Friday, December 1, 2023

Candied Yams (or Sweet Potatos)


1/2 stick melted butter
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup granulated sugar
1/2 cup dark brown sugar (okay to use light)
1 Tablespoon vanilla extract
1 cup chopped pecans (optional)
3 or 4 medium sized yams (IDK what is medium. To me, medium is long and thick, like two soda cans long and about as wide around)


Preheat the oven to 375 F.

Melt butter in microwave and set aside to cool, but NOT solidify.

Peel the yams then knife em. You can slice or cube or chunk, just be consistent in width so they cook evenly.  Place in large bowl and set aside.

In a small bowl, combine the spices and sugars. Mix well.

Now spray a 9” by 13” pan with non stick spray, OR, line the sides/bottom of your pan with parchment paper.

Pour the butter and vanilla over the yams in the bowl. Dump in the sugar and spices and pecans. Mix until all the yams are coated then pour into the pan and cover with foil.  

You’ll bake these for 35 to 45 minutes, depending on your oven. 

At the 20 minute mark, remove the foil and stir. Recover and put back in oven for 15 minutes. Check your yams at this point. Keep checking every 5 to 7 minutes until they’re done (poked with a fork there is no resistance). 

When the yams are done, remove from the oven, uncover and let sit 5 to 15 minutes (this will thicken the sauce).

PS: when the yams are done, remove foil and cover with mini marshmallows (about ½ bag is what I use). Place under broiler for 5 to 7 minutes. WATCH CAREFULLY so the marshmallows don’t burn.  Remove and let sit 5 to 15 minutes to allow the sauce to thicken.

PPS: you can boil your yams before you coat and bake. I don't know why you'd do this, but if you want to cut down on some of the baking time it makes sense.  My issue with boiling first is the yams get mushy. Baked yams are tender but firm, whereas boiled yams are mushy when you bite into them AND they don't absorb the sugar and spices so you're just eating a boiled yam with syrup.  Don't let me tell you how to like your yams. You do you. It's fine. It's FINE.

PPS: you can make the the day before and reheat but I would not make them any sooner than that. Also, if you freeze them they seem to be mushy upon reheat.  Yams are finicky.

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