Candied yams are something special. For me, at least, nothing – besides turkey, of course – quite screams “Thanksgiving” like candied yams. Of course, they make a delicious treat all year round and complement a variety of dishes. Best of all, they’re straightforward to make, and we’ll show you how to do that below.
Basic Recipe Information
Approximate Prep Time
- 20 minutes
- 1 hour
- 9 x 13-inch (~ 23 x 33 cm) baking dish
- Large pot for boiling the sweet potatoes
- Skillet for melting butter and mixing
- 5 large sweet potatoes (yams)
- 1/2 cup (115 grams) brown sugar
- 1/2 cup (115 grams; 1 stick) butter
- 3/4 teaspoon (3.7 ml) ground cinnamon
- 1/2 teaspoon (2.5 ml) ground nutmeg
- 1/4 teaspoon (1.2 ml) ground ginger
- 1 teaspoon (5 ml) of vanilla extract
- First, preheat your oven to 3500F (1770C)
- Wash the sweet potatoes
- Peel and cut them up into small to medium-sized chunks
- Boil the chunks in a large pot for 5-10 minutes so that they soften. To test, make sure you can gently pierce the potatoes with a fork
- Once they are soft enough, place yams in a 9 x 13-inch baking dish
- Now, melt your butter in a skillet or pot over medium-to-high heat
- Place cinnamon, nutmeg, ginger, and sugar pot/skillet with the butter – stir until well-mixed
- Next, add in vanilla extract and stir
- Pour your new candied mixture over your sweet potatoes, covering them lightly without “drowning” them
- Place tin foil over baking dish and bake for one hour total; however, you must stop and stir every 20 minutes, so set a timer. Don’t forget to do this, or they won’t come out right!
- Cool for 10-15 minutes before serving
That’s it! You should now have 10-12 servings of delicious candied yams on your hands.
If you want to spice the candied yams a bit, try adding some rosemary or sea salt. Chopped pistachios or walnuts work well, too.