Southern Candied Yams
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Insanely sticky, deliciously sweet, and salty Southern Candied Yams that will make you the shining savior of Thanksgiving dinner.
00:25:00 total
Serves 8
medium
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Ingredients
- sweet potatoes - 3 lb
- brown sugar - 1 cup
- white sugar - 1 cup
- unsalted butter - 6 oz
- cinnamon - 2 tsp
- nutmeg - 1 tsp
- allspice - 1/2 tsp
- ground ginger - 1/2 tsp
- vanilla extract - 2 tsp
- orange - 1 (juiced)
- thyme - 8 sprigs (stripped)
- salt - 1 1/2 tsp
Instructions
- Prepare Sweet Potatoes: Peel the sweet potatoes thoroughly to remove the white layer and cut them into 1/2 inch rounds. For larger sweet potatoes, cut them in half and then slice into half moons.
- Melt Butter and Add Sugars: In a pot with a large surface area, melt the unsalted butter and add both brown and white sugars. Mix well.
- Add Flavorings: Stir in the orange zest from half an orange, the juice of the orange, cinnamon, nutmeg, allspice, ground ginger, vanilla extract, and salt.
- Cook Sweet Potatoes: Add the sweet potatoes to the pot and toss them in the sauce. Cook on medium heat with the lid on for about 15 minutes to soften.
- Glaze Sweet Potatoes: Remove the lid and continue cooking, allowing the sauce to thicken to a consistency between maple syrup and honey, about 10 minutes. Adjust the thickness of the sauce as needed by adding water or reducing further.
- Serve: Serve the candied yams hot, ideally with a scoop of vanilla ice cream.
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