Candied Yams Recipe

Yams: The star of the dish, providing a naturally sweet and starchy base.

Brown sugar: Adds sweetness and helps create the caramelized glaze.

Butter: Adds richness and helps the glaze adhere to the yams.

Water: Helps dissolve the sugar and create a smooth glaze.

Cinnamon: Adds warmth and depth to the flavor.

Vanilla extract: Enhances the sweetness and adds a subtle complexity.

Salt: Balances the sweetness and enhances the overall flavor.

To enhance the flavor of your candied yams, consider adding a pinch of nutmeg or allspice to the sugar mixture. This will give the dish a warm, aromatic depth. Additionally, when peeling and cutting the yams, try to keep the pieces uniform in size to ensure even cooking. For an extra touch of sweetness and texture, sprinkle some chopped pecans or marshmallows over the top during the last 10 minutes of baking.

• yams - Substitute with sweet potatoes: Sweet potatoes have a similar texture and sweetness, making them an excellent substitute for yams.

• brown sugar - Substitute with maple syrup: Maple syrup provides a similar sweetness and adds a unique flavor profile to the dish.

• melted butter - Substitute with coconut oil: Coconut oil offers a similar fat content and a subtle coconut flavor that complements the sweetness of the dish.

• water - Substitute with orange juice: Orange juice adds a citrusy note and enhances the overall flavor complexity of the dish.

• cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding depth to the flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor that can enhance the sweetness of the dish.

• salt - Substitute with sea salt: Sea salt has a slightly different mineral content and can add a subtle complexity to the dish.

• Allow the candied yams to cool completely at room temperature before storing. This ensures that condensation doesn't form inside the storage container, which could make the yams soggy.

• Transfer the cooled yams to an airtight container. If you have a lot of yams, consider using multiple containers to avoid overcrowding, which can cause them to lose their texture.

• Store the container in the refrigerator if you plan to consume the candied yams within 3-5 days. This keeps them fresh and maintains their flavor.

• For longer storage, place the candied yams in a freezer-safe container or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date so you can keep track of how long they’ve been stored. Candied yams can be frozen for up to 2-3 months without significant loss of quality.

• When ready to enjoy, thaw the yams in the refrigerator overnight. This gradual thawing process helps maintain their texture and flavor.

• Reheat the candied yams in the oven at 350°F (175°C) until they are warmed through. You can also reheat them in the microwave, but be sure to do so in short intervals to avoid overcooking.

• If the glaze appears too thick after reheating, add a small amount of water or melted butter and stir gently to restore its consistency.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover candied yams in an oven-safe dish.
  3. Cover the dish with foil to prevent the yams from drying out.
  4. Heat for 15-20 minutes, or until the yams are warmed through.
  5. Remove the foil for the last 5 minutes to let the glaze re-caramelize.

• Microwave Method:

  1. Place the candied yams in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Check the temperature and continue heating in 1-minute increments until the yams are hot.

• Stovetop Method:

  1. Place the candied yams in a non-stick skillet or saucepan.
  2. Add a splash of water or orange juice to help rehydrate the glaze.
  3. Heat over medium-low heat, stirring occasionally, until the yams are warmed through and the glaze is smooth.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the candied yams in an air fryer-safe dish or on a piece of foil.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check the temperature and continue heating in 2-minute increments if needed.

• Oven: Used to bake the yams at the specified temperature to achieve the desired tenderness and caramelization.

• Saucepan: Utilized to combine and heat the brown sugar, butter, water, cinnamon, vanilla extract, and salt until smooth.

• Baking dish: Holds the yams and the sugar mixture while baking in the oven.

• Aluminum foil: Covers the baking dish to help cook the yams evenly during the initial baking period.

• Measuring cups: Used to accurately measure the ingredients like brown sugar, butter, and water.

• Measuring spoons: Ensures precise measurement of smaller quantities like cinnamon, vanilla extract, and salt.

• Peeler: Helps in peeling the yams before cutting them into chunks.

• Knife: Used to cut the peeled yams into chunks.

• Cutting board: Provides a safe surface for cutting the yams.

• Mixing spoon: Used to stir the yams and coat them evenly with the sugar mixture.

• Oven mitts: Protects your hands when handling the hot baking dish from the oven.

Pre-cook the yams: Boil the yams for 10 minutes before baking to reduce oven time.

Use microwave: Microwave the yams for 5-7 minutes to soften them before adding the glaze.

Melt butter in microwave: Melt the butter in the microwave to save stovetop time.

Pre-mix glaze: Prepare the glaze mixture in advance and store it in the fridge.

Use pre-cut yams: Buy pre-peeled and cut yams to skip the prep work.

Line baking dish: Use parchment paper to line the baking dish for easier cleanup.