The Recipe
Southern Candied Yams
Serves 6 · About 45 minutes
Ingredients
- 4 large sweet potatoes
- 1 cup brown sugar, divided
- 1 cup white sugar, divided
- 1 tablespoon cinnamon, divided
- 1 teaspoon nutmeg, divided
- 1 teaspoon ground ginger, divided
- 1 teaspoon salt, divided
- 4 tablespoons water
- Juice of half a lemon
- 2 tablespoons vanilla
- 4 tablespoons butter, sliced
- ½ cup chopped pecans
Method
- 1
Peel, rinse and pat dry the sweet potatoes. Slice them into rounds about half an inch thick.
- 2
Add the water to a large pot. This keeps the bottom layer from sticking.
Tip: Use about 1 tablespoon of water per large potato; the potatoes release more as they cook.
- 3
Add half the potatoes. Sprinkle with half of each sugar, the cinnamon, nutmeg, ginger and salt.
- 4
Add the remaining potatoes, sugars and spices. Pour the lemon juice and vanilla over the top.
- 5
Cover loosely so steam can escape. Cook over low to medium heat for 10 to 12 minutes, then check for tenderness.
Tip: Keep the heat low to medium to prevent scorching.
- 6
Once tender, gently flip only the top layer. Cook for another 10 minutes.
- 7
Remove from the heat and let the yams settle for 10 minutes.
- 8
Top with the sliced butter and pecans. Cover until the butter melts, then serve.
