Candied Yams

My Grandma's Secret to the Best Candied Yams

As a busy working mom, finding time to cook a delicious and comforting meal can feel like a monumental task. But sometimes, the simplest recipes offer the greatest rewards, and these candied yams are a perfect example. They're not just a side dish; they're an experience. A taste of home, a reminder of simpler times, and a guaranteed crowd-pleaser at any gathering.

The aroma alone is enough to transport you. That sweet, caramelized scent of brown sugar and marshmallows mingling with the earthy warmth of the sweet potatoes…it’s pure magic. It's a smell that evokes memories of family gatherings, Thanksgiving feasts, and cozy nights in. And honestly, the best part is how incredibly easy they are to make. Even on a busy weeknight, I can whip these up without breaking a sweat, leaving me with more time to spend with my family, which is truly the most important thing.

This recipe is a family heirloom, passed down through generations. It’s not just about the ingredients; it’s about the process, the love poured into each step, and the joy of sharing a delicious meal with loved ones. It's a recipe that’s been tweaked and perfected over the years, resulting in the perfect balance of sweet and savory, soft and crunchy. The sweetness of the marshmallows perfectly complements the subtle earthiness of the sweet potatoes, while the pecans add a satisfying crunch. And that creamy topping? Oh my goodness, it’s heavenly.

I often find myself making a double batch, as these candied yams disappear faster than you can say "Thanksgiving." They're perfect alongside roasted turkey, ham, or even just a simple grilled chicken breast. They add a touch of warmth and sweetness to any meal, making even the simplest dinner feel special. And the leftovers? Well, let's just say they're just as delicious the next day, perhaps even better! The flavors have melded, creating an even richer and more complex taste.

Beyond the deliciousness, this recipe represents something more for me. It's a connection to my roots, a tradition I’m happy to carry on and share with my own family. It’s a reminder that the simplest things in life – like a warm, comforting meal – can bring immeasurable joy. And that's a feeling worth cherishing.

So, whether you're a seasoned chef or a complete beginner in the kitchen, I encourage you to give this recipe a try. You might just discover your new favorite side dish. It’s more than just a recipe; it’s an experience, a taste of home, and a guaranteed smile on everyone’s face.

Tips and Variations:

• For a spicier kick, add a pinch of cinnamon or nutmeg to the dry ingredients.
• If you don't have pecans, you can substitute walnuts or even macadamia nuts.
• For a vegan version, use vegan butter and marshmallows.
• Feel free to experiment with different types of sweet potatoes; some varieties have a richer, sweeter flavor than others.

Enjoy the process, savor the flavors, and most importantly, share the joy!

Step-by-step

• Preheat oven at 350(F) degrees, or 180(C) degrees.
• Cut Sweet Potatoes in half (length wise) and boil in water for approximately 25 minutes.
• Remove from heat and drain.
• When cool enough to handle, peel the potatoes and cut into fourths.
• Place potatoes in a 9x13" pan.
• Mix the dry ingredients and sprinkle evenly over the potatoes.
• Slice the 3 tablespoons of butter from the stick and then cut each tablespoon into fourths. Drop the butter evenly around the pan.
• Place marshmallows in the pan (3 rows of 4).
• Sprinkle pecans evenly over the potatoes in the pan.
• Pour cream over top of everything.
• Bake at 350(F) for 45 minutes or until marshmallows are golden brown.
• Enjoy!!!