Candied Yams Recipe
Warm, spiced Candied Yams are the perfect blend of sweetness and richness. With tender yams coated in a glossy, buttery glaze, ideal for your next family dinner or holiday feast.
Servings: 8
Calories: 207kcal
Ingredients
- 5 6-inch long yams
- 1 cup brown sugar packed
- 1/2 cup salted butter
- 1/4 teaspoon ground cinnamon
- 1/8 tsp ground nutmeg or freshly grated
- pinch of salt
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Line a baking sheet with foil and place the yams on top. Bake for 45-60 minutes or until soft.
- Cool the yams on a separate plate for about 10 minutes or until you can safely handle them. Peel and slice into ½-inch medallions.
- In a large cast iron pan over medium heat, add the butter, brown sugar, cinnamon, nutmeg, and salt. Stir constantly until fully melted and combined, about 2 minutes.
- Add the cooked potato medallions and carefully stir with a spatula until well-coated in the sugar mixture, roughly 3 minutes. Turn off the heat but leave the pan on the burner if you want the sugar mixture to continue to caramelize.
Notes
To STORE, refrigerate leftover Candied Yams in an airtight container for 3-5 days. For longer storage, FREEZE them in a sealed container or freezer bag for up to 6 months.
To REHEAT, thaw in the refrigerator overnight and reheat in the microwave, skillet, or oven. To reheat in the oven, transfer the yams to an oven-safe dish, cover with aluminum foil, and bake at 350°F (175°C) for about 20 minutes until heated through.
Nutrition
Calories: 207kcal | Carbohydrates: 27g | Protein: 0.2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 99mg | Potassium: 45mg | Fiber: 0.1g | Sugar: 27g | Vitamin A: 356IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.2mg
