Stovetop Candied Yams
This is the kind of side dish that makes people think you spent way more time in the kitchen than you actually did. The sweet potatoes get fork-tender in their own syrup, and the stovetop method means you can keep an eye on them instead of hoping they don't burn in the oven.
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Ingredients
Ingredients (~8 servings)
- 4 1/2 lbs sweet potatoes peeled and sliced into 1/2 inch slices
- 1 cup butter
- 1 1/2 cups brown sugar
- 1 1/2 cups sugar
- 2 Tbsp cinnamon
- 1 1/2 tsp nutmeg
- 3/4 tsp ginger
- 3/4 tsp allspice
- 1 1/2 tsp lemon juice
- 1 1/2 Tbsp water
- 2 Tbsp vanilla extract
- 3/4 tsp maple extract
- 1/2 tsp salt
Instructions
- Melt butter in a large pot over medium-low heat.
- Add both sugars, cinnamon, nutmeg, ginger, and allspice; whisk until combined.
- Add lemon juice, water, vanilla extract, maple extract, and salt.
- Cook 3-4 minutes, whisking occasionally, until syrupy and sugar dissolves.
- Add sweet potato slices and stir gently to coat with syrup.
- Cover pot with lid slightly ajar and cook 20 minutes undisturbed.
- Remove lid and cook 15-20 minutes more until fork-tender and syrup thickens.
- Let sit 20 minutes before serving to allow syrup to thicken and flavors to absorb.
Notes
If syrup is too thin, cook longer; if too thick, add a tablespoon of water.
Tried this recipe?Leave a comment below & let me know!