Truly Candied Yams (Sweet Potatoes) Recipe
[Photograph: Vicky Wasik]
Candied yams are a classic of the Southern table, but most recipes suffer from a fatal flaw: a sauce that breaks into sugar and grease in the oven. With a couple simple but critical adjustments, we can fix that, for yams that are silky, tender, and glazed in a syrupy lacquer.
Why It Works
- Cooking the potatoes in the oven from start to finish simplifies the recipe compared to many others.
- Starting in a cold oven gives the potatoes more time at a lower temperature, helping to more effectively break down their natural starches into simple sugars.
- A higher proportion of water in the syrup ensures that the sugar dissolves properly, and prevents the syrup from breaking into a greasy pool later.
- Cider vinegar and powdered ginger add subtle tartness and a warm heat that keep the dish's sweetness in balance.
Read more: For the Best Candied Yams, Make a Proper Syrup First
- Yield:Serves 6 to 10 as a side dish
- Active time: 25 minutes
- Total time:2 hours 10 minutes
- Rated:
Ingredients
- 2 1/2 pounds (1.1kg) sweet potatoes, peeled and sliced crosswise into 1/2-inch-thick rounds
- 1 cup light brown sugar (about 7 ounces, lightly packed; 200g)
- 1/4 cup unsalted butter (2 ounces; 60g)
- 1/2 cup (120ml) water
- 1 tablespoon (12g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 1 tablespoon (15ml) apple cider vinegar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground ginger
Directions
-
1.
In a 9- by 13-inch baking dish, arrange sweet potato rounds in an even layer, overlapping where necessary to fit them all. Set aside.
-
2.
In a small saucepan, combine brown sugar, butter, water, and salt and bring to a boil, stirring often, until syrup registers 220°F (104°C) on an instant-read thermometer. Stir in cider vinegar, cinnamon, allspice, and ginger, then pour syrup all over potatoes, spooning it over them as necessary to wet them completely.
-
3.
Cover baking dish with aluminum foil and place in a cold oven. Turn on oven to 250°F (120°C) and allow it to come up to temperature. Cook, stopping to flip and baste potatoes with syrup every 20 minutes, until tender throughout, about 1 hour 15 minutes. (Exact cooking time will depend on your oven, baking dish, and the size of your potatoes, so check frequently.)
-
4.
Remove foil and continue to cook, flipping and basting potatoes occasionally, until they are very soft and glazed in a rich brown syrup, about 30 minutes longer. Let cool slightly, then serve.
This Recipe Appears In
For the Best Candied Yams, Make a Proper Syrup FirstAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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