Candied Yams

 

Ingredients for Candied Yams

I’m not one to eat candied yams, but I was taught how to make them by a true southern lady named Miss Lola. Here is how she taught me to make them. Everyone at my table love them and ask for seconds and the recipe too. So here it goes.

Sweet potatoes: Yes, sweet potatoes, not yams. A Southern staple at many family tables, candied yams aren't made with yams; they’re made with sweet potatoes.

Butter, granulated sugar, light brown sugar, and heavy cream: When these ingredients are combined, they make a delicious base for the syrup. Both sugars provide a great balance of flavor and sweetness, but you could use all of one or the other type.

Cinnamon and nutmeg: These warming spices are the perfect partner to sweet potatoes. I’ve also added a pinch of allspice or cardamom over the years just to help spice things up a bit.

Ingredients

4 lbs. sweet potatoes, peeled and cut into 1/2-in.-thick rounds

1/2 cup salted butter

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1/4 cup heavy cream

1 Tbsp. vanilla extract

1 tsp. ground cinnamon

1 tsp. kosher salt

1/4 tsp. ground nutmeg

Directions

Add potato slices to the pan:

Preheat oven to 350°F. Layer sweet potato slices in a lightly greased 13- x 9-inch baking dish.

Melt butter in a small saucepan over medium. Add sugars, stirring until well combined.

Stir in cream; cook, stirring often, just until mixture comes to a simmer, 7 minutes. Remove from heat; stir in vanilla extract, cinnamon, salt, and nutmeg.

Combine the sauce and potatoes:

Pour sugar mixture evenly over sweet potatoes, and cover with lightly greased aluminum foil.

Bake, covered, in a preheated oven, about 45 minutes. Uncover and gently stir the potato mixture. Bake, uncovered, until potatoes are tender, 25 to 30 more minutes. Transfer potatoes to a serving bowl with a slotted spoon; pour syrup over potatoes. Serve immediately.

Elizabeth Kilbride is a writer and editor with forty years of experience, including twelve years in online content. She is the author of five books and holds an Associate of Arts degree in Business Management, a Bachelor’s degree in Mass Communication and Cyber Analysis, and a Master’s degree in Criminology with a focus on cybercrime and identity theft. Currently pursuing a Ph.D. in Criminology, Elizabeth’s portfolio covers politics, current affairs, elections, history, and true crime. She is also a gourmet cook, life coach, and artist skilled in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative, she has been involved in over 300 campaigns and has transformed many life events into books and scripts. Additionally, Elizabeth manages seven blogs on topics ranging from art and life coaching to food, writing, gardening, and opinion or history pieces.

Entertaining, Holiday Cuisine, Kilbride, Potpourri of Frugality, Homemade, Do it yourself