Candied Yams
Sweet, tender, and coated in a buttery, spiced syrup, these Southern candied yams bring a rich, comforting flavor to your holiday table. Perfect for Thanksgiving or any cozy dinner!
Equipment
- medium heavy-bottomed pot
- Vegetable peeler
- Chef’s knife
- wooden spoon
- fork
- 9x13 baking dish
Ingredients
Main Ingredients
- 2 lb Sweet potatoes Medium-sized, firm
- ¾ cup Dark brown sugar Or light brown sugar
- 1 cup White sugar Granulated
- 2 tsp Ground cinnamon Fresh preferred
- 1 tsp Ground nutmeg Freshly grated ideal
- ¼ tsp Ground ginger Adds warmth
- ¼ tsp Salt Balances sweetness
- 2 tbsp Vanilla extract Pure, not imitation
- 1 stick Unsalted butter Real butter only
- 4 tbsp Frozen orange juice concentrate Thawed
Instructions
- Scrub and peel the sweet potatoes, then slice into ½-inch rounds.
- In a medium heavy-bottomed pot, add sweet potatoes, butter, sugars, orange juice concentrate, cinnamon, nutmeg, ginger, and salt. Stir to coat.
- Stir over medium-high heat until butter melts and sugars form a thick, bubbling syrup.
- Cover and simmer on medium-low heat for 50 minutes, checking for tenderness with a fork.
- Remove lid, increase heat to medium, and let syrup thicken for about 10 minutes, stirring occasionally.
- Keep warm in a 200°F oven until ready to serve.
Notes
Uniform slices and gentle simmering are key to avoid mushy yams. Variations include adding bourbon, maple syrup, or citrus zest for unique flavors. Make-ahead works well; flavors improve overnight.