Candied Yams

Please welcome Hank Shaw as he shares his mom’s favorite way of preparing garnet sweet potatoes for Thanksgiving. ~Elise

Candied yams have always been something of a mystery to me. Growing up, we only ever ate them on Thanksgiving, which was strange because they are such a perfect kid food: sweet, rich and tangy from the orange juice. And even on Thanksgiving, its sweetness was befuddling. Candied yams are like a little preview of dessert, a treat for the sweet tooth before the serious business of pies and ice creams begin in earnest.

As an adult, I now realize that candied yams properly occupy the middle position between the mashed potatoes and the cranberry sauce. Potatoes are starchy and rich with butter and cream, while the cranberry sauce is sweet and intensely tart. The yams borrow from each and by so doing bind the traditional Thanksgiving plate together.

Know that with a dish so classic as candied yams, there are as many ways to make it as there are cooks. This is how we made them at our house when I was growing up.

Candied Yams Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 6-8 as a side dish
Yum

Ingredients

  • 3 pounds garnet or ruby sweet potatoes (yams), peeled and cut into 2-inch chunks
  • Salt
  • 2 cups orange juice
  • 1-1 1/4 cups brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 4 Tbsp butter

Method

boil peeled cut yams

1 Place the cut sweet potatoes in a pot and cover with a couple inches of cold water. Bring to a boil and add a generous pinch of salt. Boil the sweet potatoes for 5-10 minutes, or until you can just pierce them with the tines of a fork, but not fully cooked (you will continue to cook in the next step). Drain and set aside.

candied-yams-2a candied-yams-3a

2 Mix the remaining ingredients in a shallow, wide sauté pan and bring to a boil on high heat. Add the sweet potatoes and coat well with the sauce. Boil on high heat until the sauce reduces to a syrup, about 10 minutes. Serve hot.

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Candied Yams

Showing 4 of 28 Comments

  • Joanne @ Fifteen Spatulas

    It’s funny, this is the dish I didn’t know I was looking for! I have felt a little “hole” in my Thanksgiving menu and this is what will fill that void. Thank you!!!

  • Ricky Warwick

    I’m from the South so this wonderful recipe is missing one small twist! You have to keep frying them till they develop the slight black crunchy edges. Ohhhhh, that makes-um soooo good!

  • florence friedman

    I cook mine in the pressure cooker with maple syrup. Always on Thanksgiving and only on Thanksgiving.

  • Candice Yagmin

    These look lovely! I can’t wait to try!

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