Stovetop Candied Yams
Candied yam lovers usually close their eyes and moan when they first bite into these.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 1/2 C salted butter
- 1 C granulated sugar
- 3/4 dark brown sugar (packed)
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 tsp lemon juice (freshly squeezed)
- 3 lb sweet potatoes (peeled and cut into 1/2" pieces)
- 2 tbsp vanilla extract
Instructions
- 1
Grab a large sauté pan or braiser and set it over medium-high heat. Toss in the butter and let it melt.
- 2
Once the butter’s melted, whisk in the granulated and dark brown sugars. Keep whisking until you’ve got a thick, grainy paste. Don't be alarmed at the texture—this is the start of something delicious.
- 3
Whisk in the ground cinnamon, nutmeg, ginger, and lemon juice. The sugar mix will still be a bit gritty, but don't worry -- the heat will start working its magic soon.
- 4
Fold in the sweet potato pieces, making sure they get coated in that sweet, buttery goodness. Spread them out into an even layer, cover the pan with a lid, and let it all come to a boil.
- 5
Once the sweet potatoes are boiling, remove the lid and give them a good stir. By now, the sugar should have melted into a bubbling caramel-like syrup. Reduce the heat to medium, cover again, and cook for 15-20 minutes, stirring occasionally, until the sweet potatoes are tender and full of flavor.
- 6
When the potatoes are perfectly tender, uncover the pan and let it simmer until the syrup thickens and reduces by about a third, turning those sweet potatoes into a luscious, sticky delight.
- 7
Remove the pan from the heat and stir in the vanilla extract. Let the dish rest for a few minutes, allowing all the flavors to meld together beautifully before serving. Dassit!