Grandma’s Candied Yams

Grandma's Candied YamsI remember my grandmother making these, 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 yams.  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.Grandma's Candied Yams

Grandma's Candied Yams
Serves 8
Rich and delicious
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
Ingredients
  1. 3 medium sized yams (cooked with the peel on and cooled)
  2. 3/4 cup butter (possibly more)
  3. 3/4 cup brown sugar (possibly more)
  4. ¼ teaspoon sea salt
TO COOK THE YAMS
  1. 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.
  2. I cook mine the day before, but you can do it 2 or 3 days ahead.
DIRECTIONS FOR CANDIED YAMS
  1. Peel the yams and cut them into slices approximately 1/3 inch thick.
  2. 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.
  3. 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.
  4. After 30 minutes, gently flip each slice over taking care not to break it. Let them continue to simmer for another 30 minutes.
Notes
  1. These yams need to be candied in a single layer, and it takes approximately 1 hour per batch.
  2. 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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Cook 3 medium-sized yams (about 2 pounds) with the skin on.  Cool completely.

Cook 3 medium-sized yams (about 2 pounds) with the skin on. Cool completely.

Peel the cooked yams, and ...

Peel the cooked yams, and …

... cut them into slices approximately 1/3 inch thick.

… cut them into slices approximately 1/3 inch thick.

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.

Over low heat, combine 3/4 cup butter  3/4 cup brown sugar  Whisk together, and bring to a bubble.

Over low heat, combine
3/4 cup butter
3/4 cup brown sugar
Whisk together, and bring to a bubble.

Arrange one layer of yam slices on top of the sauce, and ...

Arrange one layer of yam slices on top of the sauce, and …

... lightly sprinkle them with sea salt.  Don't stir or move them. 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.

… lightly sprinkle them with sea salt. Don’t stir or move them.
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.

After 30 minutes, gently flip each slice over taking care not to break it.  Let them continue to simmer for another 30 minutes.

After 30 minutes, gently flip each slice over taking care not to break it. Let them continue to simmer for another 30 minutes.

Serve while still hot.

Serve while still hot.