Can we imagine thanksgiving without candied yams? Even among all the fancier Thanksgiving desserts like pies and ice cream, candied yams still hold their own. 😍😍
In fact, it is often the first things people reach out for during a Thanksgiving dinner!
After all who can resist the sweet and tangy taste of perfectly made Candied Yams?
But how to make Candied Yams perfect? How to make them soft but not mushy while keeping that same sweet and tangy taste?
To do all of this just follow our ultimate recipe for making Candied Yams!
They are so easy to make and are most traditional and festive! Just keep on reading and soon you will be able to impress everyone with the perfect Candied Yams this Thanksgiving! 😍
🤔 What are Candied Yams?
While Candied Yams are technically a dessert, they are also so much more than that. Most of us have candied yams as a snack item, or as a starter dessert. Basically, consider candied yams as an appetizer in the desserts category. It is sweet but also tangy and is not too heavy on the stomach, making it a perfect beginning for all the main course heavy desserts.
Candied yams, as you can guess, are made of yams. What are yams? They are basically far cousins of potatoes but are very starchy. This is a good thing as the extra starch makes the candied yams extra sticky and gooey. You definitely need to make candied yams for yourself and get to know what exactly we are talking about!
🥘 What do you need to make Candied Yams?
Candied Yams are one of the simplest Thanksgiving Side Dish you can make, so rest assured that its ingredient list is also very small.
You can find all the ingredients at any of your nearby grocery stores, but you need to be a little more careful when it comes to getting Yams.
Many grocery stores sell Sweet Potatoes in the guise of Yams, which is not what this recipe demands. So to get the most authentic and fresh Yams, you better to your nearest farmer’s market instead!
Confused about Yams and Sweet Potatoes? I found this article from The Kitchen very helpful in clearing my doubts as to what exactly is the difference between Yams and Sweet Potatoes.
🥘 Ingredients needed to make Candied Yams
2. Kosher salt
3. Orange juice
4. Brown sugar
5. Ground ginger
6. Cinnamon powder
7. Butter (unsalted)
👩🍳 How to make Candied Yams
If you are worried that making candied yams is going to be as complicated as making other side dish recipes then you are completely wrong!
Believe me when we say that nothing is easier than making Candied Yams when compared to other Thanksgiving Sides. If you don’t believe then just check out the steps of these Candied Yams down below and see it for yourself how easy it is!
STEP 1: PEEL AND CHOP YAMS
- Peel and Chop the Yams into 1 inch cubes
STEP 2: COOK THE YAMS
- Now take a large pot and place it on the stove
- Throw in the Yams and Pour Cold water.
- Fill the pot with so much water that the diced yams are a few inches underneath the water level.
- Turn on the heat to a high and let the Yams boil in the pot. Add a little amount of salt as well to season the Yams
- It should take about 10-15 minutes for your diced Yams to cook. Your goal is to cook the Yams until they are form tender, but not cook them so much that they become absolutely Mashed Yams.
- Once your Yams are sufficiently cooked just remove the pot from the heat and drain all the water.
- Set aside your cooked Yams on a large plate and pat them dry with a kitchen paper towel.
STEP 3: MAKE THE SAUCE
- In a separate saucepan, combine Orange juice, Brown Sugar, Ground Ginger, Cinnamon, and Butter together over medium high heat with a wooden spatula.
- After two minutes, turn the heat to a high and let the sauce come to a quick boil while you stir constantly.
STEP 4: TOSS WITH THE SAUCE
- Now add the cooked Diced Yams into the saucepan.
- Toss the Yams thoroughly with the Sweet sauce until every Yam is evenly coated with it.
- Keep cooking the Yams in the sauce for 10 minutes over low heat until the sauce gets reduced.
- After ten minutes remove the saucepan from the heat.
- Your Candied Yams are now ready!
- Make sure you serve them while they are still hot!
🧊 How to store Candied Yams
Candied Yams should ideally be served and eaten while they are still fresh and piping hot.
Still, if you have leftover Candied Yams from your Thanksgiving dinner then don’t worry!
You can still keep them fresh for 4-5 days by storing them with proper care. All you need to do is keep the leftover Candied Yams in an airtight container and keep them sealed in your Refrigerator.
Whenever you wish to have your leftover Candied Yams again then simply take them out of the fridge and Reheat in the oven at high until heated through.
🧊 Can we freeze Candied Yams?
No, it is absolutely not advisable to freeze Candied Yams. Candied Yams don’t freeze well at all and will just end up as mushy and soggy if you ever try to freeze them.
💯 Tips for making Candied Yams even better!
1. If your Candied Yams are ending up as watery then there must be an issue with how you are making the syrup. But don’t worry. To rectify this watery consistency all you need to do is replace the regular butter with clarified butter which has way lesser water content than normal butter.
2. You can also add cornstarch to the Candied Yams syrup to make it extra thick.
3. The best way to have Candied Yam is to serve them while they are still fresh and hot.
4. If you don’t have Yams in your kitchen and cannot find them in the market then just use Sweet Potatoes instead!
I hope you liked this recipe and shall make this soon. If you happen to make this recipe, then comment below and rate this recipe. Also tag me with #recipemagik on Instagram.
- 3 pound Yams peeled and chopped into 1" cubes
- ¼ teaspoon Kosher Salt
- 2 cups Orange Juice
- 1½ cup Packed Brown Sugar
- ¾ cup Unsalted Butter cubed ( 1 1/2 sticks)
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- Add the chopped Yams in a saucepan. Fill the saucepan with cold water and a pinch of salt. Bring this to a boil over medium high heat. Cook for about 10 minutes or until the Yams get fork tender. Drain the remaining water and allow them to cool down for 10 minutes. Pat them dry with a kitchen towel.
- Heat a separate saucepan over medium heat. Add all the other remaining ingredients. Bring to a quick boil over medium high heat while stirring constantly.
- Add the Yams and toss with the sauce. Boil for about 10 minutes over low heat until the sauce thickens and coats the Yams. Once done, serve hot!
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