The Best Candied Yams Recipe
The Best Candied Yams Recipe
Table of Contents
The Best Candied Yams Recipe
Discover the Best candied yams recipe, a perfect side dish that combines sweet, buttery flavors with tender yams. Ideal for holiday gatherings or as a comforting addition to any meal.
Description
Looking for a tried and true candied yams recipe. You’ve come to the right place. The Best Candied Yams Recipe are a staple in many households, especially during festive occasions like Thanksgiving and Christmas. This dish is not only irresistibly delicious but also easy to prepare. With just a few simple ingredients, you can transform plain yams into a mouthwatering side that your family and guests will rave about.
The Best Candied Yams Recipe features tender slices of yams coated in a buttery, caramel like glaze made from brown sugar, cinnamon, and nutmeg. The addition of vanilla and a hint of orange zest takes this classic dish to the next level. Whether you’re an experienced cook or a beginner, this candied yams recipe is foolproof and guaranteed to please. Serve it alongside roasted turkey, baked ham, or even as a standalone treat. The combination of flavors and textures is simply divine.
Ingredients
- 4 large yams or sweet potatoes (about 2 pounds), peeled and sliced into 1/2 inch rounds
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed brown sugar
- 1/4 cup pure maple syrup
- 1/4 cup water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- Zest of 1 orange (optional, but recommended)
- 1/2 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Baking Dish: Lightly grease a 9×13-inch baking dish with butter or non stick cooking spray.
- Slice the Yams: Peel the yams and slice them into 1/2-inch thick rounds. Arrange the slices in an even layer in the prepared baking dish.
- Make the Syrup: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, maple syrup, water, cinnamon, nutmeg, and salt. Cook for 3-5 minutes, stirring constantly, until the mixture is smooth and begins to thicken slightly.
- Add Vanilla and Orange Zest: Remove the saucepan from the heat and stir in the vanilla extract and orange zest (if using).
- Pour Over the Yams: Carefully pour the syrup mixture evenly over the sliced yams in the baking dish.
- Bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil, stir the yams gently, and bake uncovered for an additional 15 minutes, or until the yams are tender and the sauce is bubbly.
- Serve: Allow the candied yams to cool slightly before serving. The sauce will thicken as it cools. Serve warm and enjoy.
Notes
- Yam vs. Sweet Potato: While often used interchangeably, true yams are starchy and less sweet compared to sweet potatoes. Feel free to use either for this recipe based on your preference.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Variations: Add chopped pecans or mini marshmallows during the last 10 minutes of baking for extra texture and sweetness.
- Make Ahead: Prepare the dish up to the baking step, cover, and refrigerate overnight. Bake as directed when ready to serve.
The Best Candied Yams Recipe
Ingredients
- 4 large yams or sweet potatoes about 2 pounds, peeled and sliced into 1/2 inch rounds
- 1/2 cup 1 stick unsalted butter
- 1 cup packed brown sugar
- 1/4 cup pure maple syrup
- 1/4 cup water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- Zest of 1 orange optional, but recommended
- 1/2 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Baking Dish: Lightly grease a 9×13-inch baking dish with butter or non stick cooking spray.
- Slice the Yams: Peel the yams and slice them into 1/2-inch thick rounds. Arrange the slices in an even layer in the prepared baking dish.
- Make the Syrup: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, maple syrup, water, cinnamon, nutmeg, and salt. Cook for 3-5 minutes, stirring constantly, until the mixture is smooth and begins to thicken slightly.
- Add Vanilla and Orange Zest: Remove the saucepan from the heat and stir in the vanilla extract and orange zest (if using).
- Pour Over the Yams: Carefully pour the syrup mixture evenly over the sliced yams in the baking dish.
- Bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil, stir the yams gently, and bake uncovered for an additional 15 minutes, or until the yams are tender and the sauce is bubbly.
- Serve: Allow the candied yams to cool slightly before serving. The sauce will thicken as it cools. Serve warm and enjoy.
Notes
- Yam vs. Sweet Potato: While often used interchangeably, true yams are starchy and less sweet compared to sweet potatoes. Feel free to use either for this recipe based on your preference.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Variations: Add chopped pecans or mini marshmallows during the last 10 minutes of baking for extra texture and sweetness.
- Make Ahead: Prepare the dish up to the baking step, cover, and refrigerate overnight. Bake as directed when ready to serve.
