied Yams Recipe
Candied yams are a beloved dish that combines the natural sweetness of yams with a delightful blend of brown sugar, butter, and warm spices. This recipe showcases the simplicity of creating a mouthwatering side dish that’s perfect for any occasion. With minimal preparation and straightforward cooking steps, candied yams bring a comforting sweetness to your table, making them an ideal addition to holiday feasts, weeknight dinners, or festive gatherings.
Ingredients and Preparation
The key to perfect candied yams lies in a balanced combination of ingredients and precise preparation. You’ll need 3 large yams or sweet potatoes, approximately 1 1/2 pounds in total. Additionally, gather 1/2 cup packed dark brown sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 8 tablespoons (1 stick) salted butter.
To begin, preheat your oven to 350ºF and position a rack in the middle. Peel the yams and cut them into 1-inch pieces. This step ensures even cooking and optimal absorption of the sweet, spiced syrup later on.
Cooking Instructions
Setting the stage for perfect yams starts with preheating your oven to 350ºF. This ensures a consistent baking temperature. Next, partially cook the yams by placing them in a large saucepan or pot and covering them with water, about 1 inch above the yams. Bring the water to a gentle boil over medium-high heat and simmer until the yams are slightly tender and can be pierced with a fork, approximately 10 minutes. Be cautious not to overcook them, as they will continue cooking in the oven.
Using a slotted spoon, carefully transfer the yams to an 8×8-inch square baking dish, arranging them in an even layer. Reserve the cooking water for later use. This step is crucial for the dish’s structure and flavor distribution.
Combine 3/4 cup of the warm reserved cooking water with the packed dark brown sugar in a measuring cup or medium bowl. Stir until the sugar dissolves, then mix in the vanilla extract. This mixture will form the base of the sweet syrup that enhances the yams.
Evenly sprinkle the ground cinnamon and nutmeg over the yams, adding a warm, aromatic flavor profile. Pour the prepared sugar mixture over the yams, ensuring they are well-coated. Cut the stick of salted butter into cubes and scatter them over the yams. The butter will melt and combine with the sugar mixture, creating a rich, caramelized sauce.
Place the baking dish in the oven and bake for 5 minutes. Remove it, gently toss the yams to coat them evenly with the sauce, and return the dish to the oven. Continue baking until the yams are fork-tender, about 10 more minutes. Once done, spoon the candied mixture evenly over the top and let the yams cool for about 5 minutes to allow the sauce to thicken slightly before serving warm.
Recipe Tips & Frequently Asked Questions
- Choosing the Right Yams: Opt for firm yams or sweet potatoes with smooth skin, free from blemishes.
- Preventing Overcooking: Keep an eye on the yams while boiling to ensure they remain slightly firm.
- Even Coating: Toss the yams gently during baking to ensure an even distribution of the sauce.
- Can I Use Sweet Potatoes Instead of Yams? Yes, sweet potatoes work perfectly in this recipe.
- How Do I Store Leftovers? Store in an airtight container in the refrigerator for up to 3 days.
- Can I Make This Recipe Ahead of Time? Yes, you can prepare it a day in advance and reheat before serving.
- What’s the Best Way to Reheat Candied Yams? Reheat in the oven at 350ºF for about 10-15 minutes until warmed through.
What to Serve With This Recipe
Candied yams are versatile and pair wonderfully with a variety of dishes. For holiday feasts, they complement traditional items like roast turkey, ham, and green bean casserole. For a simple weeknight dinner, serve them alongside grilled chicken or pork chops. During festive occasions, they shine as a side dish with other celebratory foods, adding a touch of sweetness to the meal.
Variations and Additions
For added texture and flavor, consider incorporating nutty additions such as pecans or walnuts, which provide a delightful crunch. Another popular variation is topping the yams with marshmallows before the final baking stage, creating a gooey, sweet layer. Experiment with different spices like cloves or allspice to tailor the dish to your taste preferences.
