Candied Yams Recipe

Yams: These are the star of the dish, providing a starchy and slightly sweet base that pairs perfectly with the glaze.

Brown sugar: Adds a deep, molasses-like sweetness that caramelizes beautifully in the oven.

Butter: Contributes richness and helps to create a smooth, luscious glaze.

Water: Helps to dissolve the sugar and create a syrupy consistency for the glaze.

Ground cinnamon: Adds warmth and a hint of spice that complements the sweetness of the yams.

Ground nutmeg: Provides a subtle, nutty flavor that enhances the overall taste of the dish.

Salt: Balances the sweetness and brings out the flavors of the other ingredients.

To achieve perfectly caramelized yams, make sure to cut them into uniform chunks. This ensures even cooking and prevents some pieces from becoming too soft while others remain undercooked. When combining the brown sugar, butter, and spices in the saucepan, stir continuously to avoid burning and to create a smooth, well-blended mixture. Pour the hot mixture evenly over the yams to ensure each piece is coated. Covering the dish with foil initially helps to steam the yams, making them tender, while removing the foil later allows the syrup to thicken and caramelize.

• yams - Substitute with sweet potatoes: Sweet potatoes have a similar texture and sweetness, making them an excellent alternative to yams.

• brown sugar - Substitute with maple syrup: Maple syrup provides a rich, caramel-like flavor that complements the sweetness of the dish.

• butter - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a great dairy-free alternative to butter.

• water - Substitute with orange juice: Orange juice adds a citrusy brightness that enhances the overall flavor profile of the dish.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other warm spices like ginger and cloves, adding depth to the flavor.

• ground nutmeg - Substitute with allspice: Allspice has a similar warm, nutty flavor that can replace nutmeg in most recipes.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• Allow the candied yams to cool completely to room temperature. This prevents condensation from forming, which can make the dish soggy.
• Transfer the cooled candied yams to an airtight container. If you’re using a shallow dish, cover it tightly with plastic wrap or aluminum foil.
• Store the container in the refrigerator. The candied yams will stay fresh for up to 4-5 days.
• For longer storage, consider freezing. Place the candied yams in a freezer-safe container or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date. This helps you keep track of how long the candied yams have been stored.
• When ready to enjoy, thaw the candied yams in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also reheat in the microwave, but the oven method helps retain the caramelized texture.
• If the candied yams seem a bit dry after reheating, you can add a small amount of melted butter or a splash of water to moisten them up.

• Preheat your oven to 350°F (175°C). Place the leftover candied yams in an oven-safe dish. Cover with foil to prevent drying out and bake for 20-25 minutes, or until heated through.

• For a quicker method, use the microwave. Place the candied yams in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, stirring halfway through, until evenly warmed.

• If you prefer a stovetop method, place the candied yams in a skillet over medium heat. Add a splash of water or a small pat of butter to help rehydrate and prevent sticking. Stir occasionally until heated through, about 5-7 minutes.

• For a unique twist, reheat the candied yams in an air fryer. Preheat the air fryer to 350°F (175°C). Place the yams in the basket in a single layer and heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Peeler: To remove the skin from the yams efficiently and safely.

• Knife: For cutting the yams into chunks.

• Cutting board: A surface to safely cut the yams on.

• Saucepan: To combine and melt the brown sugar, butter, water, cinnamon, nutmeg, and salt.

• Wooden spoon: For stirring the mixture in the saucepan until smooth.

• Baking dish: To place the yams in and pour the mixture over.

• Aluminum foil: To cover the baking dish during the initial baking period.

• Oven: Preheated to 350°F (175°C) for baking the yams.

• Oven mitts: To safely handle the hot baking dish when removing it from the oven.

• Measuring cups: For accurately measuring the brown sugar, butter, and water.

• Measuring spoons: For accurately measuring the cinnamon, nutmeg, and salt.

Pre-cook the yams: Boil the yams for 10 minutes before baking to reduce oven time.

Use microwave: Microwave the yams for 5-7 minutes to soften them quickly before baking.

Melt butter in advance: Melt the butter in the microwave to speed up the sauce preparation.

Pre-mix spices: Combine cinnamon, nutmeg, and salt ahead of time to streamline the cooking process.

Use foil efficiently: Cover the baking dish tightly with foil to ensure even cooking and reduce baking time.