These candied yams are sliced sweet potatoes with brown sugar and spices baked with orange slices and cinnamon sticks. Easy AND impressive!
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A few weeks ago I picked up this month's issue of Better Homes and Garden magazine. I should sign up for a subscription, but I usually just grab it from the news stand around the holidays. This year there is a feature of Tyler Florence's Thanksgiving recipes. The one dish that caught my eye right away was this recipe for his grandmother's candied yams.
Yams is another word for sweet potatoes, generally a term used in the South. Candied yams...well... you can probably figured out that this title promotes an even sweeter, more rich, version of sweet potatoes.
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I love the presentation of this. Slicing the potatoes rather than mashing them up, and then garnishing with the cinnamon sticks and orange slices creates a rather beautiful side dish for your holiday spread. Your guests will be pleased with the refreshing citrus surprise with every bite.
Gather these ingredients:
- Fresh sweet potatoes (3 lb)
- Orange (1 medium)
- Unsalted butter (1 cup)
- Light brown sugar (1 cup)
- Cinnamon sticks (3 ct.)
- Ground nutmeg
- Salt
Click here for full recipe ingredients and instructions.
🍠 Can I Use Canned Yams?
Many of you may be asking, "Are yams and sweet potatoes the same thing?" In a nutshell, the canned yams you see in your grocery store are actually the orange sweet potatoes. So in this case, YES, they are the same thing. However, I do not suggest using the canned variety for this recipe since they are already cooked and would be too mushy to slice.
🍽 More Recipes with Yams
- Sweet Potato Marshmallow Casserole
- Sweet Potato Casserole with Pecan Streusel Topping
- Sweet Potato Pie Doughnuts
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Candied Yams
Ingredients
- 3 lb sweet potatoes , peeled and sliced crosswise in 1/4-inch-thick rounds
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 3 cinnamon sticks
- 1/2 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 orange , thinly sliced into rounds
Instructions
- Preheat oven to 350 degrees F.
- Arrange potato slices in an ungreased 2-quart casserole dish. Overlap slightly and cover the entire dish.
- In a heavy medium saucepan, melt butter over low heat. Stir in brown sugar, cinnamon sticks, nutmeg and salt. Cook until blended and mixture is creamy. Add orange slices. Pour the mixture over the potatoes, covering entirely.
- Cover the dish tightly with foil. Bake 45 to 60 minutes, or until fork tender. Remove foil and bake 20 more minutes until the top is golden brown. Let stand 15 minutes before serving.
Notes
- Nutrition information is an estimate only.
- Source: Tyler Florence, via Better Homes and Garden Magazine, November 2010 Issue
Nutrition
