Candied Yams
Candied Yams are a classic side dish that's perfect for Thanksgiving. Tender yams, glazed in a buttery brown sugar sauce.
Servings: 8 servings
Ingredients
- 3-4 pounds Yams or sweet potatoes
- 1 ½ cups Light brown sugar packed
- ½ cup Unsalted butter
- ½ cup Orange juice pulp free
- 1 teaspoon Ground cinnamon
- ½ teaspoon Salt
- ¼ teaspoon Ground black pepper
- ¼ teaspoon Nutmeg
Instructions
- Bring a large pot of water to a boil and prepare potatoes by peeling and slicing ½ inch thick.
- Boil prepared potatoes for 10 minutes or until fork tender. Drain and set aside.
- In a tall sided frying pan over medium heat, combine brown sugar, butter, orange juice, cinnamon, salt, pepper and nutmeg.
- Bring the mixture to a boil and whisk or stir to combine.
- Lower heat to simmer until it has reduced by half. The longer you simmer, the thicker the sauce will be. (About 5-8 minutes)
- Add the sweet potatoes to the pan and toss to coat. Cook for an additional 5 minutes or until the sauce is thick and bubbly and has reached desired consistency.
- Remove from heat and serve.
Notes
To make in oven: Preheat the oven to 375 degrees. Prepare the sweet potatoes and place in a 9x13 baking dish. Make the sauce as directed and pour over the sweet potatoes. Bake for about 25 minutes or until the sauce is thick and bubbly.
Storage - Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Reheating - For best results, reheat the leftovers in a 350 degrees F oven for 10-15 minutes. Place them in a baking dish, covered with foil, for reheating. You can also reheat smaller portions in the microwave, but the oven will give better results.
Nutrition
Serving: 1cup
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