How to Make a Candied Yam

[Clint08]

Hey folks, got a classic recipe to share today: candied yams. These bad boys are a must for any holiday spread. Stick around for some sweet, savory goodness!

INGREDIENTS​

• 3 large yams or sweet potatoes (about 1 1/2 pounds total)
• 1/2 cup packed dark brown sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 8 tablespoons (1 stick) salted butter

EQUIPMENT​

• Knife and cutting board
• Large saucepan or pot
• Slotted spoon
• 8x8-inch square baking dish
• Measuring cup and spoons

INSTRUCTIONS​

1. Prep the yams. Arrange a rack in the middle of the oven and heat the oven to 350ºF. Peel and cut 3 large yams into 1-inch pieces.
2. Partially cook the yams. Place the yams in a large saucepan or pot and cover with water by about 1 inch. Bring to a low boil over medium-high heat and simmer just until they can be pierced with a fork and starting to soften (they will not be fully cooked), about 10 minutes. Be careful not to overcook.
3. Transfer to a baking dish. Using a slotted spoon, carefully transfer the yams into an 8x8-inch square baking dish (reserve the cooking water). Spread the yams out in an even layer.
4. Combine the water, brown sugar, and vanilla. Transfer 3/4 cup warm reserved cooking water into a measuring cup or medium bowl. Add 1/2 cup packed dark brown sugar and stir to dissolve. Add 1/2 teaspoon vanilla extract and stir to combine.
5. Top the yams with spices. Sprinkle 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg over the yams.
6. Pour the sugar mixture over yams. Pour the water-sugar mixture over the yams.
7. Top with butter. Cut 1 stick salted butter into cubes and scatter over the yams.
8. Bake 5 minutes. Bake for 5 minutes. Carefully remove the baking dish from the oven and gently toss the yams to combine the sauce and evenly coat the yams.
9. Continue baking until fork tender. Bake until the yams are fork-tender, about 10 minutes more. Remove the baking dish from the oven and spoon the candied mixture evenly over the top.
10. . Let the yams cool about 5 minutes so the sauce can thicken. Serve warm.
    Serve
    

RECIPE NOTES​

Make ahead: The yams can be cooked up to 1 day ahead and refrigerated, be sure to also reserve 3/4 cup of the cooking water.
Storage: Refrigerate leftovers in an airtight container up to 3 days. The butter may solidify once stored in the refrigerator. It will melt upon reheating, and stir again before serving.

 

[soshi4eva]

What a healthy snack to prepare for my kids! Actually tried this before but with sweet potato. Bet it will taste as good as that.. Thanks for the idea!