Southern Candied Yams
Everybody talks about the turkey, but if you’re like me, Thanksgiving is all about the sides! And when it comes to candied yams, I’m not looking for a healthy version. Give me the butter, the sugar, and all that syrupy goodness! This recipe is one my mom taught me years ago, and it was one of my first contributions to our Thanksgiving table. It’s definitely one of those “measure with your heart” recipes, so feel free to make it your own—this one is just to get you started!
Gourmet Mommie Tip#1:
Cinnamon and vanilla are two ingredients I typically measure with my heart. The measurements listed are starting points, so feel free to add more or less depending on your taste.
Gourmet Mommie Tip #2:
If you prefer a little more caramelization, increase the heat to medium during the last few minutes of cooking with the lid removed, stirring occasionally until the syrup reduces further.
Notes
1
Prepare Sweet Potatoes | Cut the sweet potatoes lengthwise into 1-inch-wide strips and place them in a heavy-bottomed pot.
2
Melt Sugar | Add the remaining ingredients to the pot. Cover and cook over medium heat until the sugar melts. Gently stir to coat the sweet potatoes evenly in the syrup.
3
Simmer Sweet Potatoes | Reduce the heat to low and simmer, covered, for 20–30 minutes, stirring occasionally, until the sweet potatoes are nearly fork-tender.
4
Thicken Syrup | Remove the lid and continue cooking for approximately 10 minutes, or until the sweet potatoes are fork-tender and the syrup has thickened. Remove from the heat and serve.
Instructions
2 pounds sweet potatoes (cut lengthwise into 1-inch-wide strips)
1¼ cups brown sugar
¾ cup granulated sugar
2 tablespoons cinnamon
1 stick butter (cut into pieces)
1 tablespoon vanilla
Pinch of nutmeg
Gourmet Mommie
Jazzmyne Buckels
SOUTHERN CANDIED YAMS
4 - 6 Servings
549 Calories / Serve
PREP
10 M
COOK
30 - 40 M
REST
0 M
TOTAL
40 - 50 M
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