*Candied yams are the ultimate comfort food, evoking a sense of nostalgia with every bite. This beloved dish has been a staple at holiday meals for generations, offering a delightful mix of sweetness and spice that complements any savory main course.
The magic of candied yams lies in their rich, caramelized glaze, created from a blend of dark brown sugar, warm spices like cinnamon and nutmeg, and a touch of orange zest. This delicious dish is most commonly associated with the Thanksgiving holiday.
According to The Nutrition Insider, root vegetables were present at the first harvest feast in 1621, but sweet potatoes were not, as they are native to Central and South America and had not yet reached the Plymouth Colony. Although often used interchangeably, sweet potatoes and yams are different. Sweet potatoes, native to South America, have smooth, reddish-brown or purple skin and orange, purple, or white flesh. Yams, native to Asia and West Africa, have rough, brown skin and cream-colored flesh. Most “yams” sold in U.S. stores are actually soft sweet potatoes.
Sweet potatoes gained popularity in the U.S. by the 1863 Thanksgiving, the same year President Lincoln declared it a national holiday, and the dish was quickly embraced in the southern states. The addition of marshmallows to candied sweet potatoes began in the 18th and 19th centuries, with sugar and spices used to enhance the dish’s sweetness.
In 1917, the Angelus Marshmallow Company introduced a recipe for mashed sweet potatoes topped with marshmallows, helping solidify the marshmallow-topped sweet potato as a Thanksgiving classic.
If you need a tasty candied yams recipe for the holiday season, check out the one below from Recipe Master:
- 2 lb sweet potatoes
- ¾ cup dark or light brown sugar
- 1 cup white sugar
- 2 tsp cinnamon
- 1 tsp nutmeg
- ¼ tsp ginger
- ¼ tsp salt
- 2 tbsp vanilla extract
- 1 stick butter
- 4 tbsp frozen orange juice concentrate (thawed) or fresh orange juice
Instructions:
- Start by scrubbing, peeling, and slicing your sweet potatoes into ½-inch rounds to ensure even cooking.
- In a medium pot over medium-high heat, combine the yams with all the remaining ingredients. Stir well to coat the slices evenly with the buttery, sugary mixture.
- Let the pot come to a boil, then cover it and reduce the heat to a simmer. Cook for about 50 minutes, stirring occasionally, until the yams are fork-tender. If they aren’t quite soft enough, allow them to cook a little longer.
- Once tender, uncover the pot and increase the heat to medium. Allow the liquid to come to a boil, stirring occasionally. Cook until the syrup thickens and clings to the yams, about 10 minutes.
- Remove from heat and serve warm. The syrupy glaze and soft yams make this dish an irresistible treat.
Recipe Master suggests “adding a pinch of ground cloves” to the dish.
“This small addition enhances the spiced profile of the dish and complements the sweetness beautifully,” the outlet writes.
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