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Spoonful of Candied Yams
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Candied Sweet Potatoes

Candied Sweet Potatoes - tender sweet potatoes bathed in a glossy fragrant buttery brown sugar glaze with a zesty hint of lemon and orange. Can be served as a holiday side dish or as a dessert!
Course Dessert, Side
Cuisine Southern
Cook Time 30 minutes
Total Time 30 minutes
Servings 2 - 3 people
Calories 779kcal
Author Imma

Ingredients

  • 1 1/2 pounds yams, , peeled, cut in 2-inch pieces , peeled, cut in 2-inch pieces
  • 2 quarts cold water
  • Salt to taste

For the glaze

  • 2 tablespoons unsalted butter
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • 2 tablespoons maple syrup
  • ½-¾ teaspoon ground ginger
  • ½-¾ teaspoons cinnamon spice
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • ½ – 3/4 teaspoon vanilla
  • ¼ cup pecans (optional)
US Customary - Metric

Instructions

  • Peel the sweet potatoes and cut them into big chunks, about 1/3″ inch thick– try to cut them big; the thinner they are, the more likely they are to get mushy.
  • Add to pot or dutch oven, add enough water to cover it , lightly salt. Bring to a boil and cook until almost tender – a little hard on the edges. Sweet potatoes will continue cooking in syrup. Test with a knife – cooking time varies depending on size of potatoes . 
  • While sweet potatoes are cooking .Heat a large skillet over medium heat add butter, granulated sugar, brown sugar, orange and lemon juice.  Quickly stir to combine .
  • Then add nutmeg, ground cinnamon, allspice and ground ginger. Continue stirring until syrup start to bubbles and it thickens up. This might take about 3-4 minutes.
  • Add sweet potatoes and turn the sweet potatoes about every few minutes to coat on both sides, until potatoes are tender and glaze is thicken to likeness. About 7 minutes or more . Salt  if desired. Stir in the vanilla just before removing skillet from the stove.
  • Serve warm with sauce, if any and sprinkled with pecans, if desired.

Notes

  1. Don't cut your sweet potatoes thinly. The thinner they are, the more likely they are to get mushy.
  2. Sweet potatoes can be boiled ahead a day in advance. Cool it on a temperature after boiling and then store it in an airtight container in the fridge.
  3. For any leftovers, store it in an airtight container and place in the fridge for up to 3-4 days.
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 779kcal | Carbohydrates: 165g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 90mg | Potassium: 2891mg | Fiber: 14g | Sugar: 67g | Vitamin A: 855IU | Vitamin C: 72.5mg | Calcium: 143mg | Iron: 2.4mg