PrintIn a Yam Jam!
Need help on finding a TRUE candied yam. Every single year I try a new recipe to no avail because it is not "Candied" if anyone can understand what "candied yam" is Please tell me how to prepare a Candied Yam. Not baked, not roasted but something that almost has a clear glazed outside, tender inside and very yummy. It is almost like crystalized on the outside but they are an old fashioned way to prepare yams (I think).Thank in advance, for your help and Happy Thanks Giving!
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7 Comments:
I'm initially wondering if the "TRUE" in your post applies to the "candied" or "yam." Most people incorrectly call sweet potatoes yams, even though yams are a totally different tuber.
If you are in need of a good recipe for candied sweet potatoes, try this one:
4 sweet potatoes, scrubbed and pricked with a fork
4 TB butter
1/4 c brown sugar
1/2 tsp powdered ginger
1/4 tsp salt
Heat your oven to 350F.
Microwave the whole sweet potatoes on high until just cooked (7-10 minutes). Allow to cool until you can handle them. Peel and cut into 1 inch cubes.
Melt the butter, brown sugar, ginger, and salt together in a saucepan. Toss the cubed sweet potatoes with this mixture and bake in a roasting pan until (barely) caramelized (~15 minutes). Make sure that the cubes aren't cramped on the pan, or they'll steam instead of roast, which would prevent them from caramelizing...
Dominic
the zen kitchen
dvchurch at 6:34PM on 11/18/07
I think I know what you're talking about: it's more like an actual candy, and less like a side dish. am I on the right track? I've usually had these from Mexican bakeries.
Google turned up this recipe:
Sweet Potato Candy
1 pound sweet potatoes
1 cup granulated sugar
1 cup water
Wash and scrub sweet potatoes. Cook in boiling water until soft; let cool, then peel, mash, and pass through a sieve. Set aside.
In a saucepan on low heat dissolve the sugar with the water; cover, then simmer for 2 to 3 minutes to wash down crystals from the sides of the pan. Uncover and continue cooking on medium heat to the firm ball stage (242 degrees F) or until the syrup forms a firm ball that does not flatten when removed from cold water.
Add the potatoes to the syrup. Let cook until the mixture resembles a paste. Remove from heat and beat with an electric mixer on low speed until cool. By hand, roll bits of paste into 1 x 3-inch sticks. Place them on a board covered with wax paper and let them dry in a warm, dray place for 24 hours.
The following day, brush the candies with Glaze. Dry again. Wrap individual candies in wax paper or plastic wrap.
Glaze
1 cup granulated sugar
1/4 cup water
Boil sugar with water to the thread stage (234 degrees F). Syrup will spin a 2-inch thread when dropped from a spoon. Remove from heat and apply with a pastry brush to the candies.
Makes 32.
http://www.ethnicrecipes.org/index.php?search=&category=southwestern&page=13
ren at 11:22PM on 11/18/07
Maybe I was way off. A little more reflection and I realized I was thinking of the pumpkin candy also called dulce de calabaza (recipe here: http://www.mex-recipes.com/pumpkin-desserts.html). It's vivid orange like a sweet potato, slightly crackly with sugar on the outside, and very sweet and tender within. Really, really good, imo.. It may still be like what you were thinking, but I don't know.
ren at 2:35AM on 11/19/07
Dominic has it correct but I add a splash of orange juice and some grated zest. It is a compliment. Also a handful of finely chopped (pulsed in the food processor) of pecans or walnuts for garnish.
JerzeeTomato at 3:47AM on 11/19/07
This Candied Sweet Potatoes recipe might help you out. Happy Thanksgiving!
Hillary
Chew on That
Chew on That at 4:43PM on 11/19/07
Semantics are interesting, no? There is a huge difference between "candied sweet potatoes" and "sweet potato candies." I'm not sure what the poster was looking for, but I, for one, look forward to broadening my horizons and trying ren's recipe :-)
Dominic
the zen kitchen
dvchurch at 6:31PM on 11/19/07
This is amazing! Thank you.
I did a little of everyone but followed mostly "the zen kitchen", added the pecans and zest from "jerzeetomatoe" and boiled them like the recipe on "Chew on That". So now I finally know the secret (not to me-anymore) So, the key is to not pack to tight or close as stated in "zen". I finally have my "candied yams".
Although, the sweet potatoe candy from "ren" sounds very interesting and perfect for "Christmas" and the link had another recipe called"Mexcian Whiskey Candy"- hmmm..... ;).
Happy Thanksgiving!
C
Oleveoil at 8:16AM on 11/22/07