Southern Candied Yams

by DeepSouthDiner
Prep: 40m
Cook: 20m
vegetarian
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Ingredients
Servings:10
3lbsweet potatoes
1/2cupbrown sugar
1tspground cinnamon
1/4cupbutter
1/4cupcorn syrup
Nutrition Facts

Per serving

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Instructions
  1. 1

    Boil the yams whole

    Put the whole, unpeeled sweet potatoes in a Dutch oven and cover them with water. Bring to a boil, then let them go 30 to 45 minutes, until a knife slides in easy. Drain and set them aside till they're cool enough to handle. Boiling them in their jackets first keeps all that flavor in.

  1. 2

    Peel and arrange

    Heat the oven to 375 degrees. Peel the cooled potatoes and cut them into good thick wedges, then lay them out in an ungreased 11x7-inch baking dish.

  2. 3

    Build the candy glaze

    Sprinkle the brown sugar and cinnamon evenly over the top. Cut the butter into cubes and dot it all over, then drizzle the corn syrup across everything.

  3. 4

    Bake until bubbly

    Bake uncovered for 15 to 20 minutes, spooning that glaze back over the potatoes a few times as they cook, until the whole dish is bubbly and glossy. Serve them warm.

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Southern Candied Yams

Created by: DeepSouthDiner

Prep Time: 40m
Cook Time: 20m
Servings: 10

Ingredients

  • 3 lb sweet potatoes
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/4 cup butter
  • 1/4 cup corn syrup

Instructions

  1. Boil the yams wholePut the whole, unpeeled sweet potatoes in a Dutch oven and cover them with water. Bring to a boil, then let them go 30 to 45 minutes, until a knife slides in easy. Drain and set them aside till they're cool enough to handle. Boiling them in their jackets first keeps all that flavor in.
  2. Peel and arrangeHeat the oven to 375 degrees. Peel the cooled potatoes and cut them into good thick wedges, then lay them out in an ungreased 11x7-inch baking dish.
  3. Build the candy glazeSprinkle the brown sugar and cinnamon evenly over the top. Cut the butter into cubes and dot it all over, then drizzle the corn syrup across everything.
  4. Bake until bubblyBake uncovered for 15 to 20 minutes, spooning that glaze back over the potatoes a few times as they cook, until the whole dish is bubbly and glossy. Serve them warm.

Notes & Tips

My grandmother made these every Sunday and every holiday, and she never once reached for a can. Boiling the sweet potatoes in their skins first is the whole secret — the flavor stays put instead of running off into the water. Don't be shy with the butter; this is a candied yam, not a steamed vegetable. A handful of toasted pecans scattered over the top before serving is how we do it down home, but they're just as good plain.