Southern Candied Yams

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This is my mom's recipe for Southern Candied Yams. They are simmered on the stovetop in a buttery, cinnamon-spiced syrup made from fresh sweet potatoes, thickened with cornstarch for plenty of glossy syrup.

Prep Time15

Cook Time40

Rest Time30

Total Time1 25

Course: Side Dish

Cuisine: American, Soul Food, Southern

Diet: Gluten Free, Vegetarian

Servings:

Calories: 312kcal

Author: Ebony Robinson

Equipment

Ingredients

4 Medium-Large Sweet Potatoes about 3 lbs, peeled and cut into ½-inch rounds
2½ cups Water
½ cup Granulated Sugar
½ cup Light Brown Sugar (packed)
½ cup Salted Butter (1 stick)
½ teaspoon Salt
1 tablespoon Ground Cinnamon
1 teaspoon Ground Nutmeg
1 teaspoon Vanilla Extract
¼ cup Orange Juice
1 tablespoon Cornstarch (heaping tablespoon)

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Instructions

Start off by washing and peeling the sweet potatoes. Slice into approximately ½-inch-thick rounds, then rinse. Set aside.
Over medium heat, melt butter in a pot. Add granulated sugar, brown sugar, cinnamon, nutmeg, vanilla extract, orange juice, and salt to a medium pot. Stir and heat until the butter melts and the sugars begin to dissolve. Then add water.
Add the sliced sweet potatoes to the pot. Bring to a gentle simmer and cook until the potatoes are almost tender. Avoid overcooking so the slices hold their shape.
As sweet potatoes begin to soften, it's time to thicken your syrup. Remove about ½ cup of the hot liquid from the pot and place it in a small bowl. Whisk in the heaping tablespoon of cornstarch until smooth. Pour the cornstarch mixture back into the pot and gently stir. Simmer for an additional 3-5 minutes, or until the syrup begins to thicken.
Once syrup thickens, remove the potatoes from the heat, cover, and allow the candied yams to stand for 30 minutes before serving. The syrup will continue to thicken as it rests. Serve warm and enjoy!

Notes

Sweet potatoes - Choose 4 slim, similar-sized orange-fleshed sweet potatoes so the rounds cook evenly.
Almost tender - Start checking the sweet potatoes after 15 minutes. A fork should slide into the center with slight resistance. They'll finish cooking during the resting period.
Cornstarch - Use a heaping tablespoon rather than a level tablespoon to help create a thick, glossy syrup.
Keeping warm - Keep covered on the lowest burner setting or in a 200°F (95°C) oven for up to 1 hour.
Storage - Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop to 165°F (74°C).

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