Chef John's Candied Yams | Tasty Recipes

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Chef John's Candied Yams

"Sure, everyone knows orange-fleshed sweet potatoes aren't really yams, but it makes for a shorter name. I'm not a huge sweet side dish person, but I make an exception for these candied yams that use lemon instead of orange juice as a sweetener."

Ingredients :

  • Yams:
  • 3 tablespoons kosher salt
  • 2 quarts cold water
  • 3 pounds orange-fleshed sweet potatoes, peeled and cut into 2-inch pieces
  • Glaze:
  • 1 cup brown sugar
  • 4 tablespoons unsalted butter
  • 1/2 cup freshly squeezed lemon juice
  • 1/4 cup maple syrup
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1 pinch cayenne pepper
  • Salt to taste
  • Chopped pistachios, pecans, or walnuts for garnish

Instructions :

Prep : 10M Cook : 8M Ready in : 30M
  • Stir salt into 2 quarts cold water in a large pot. Transfer sweet potato pieces to pot and place over high heat; bring to a simmer. Reduce heat to medium-low and simmer until potatoes are not quite tender but still cooked, 5 to 7 minutes. Use the tip of a knife to test for doneness. Drain.
  • Place brown sugar, butter, lemon juice, maple syrup, ginger, cinnamon, cayenne, and pinch of salt in a skillet. Place over medium-high heat, stirring until glaze ingredients melt and start bubbling. Continue cooking, stirring occasionally, until mixture begins to thicken up, 4 to 6 minutes.
  • Transfer drained sweet potatoes to skillet. Raise heat to high and cook and stir until potatoes are coated with glaze and very tender, and glaze has thickened, 5 to 8 minutes. Transfer to serving dish; garnish with chopped nuts.

Notes :

  • If you're using fine salt instead of kosher salt, use about 5 teaspoons fine salt instead of 3 tablespoons of kosher salt.

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