Candied Yams
These candied yams are a buttery, sweet, and spiced side dish that adds a comforting Southern flair to your holiday table. Watch the video below to see how I make this recipe in my kitchen!
Servings: 6 servings
Ingredients
- 3 ½ pounds yams (about 4 to 5 medium sized)
- 1 cup coconut sugar
- ½ cup unsalted melted butter
- ¼ cup orange juice
- 1 tablespoon blackstrap molasses
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- Optional: orange zest for garnish
Instructions
- Peel and cut. Preheat the oven to 400°F (200°C). Peel the yams and cut them into chunks, about 1-inch to 1 ½-inches in size. Then add them to a 9x13-inch casserole dish.
- Make the sauce. In a mixing bowl, whisk together the sugar, butter, orange juice, molasses, vanilla, cinnamon, nutmeg, ginger, and salt.
- Coat the yams. Pour the sugar sauce over the yams, and stir together so that the yams are well coated. Bake uncovered for 50 to 60 minutes, stirring every 15 minutes, until the yams are fork tender and caramelized.
- Serve. Serve the candied yams warm, and if you'd like, you can garnish with a little orange zest.
Video
Notes
- If you need to keep the candied yams warm while you wait for other dishes to be ready, you can cover the casserole dish with aluminum foil, and place in a 200°F (90°C) oven until ready.
- If you do think this recipe might sit in a warming drawer or on the table for a while before the main dish is ready, I'd also recommend under cooking them by a few minutes, so that they don't get overly soft while waiting.
Nutrition
Calories: 558kcal | Carbohydrates: 102g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 393mg | Potassium: 2242mg | Fiber: 11g | Sugar: 22g | Vitamin A: 861IU | Vitamin C: 50mg | Calcium: 65mg | Iron: 2mg