Cultural Candied Yams Recipe

Ingredients:

  • 4 large sweet potatoes or yams, peeled and cut into thick slices or chunks
  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup water or orange juice
  • Marshmallows (optional, for topping)

Instructions:

Prepare the Sweet Potatoes:

Peel the sweet potatoes or yams and cut them into thick slices or large chunks, about 1-inch thick. Rinse them under cold water and pat them dry with paper towels.

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a baking dish or casserole dish with butter or non-stick cooking spray.

Make the Candied Syrup:

In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add the brown sugar, ground cinnamon, ground nutmeg, ground ginger, and salt. Stir well to combine.

 Cook the syrup mixture, stirring constantly, for 2-3 minutes until the sugar is dissolved and the mixture is smooth and bubbly.

Add Flavorings:

Remove the syrup mixture from the heat and stir in the vanilla extract. Set aside.

Layer the Sweet Potatoes:

Arrange the sliced or chunked sweet potatoes in the prepared baking dish in an even layer. Pour the candied syrup mixture over the sweet potatoes, coating them evenly.

Bake the Candied Yams:

Pour the water or orange juice into the baking dish around the sweet potatoes. This will help create steam and prevent the yams from drying out.

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 45-50 minutes, or until the sweet potatoes are tender when pierced with a fork.

Caramelize the Tops (Optional):

If desired, remove the foil during the last 10-15 minutes of baking to allow the tops of the sweet potatoes to caramelize and develop a golden brown crust.

Serve:

Once the candied yams are cooked through and caramelized, remove them from the oven and let them cool for a few minutes before serving.

Serve the candied yams hot as a side dish or dessert. If desired, top them with marshmallows and return them to the oven for a few minutes until the marshmallows are golden brown and toasted.

Pro Tips:

  • For extra flavor, you can add a splash of orange juice or pineapple juice to the syrup mixture for a citrusy twist.
  • Don’t overcrowd the baking dish with sweet potatoes, as this can prevent them from caramelizing evenly. Arrange them in a single layer with some space between each piece.
  • If you prefer a thicker syrup, you can cook the syrup mixture for a few extra minutes until it reaches your desired consistency before pouring it over the sweet potatoes.
  • Leftover candied yams can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them gently in the oven or microwave before serving.
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