candied yams recipe,delicious
candied yams recipe
Candied yams have always been a staple in Southern cuisine and a must-have at Thanksgiving, and I've cherished them my whole life. However, for many years, I hesitated to make them myself—partly because I assumed the recipe was too complex, but mainly because I doubted they could ever match up to my mom's version. Her candied yams are bursting with flavor, bathed in a luscious brown sugar sauce, and delicately infused with vanilla.
Recently, I finally asked my mom for her candied yam recipe. I was surprised by how simple it actually is, and now I see why hers stand out from all the rest. Today, I’m excited to share her cherished recipe with you.
- 3 arge sweet potatoes
- 1/2 cup packed dark brown sugar
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 8 tsp salted butter
Preheat your oven to 350ºF and position a rack in the center. Peel and cut 3 large sweet potatoes into 1-inch chunks. Place the sweet potatoes in a large pot, cover them with about an inch of water, and bring to a gentle boil over medium-high heat. Simmer for about 10 minutes, until the potatoes are just tender enough to be pierced with a fork but not fully cooked. Be careful not to overcook them.
Using a slotted spoon, carefully transfer the sweet potatoes to an 8x8-inch baking dish, arranging them in an even layer (reserve the cooking water). Pour 3/4 cup of the warm reserved cooking water into a measuring cup or bowl, add 1/2 cup packed dark brown sugar, and stir until dissolved. Mix in 1/2 teaspoon of vanilla extract.
Sprinkle 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg over the sweet potatoes. Pour the water and sugar mixture evenly over the sweet potatoes. Cut 1 stick of salted butter into cubes and scatter them over the potatoes.
Make Ahead
You can cook the candied yams up to one day before serving. Refrigerate them and make sure to keep 3/4 cup of the cooking water.
Storage
Store any leftovers in an airtight container in the refrigerator for up to three days.The butter may firm up in the fridge but will melt when reheated. Stir well before serving.
