I remember my grandmother making candied yams, and they’ve been making an appearance at every Thanksgiving in my memory. Take the name seriously. They are super-rich, caramely, deliciousness. This recipe is a little different than most people’s sweet potato. No marshmallows are involved. So if you’re up for something new, give them a try. Be warned, because they’re very rich, a little goes a long way.
Rich and delicious
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- 3 medium sized yams (cooked with the peel on and cooled)
- 3/4 cup butter (possibly more)
- 3/4 cup brown sugar (possibly more)
- ¼ teaspoon sea salt
TO COOK THE YAMS
- I pressure cook them for 10 minutes, but you can also bake them. Just wrap in foil and bake at 400 degrees for about 45 minutes. To make sure that they’re done, put on an oven mitt and give them a slight squeeze. If they yield to gentle pressure, they’re done. Be careful, because yams have a tendency to leak, so you may want to put a sheet of foil under them to catch their drips.
- I cook mine the day before, but you can do it 2 or 3 days ahead.
DIRECTIONS FOR CANDIED YAMS
- Peel the yams and cut them into slices approximately 1/3 inch thick.
- Melt ¾ cup butter in frying pan on low heat. Mix ¾ cup brown sugar with the butter to make a caramel sauce, and bring it to a low bubble.
- Arrange one layer of yam slices on top of the sauce, and lightly sprinkle them with sea salt. Keep the heat just high enough to continue the bubble, but as low as possible. They don’t need to cook, they just need to absorb the caramel. Don't stir or move them.
- After 30 minutes, gently flip each slice over taking care not to break it. Let them continue to simmer for another 30 minutes.
- These yams need to be candied in a single layer, and it takes approximately 1 hour per batch.
- I use my electric frying pan because it has a large cooking surface, and it leaves the stove top clear for boiling potatoes and making gravy.
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My electric frying pan is 15 x 11 x 3 inches. I can fit about 3 yams in it at a time. If you want to double the recipe, do it in 2 batches. It’s really important that they cook in a single layer.