For all of our special occasions candied yams were a must-have, traditionally enjoyed in the fall and winter months, I have started to incorporate them in meals throughout the year.
My aunt Judy (who was famous for her amazing candied yams) would boil them, peel them, and then bake them. This recipe is simple and quick, so you can have your sweet candied yams even with little time to spare.
*Side note Sometimes yams are hard to find outside a international market, but sweet potatoes will work well.
2 sweet potatoes peeled and sliced
4 tablespoons butter or butter substitute
1/4 cup packed light brown sugar
1/4 cup white sugar
1teaspoon ground cinnamon
1 Tablespoon Vanilla Extract
Melt butter in pan with heat on medium.
Add yams and let sit for a minute or two, so they can get a nice brown color. Stir yams around to coat in melted butter.
After allowing yams to cook a bit in the sizzling butter sprinkle in the cinnamon brown & white sugar. Pour in the vanilla extract. Stir and make sure the yams are coated in the mixture.
Place top onto pan and let simmer on medium low for approximately ten minutes making sure to turn and baste every few minute sin between.
Any questions? Just ask in the comment section I always respond!
- 4 sweet potatoes
- 4 tablespoons butter/Margarine
- 1/2 cup brown sugar
- 3 Tablespoons of Maple Syrup
- 1 teaspoon ground cinnamon
- Cut yams into ½ inch cubes. Rinse off and let dry.
- Melt butter in pan with medium high heat.
- Add yams and let sit for a minute or two, so they can get a nice brown color.
- Start tossing.
- Add brown sugar and toss and mix everything until incorporated.
- Continue to let the yams brown about 4 minutes.
- Mix in maple syrup and cinnamon.
- Place top on pan and turn heat to low.
- Let yams cook for about 20 minutes while tossing periodically.