Candied yams are a beloved dish, often gracing holiday tables as a sweet, comforting side. This recipe transforms a simple root vegetable into a decadent treat coated in a rich, caramelized syrup. Achieving the perfect balance of tender texture and sticky, flavorful glaze is straightforward with a homemade approach. This guide provides the steps necessary to create this classic dish.
Selecting and Preparing the Ingredients
The main ingredient is the orange-fleshed root vegetable, which is botanically a sweet potato, even though it is frequently labeled as a “yam” in American grocery stores. True yams are starchier with rough, dark skin and white flesh. The sweet potato variety used here is naturally sweeter and moister, making it ideal for candying. Gather firm, unblemished sweet potatoes, butter, brown sugar, and warm spices like ground cinnamon and nutmeg for the characteristic flavor profile.
Preparation requires peeling the sweet potatoes completely and cutting the flesh into uniform pieces. Slicing the potatoes into half-inch thick rounds or chunks ensures they cook evenly and reach the desired fork-tender consistency. If the pieces are cut too thin, they risk becoming mushy during the long cooking process necessary for the sugars to penetrate the vegetable.
Step-by-Step Candying Instructions
The process begins by creating the rich, buttery glaze. In a heavy-bottomed pot, melt the butter over medium heat, then stir in the brown sugar, spices, and vanilla extract until the sugar dissolves completely. This prevents clumping and ensures a smooth, syrupy liquid that will evenly coat the potatoes. Once the glaze is smooth and bubbling gently, add the prepared sweet potato pieces and toss to coat every surface.
For the stovetop method, cover the pot and bring the mixture to a gentle simmer over low heat for approximately 45 to 50 minutes. This slow cooking allows the sweet potatoes to soften while absorbing the sugary liquid. Once the potatoes are tender, remove the lid and increase the heat slightly. Allow the syrup to reduce and thicken for about 10 to 15 minutes, creating a sticky coating.
Alternatively, for a baked version, transfer the coated sweet potatoes to a baking dish, cover with foil, and bake at 350°F for about 30 minutes. Remove the foil and bake for an additional 15 to 25 minutes, allowing the glaze to caramelize and thicken around the edges of the potatoes.
Tips for the Perfect Glaze and Texture
Achieving the ideal glaze consistency requires careful heat management. If the glaze appears too thin after cooking, allow it to simmer uncovered for a few extra minutes to encourage water evaporation and sugar concentration. Conversely, if the syrup becomes too thick or begins to crystallize, adding a tablespoon of water or orange juice can help re-dissolve the sugar and thin the mixture. Orange juice also provides a bright counterpoint to the sweetness of the brown sugar and butter.
The desired texture for the sweet potatoes is tender enough to be easily pierced with a fork, yet firm enough to hold its shape. Overcooking will cause the cell walls to break down, resulting in a mushy texture. For added flavor, incorporate a tablespoon of orange zest or a touch of maple syrup into the glaze mixture before cooking. A popular variation involves topping the dish with miniature marshmallows during the last 10 minutes of baking, allowing them to melt and toast into a gooey, golden-brown topping.