Soul Food Candied Yams (Print Version)

Sweet yams simmered in brown sugar and butter for a rich, caramelized Southern side dish.

# What You'll Need:

→ Yams

01 - 3 large yams (approximately 2 pounds), peeled and cut into 1/2-inch thick rounds

→ Syrup

02 - 1 cup packed light brown sugar
03 - 6 tablespoons unsalted butter
04 - 1/4 cup water
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 teaspoon salt
08 - 1 teaspoon pure vanilla extract

→ Optional Garnish

09 - 1/4 cup chopped pecans

# How to Make It:

01 - In a large 12-inch skillet, melt the butter over medium heat.
02 - Add the brown sugar, water, cinnamon, nutmeg, and salt. Stir until the sugar dissolves and the mixture begins to simmer.
03 - Arrange the yam slices evenly in the skillet, turning to coat in the syrup.
04 - Cover and cook over medium-low heat for 20 minutes, gently stirring and turning the yams occasionally.
05 - Remove the lid and raise the heat to medium. Continue cooking for 10 to 15 minutes, spooning syrup over the yams, until they are fork-tender and the sauce is thick and glossy.
06 - Stir in the vanilla extract.
07 - If desired, sprinkle with chopped pecans before serving.

# Expert Advice:

01 -
  • The edges get caramelized and slightly crispy while the centers stay pillowy soft, giving you two textures in every bite.
  • It's ready in under an hour, which means you can actually pull off a proper side dish without stress on busy cooking days.
  • Works for vegetarians, gluten-free diets, and anyone who's skeptical about yams because this syrup is pure magic.
02 -
  • If your yams are uneven in thickness, the thinner pieces will fall apart before the thick ones are done—so take an extra minute to cut them uniformly, your future self will thank you.
  • The syrup will look thin at first, but it thickens dramatically once the lid comes off; resist the urge to turn up the heat aggressively or it'll burn instead of caramelize.
03 -
  • Use a sharp vegetable peeler and work quickly when peeling raw yams; they're slippery and slippery yams have taught many of us humbling lessons about kitchen safety.
  • If your yams start to brown too quickly before they're fork-tender, lower the heat and add a splash more water to slow the caramelization process.
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