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Candied Yams
Whether you serve it for Thanksgiving dinner or any old Thursday, our best candied yams recipe will impress. Learn how to make this classic holiday side dish.
👥 8 Servings⏱️ Prep & Cook: 1h 45m🔥 Cook: 20 min👤 Rick Ellis📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●saucepan
- ●casserole dish
📝 Preparation Steps
1
Position a rack in the middle of the oven; preheat oven to 375°F. Peel 3 lbs. sweet potatoes, such as Garnet yams; cut each sweet potato in half crosswise, then cut each piece into quarters so each potato yields 8 large pieces. Transfer to a 3-quart baking dish. Set aside.
. sweet potatoes, such as Garnet yams (about 3–4 large)3 lbs(200 g) packed light brown sugar1 cup
2
Bring ¼ cup water, 1 cup (200 g) packed light brown sugar, 4 Tbsp. unsalted butter, 2 tsp. Diamond Crystal or 1 tsp. Morton Kosher salt, and ⅓ cup bourbon to a simmer on the stovetop in a medium saucepan on medium heat. Cook until sugar is dissolved and syrup has thickened slightly, 3–⏱️ 5 minutes. Pour butter mixture over potatoes.
(200 g) packed light brown sugar1 cup. unsalted butter4 Tbsp. Diamond Crystal or 1 tsp. Morton kosher salt2 tsp
3
Roast, basting sweet potatoes every ⏱️ 30 minutes (gently tip casserole dish to one side and spoon sauce on top of the sweet potatoes), until sweet potatoes are fork tender and syrup has thickened into a glaze, ⏱️ 1 hour ⏱️ 30 minutes–⏱️ 1 hour ⏱️ 45 minutes. Do ahead: Candide yams can be made 1 day ahead and stored in an airtight container in the fridge. Reheat before serving. Editor’s note: This recipe for candied yams was first published in the November 1999 issue of ‘Gourmet’ as ‘Candied Sweet Potatoes’ and has been updated by the Epicurious test kitchen. Head this way for more of our favorite side dishes for Thanksgiving.
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