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Grandma's Candied Yams Recipe
Updated April 24, 2018
My Grandma’s Candied Yams recipe is not only a cherished family tradition during winter holidays, it is a delicious celebration of everything truly American.
It’s a dish that goes way back in history to the early colonists who immigrated to the “New World” and paved the way for the constitutional government known today as the United States of America.
Indigenous to the tropical regions of North America, the yam, also known as the sweet potato, is an amazing root vegetable as versatile as the popular white potato and often interchangeable in the same recipes.
A Favorite in Our Household!
That was the rousing reaction by my husband’s extended family when I introduced them to a double batch of Grandma’s Candied Yams recipe for our first Thanksgiving as newlyweds.
Anticipating I’d cooked up enough, two servings per person . . .
. . . imagine my surprise when the serving dish circled around the table and came back to me empty and scraped clean!
My husband’s jaw dropped.
A voice from the crowd echoed, “Is there more of your Grandma's candied yams recipe?”
Speechless, I shook my head and handed my husband the empty dish.
Needless to say, we went without candied yams that year! Money was tight, and we’d stretched our pennies just to come up with enough to bring something to the table for that holiday.
Easy to Make and Good . . . Good for You, too!
Supplying 3500 to 5000 units of super bioavailable beta-carotene (Vitamin A precursor) and especially high in micronutrients, yams are a welcome addition to your family’s health building nutrition, so you can feel good about including them on your dinner menus all year long.
Serve Grandma’s Candied Yams recipe as a side dish with your favorite holiday fare, or better yet, just because they are so tasty you can’t get enough of it only once a year!
Grandma's Candied Yams Recipe
By Cat McMahon
Irresistibly mouthwatering! That's what my Grandma's Candied Yams recipe is! Make a double-batch, because one serving isn't enough and they'll leave you craving for more!
- 6 medium sized yams or sweet potatoes
- 1 cup butter
- 1 cup dark brown sugar
1. Fill a large pot with cold water.
2. Add 1 teaspoon salt to the water.
3. Peel and cut yam tubers into 3 inch lengths, and then submerge in the cold, salted water.
4. Bring to a boil over high heat.
5. Turn down heat to a rolling simmer and cook for 20 to 25 minutes or until yams are just barely tender, but still very firm.
6. Drain yams completely.
7. Cool until able to handle
8. In a Dutch oven, melt butter over medium high heat.
9. Stir in brown sugar until dissolved.
10. Turn down heat slightly when sugar thickens into syrup and begins to bubble.
11. Cut yams into 1/2 inch thick slices.
12. Lay yam slices into the syrup in a single layer.
13. Let yams cook in bubbling syrup for 10 minutes or until a sugary crust begins to form.
14. Turn yams and cook the other side.
15. With a slotted spoon, remove candied yam slices and drain off syrup before putting them into a large casserole dish.
16. Keep the dish warm in the oven.
17. Repeat cooking yams in syrup until candied, until done.
18. Serve hot.
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