The Best Ever Candied Yams
Made completely from scratch, these are the best candied yams to serve at any holiday dinner Sweet, tender yams with a simple syrup sauce topped with marshmallows. Sweet and savory!
Made completely from scratch, these are the best candied yams to serve at any holiday dinner Sweet, tender yams with a simple syrup sauce topped with marshmallows. Sweet and savory!
- Carbohydrate 20.4888980929102 g
- Cholesterol 0 mg
- Fat 0.899151154057721 g
- Fiber 4.6380498732454 g
- Protein 0.483358462185216 g
- Saturated Fat 0.585630769287922 g
- Serving Size 1 1 recipe (34g)
- Sodium 2.39646154234474 mg
- Sugar 15.8508482196648 g
- Trans Fat 0.2013501539473 g
- Calories 112 calories
Step-by-step
- Place the peeled and cut yams into a large pot, and cover the yams with water.
- Place the pot on the stove top, turn the heat to high, and let the yams boil for about 5 minutes. Then drain the yams, and set the to the side.
- In a separate pot, add in 1 stick of butter, and begin to melt it over medium high heat. Once the butter is melted, reduce the heat to low, and add in the granulated sugar, and the brown sugar. Stir, and cook for 1 minute, then turn the heat off.
- Sprinkle in the ground cinnamon, ground nutmeg, and ground ginger. Stir, and add in the vanilla extract.
- Place the yams into a butter bake dish, and pour the candied mixture all over the yams.
- Fold in the ingredients. Make sure the yams are well coated with the candied mixture!
- Place the yams in the oven, Uncovered, on 375 F for 20 minutes.
- Remove the yams from the oven, and add the marshmallows on top.
- Place the yams back into the oven for 5-7 minutes
- REMEMBER THE MARSHMALLOWS ARE OPTIONAL!
- SERVE!!!!
Controlling the Initial Boil
Boiling the peeled and sliced yams for exactly five minutes removes excess surface starches before baking. Use a wide pot to ensure even heat distribution across all six roots. Drain them thoroughly in a colander to prevent excess water from diluting the sugar syrup. Water left clinging to the roots will thin the butter mixture and prevent proper caramelization in the oven.
Building the Sugar Syrup
Melt the butter in a heavy-bottomed saucepan over medium-high heat. Heavy-bottomed pans prevent scorching when dissolving the equal parts dark brown and granulated sugars. Whisk constantly during the one-minute cook time to emulsify the fats and sugars into a cohesive base. Incorporating ground cinnamon, nutmeg, ginger, and pure vanilla extract off the heat protects volatile aromatics from burning.
Baking and Marshmallow Management
Transfer the coated root slices into a greased baking dish and bake uncovered at 375 degrees Fahrenheit for 20 minutes. This duration softens the interior while thickening the surrounding sauce. Add the optional mini marshmallows during the final five to seven minutes of cooking. Pull the dish from the oven as soon as the marshmallow tops turn golden brown to prevent the sugar from breaking down into an oily residue.
