A Taste of the Holidays Anytime
Candied yams were a highly anticipated treat at every Thanksgiving dinner when I grew up. The juicy turkey, the creamy mashed potatoes, and all the other delicious fixings couldn’t hold a candle to the sweet, candied yams.
And after Thanksgiving had come and gone, we were to wait expectantly for this heavenly dish of sweetened spuds for another year.
Now I’m a grown-up (allegedly…), and I can eat those toothsome, tantalizing tubers anytime I want.
So can you!
Making candied yams isn’t complicated once you know how to do it. In the end, it’s as simple as boiling potatoes and coating them with a flavorful glaze.
There are certainly healthier options for a side dish, but if you need a break from the humdrum, candied yams can get you out of a culinary rut.
This simple recipe is sweet and earthy, and garnishing the final dish with pistachios gives it a little saltiness that brings it all together.
Give yourself a taste of Thanksgiving in the summer with this delicious, candied yams recipe!
Candied Yams
Ingredients
- 3 lb sweet potatoes cut into 2" cubes
- 2 qt water
- 2 tbsp kosher salt
- 1 cup brown sugar
- 6 tbsp butter
- 1/4 cup lemon juice
- 1/2 cup maple syrup
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp cayenne pepper
- 1/8 tsp thyme
- pistachios chopped
Instructions
- In a stock pot bring water to a boil and then simmer. Add potatoes.
- Cook for 5-8 minutes, checking with a fork for doneness (potatoes should still be firm, but cooked).
- Once done, drain the potatoes and set aside.
- In a skillet, add butter, brown sugar, lemon juice, maple syrup, and all spices. Cook for ~5 minutes, stirring occasionally.
- Add potatoes to the skillet and cook for another 5-6 minutes, until potatoes are tender and completely covered in the glaze.
- Garnish with chopped pistachios.
Notes