Serving and Storing
When presenting and serving candied yams, use a large, shallow dish to showcase their vibrant color and glossy finish. If you have leftovers, store them in an airtight container in the refrigerator and reheat gently before serving. For longer storage, you can freeze candied yams. Allow them to cool completely, then transfer to a freezer-safe container. To reheat, thaw overnight in the refrigerator and warm in the oven at 350ºF until heated through.
Ingredients
- 1/2 teaspoon ground cinnamon
- 3 large yams or sweet potatoes (approximately 1 1/2 pounds total)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1/2 cup packed dark brown sugar
- 8 tablespoons (1 stick) salted butter
Instructions
Prep the yams. Preheat your oven to 350ºF and place a rack in the middle position. Peel the 3 large yams and cut them into 1-inch pieces.
Partially cook the yams. In a large saucepan or pot, cover the yams with water, ensuring there’s about 1 inch of water above them. Bring to a gentle boil over medium-high heat. Simmer until the yams are slightly tender and can be pierced with a fork, about 10 minutes. Be cautious not to overcook them.
Transfer to a baking dish. Using a slotted spoon, carefully move the yams to an 8×8-inch square baking dish, arranging them in an even layer. Reserve the cooking water for later use.
Combine the water, brown sugar, and vanilla. Measure out 3/4 cup of the warm reserved cooking water and pour it into a measuring cup or medium bowl. Add the 1/2 cup packed dark brown sugar, stirring until dissolved. Mix in the 1/2 teaspoon of vanilla extract.
Top the yams with spices. Evenly sprinkle 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg over the yams.
Pour the sugar mixture over yams. Carefully pour the water-sugar mixture over the prepared yams in the baking dish.
Top with butter. Cut the stick of salted butter into cubes and scatter them over the yams.
Bake 5 minutes. Place the baking dish in the oven and bake for 5 minutes. Remove it from the oven and gently toss the yams to coat them evenly with the sauce.
Continue baking until fork tender. Return the dish to the oven and bake until the yams are fork-tender, about 10 more minutes. Take the dish out of the oven and spoon the candied mixture evenly over the top.
Serve. Allow the yams to cool for about 5 minutes to let the sauce thicken slightly. Serve warm.
Candied Yams Recipe
Ingredients
- 1/2 teaspoon ground cinnamon
- 3 large yams or sweet potatoes approximately 1 1/2 pounds total
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1/2 cup packed dark brown sugar
- 8 tablespoons 1 stick salted butter
Instructions
- Prep the yams. Preheat your oven to 350ºF and place a rack in the middle position. Peel the 3 large yams and cut them into 1-inch pieces.
- Partially cook the yams. In a large saucepan or pot, cover the yams with water, ensuring there’s about 1 inch of water above them. Bring to a gentle boil over medium-high heat. Simmer until the yams are slightly tender and can be pierced with a fork, about 10 minutes. Be cautious not to overcook them.
- Transfer to a baking dish. Using a slotted spoon, carefully move the yams to an 8×8-inch square baking dish, arranging them in an even layer. Reserve the cooking water for later use.
- Combine the water, brown sugar, and vanilla. Measure out 3/4 cup of the warm reserved cooking water and pour it into a measuring cup or medium bowl. Add the 1/2 cup packed dark brown sugar, stirring until dissolved. Mix in the 1/2 teaspoon of vanilla extract.
- Top the yams with spices. Evenly sprinkle 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg over the yams.
- Pour the sugar mixture over yams. Carefully pour the water-sugar mixture over the prepared yams in the baking dish.
- Top with butter. Cut the stick of salted butter into cubes and scatter them over the yams.
- Bake 5 minutes. Place the baking dish in the oven and bake for 5 minutes. Remove it from the oven and gently toss the yams to coat them evenly with the sauce.
- Continue baking until fork tender. Return the dish to the oven and bake until the yams are fork-tender, about 10 more minutes. Take the dish out of the oven and spoon the candied mixture evenly over the top.
- Serve. Allow the yams to cool for about 5 minutes to let the sauce thicken slightly. Serve warm.