Ah, candied yams! Just hearing the name reminds me of festive times with family gathered around a bustling kitchen. This recipe truly captures the essence of those holiday meals when sweetness fills the air—not only from the delicious dishes but also from the cherished memories being made. When I first tried this dish, I was astounded by its simplicity and the burst of flavors that dance on the palate. These yams are perfect for any holiday feast, bringing an irresistible sweetness that complements savory mains like turkey or ham. But don’t keep them just for special occasions; they work wonders for jazzing up a simple weeknight dinner too. For me, candied yams are more than just a dish; they’re a tradition that turns any meal into a celebration.
These candied yams present sweet potatoes that are lovingly bathed in a rich mixture of brown sugar, butter, and warming spices until each bite glistens with caramelized perfection. Finish it off with a liberal sprinkling of marshmallows and voila—a side dish that requires minimal fuss but delivers maximum taste!
It’s no wonder why these yams have become a staple at holiday gatherings—they're as delightful to make as they are to eat! Ideal for both fancy dinners and casual get-togethers, these sweet potatoes shine brightly alongside roasted meats or even as a standalone treat. A sure crowd-pleaser, they’re exceptionally versatile and always delicious.
Candied Yams Ingredients
This delectable recipe features hearty yams (often labeled as sweet potatoes), luscious brown sugar, creamy butter, aromatic ground cinnamon, a pinch of salt, a hint of ground nutmeg, and a delightful topping of miniature marshmallows.
How Do You Make Candied Yams?
Start by selecting yams that promise a vibrant orange hue inside. After peeling, slice them into manageable chunks and lay them out snugly in your favorite baking dish. In a separate bowl, blend together brown sugar, butter, cinnamon, and a whisper of salt to concoct the dreamy, candy-like glaze. Don’t forget that subtle dash of nutmeg!
Once your yams are generously coated in this sweet glaze, bake them until they’re tender and beautifully caramelized. As the grand finale, sprinkle the mini marshmallows on top, let them melt slightly, and there you go—ready to savor!
Tips for Candied Yams
When it comes to picking your main ingredient, slender and long sweet potatoes streamline the cutting process and cook uniformly. I often rely on garnet varieties, although any will yield great results.
- Uniformity is key: slice your yams evenly for consistent baking.
- Savor them hot from the oven while the marshmallows are perfectly gooey.
- Hosting a larger group? Simply increase the recipe proportions as needed.
- Perfect any time of the year—not just for holidays! Pair with roasted chicken, or even a hearty mac and cheese for a family-favorite meal.
Skip pre-boiling; the dry bake caramelizes and cooks everything to tender perfection. Any leftovers can be stored aerobically for up to three days in the fridge.
Quick Tip: Stay vigilant once the marshmallows are added—over-browning is just a moment away!
Candied Sweet Potatoes Variations
This recipe is adaptable to different tastes and occasions! Want to mix it up?
- Skip the marshmallows and bask in the pure brown sugar bliss.
- Enhance texture and flavor with chopped nuts like pecans or walnuts.
- Add a drop of vanilla extract to your butter and sugar blend for extra depth.
- Swap out brown sugar for maple syrup for a different spin.
- Create a streusel topping to sprinkle before baking, mixing brown sugar, flour, melted butter, and nuts.
- Brighten the dish with fresh orange zest or a splash of citrus juice.
Recipe FAQs
What is the difference between a sweet potato and a yam?
Sweet potatoes and yams often get mixed up, especially in grocery stores where orange-fleshed sweet potatoes are labeled as yams. However, true yams are starchy tubers with a rough skin, native to Africa and Asia. For this dish, grab your favorite variety of sweet potato, like jewel or garnet, for optimal results.
Is candied yams considered dessert?
While wonderfully sweet, these yams are best appreciated as a side dish, stealing the spotlight from traditional desserts but holding their own next to savory counterparts.
Make Ahead Instructions
Streamline your prep time by coating the yams in the sugar-butter mix and storing them, covered, in your fridge for up to eight hours. Pop them into a dish, and let the baking magic begin. Remember, add marshmallows during the reheating phase if pre-baking and reheating. Slight shift in texture due to reheating might occur, but the taste will be just as delightful.
These candied yams emerge as a beloved dish for festive gatherings or whenever the craving for something spectacular arises. Yams, with their sweet and savory balance, make this dish irresistible!
