This recipe for candied yams uses lemon instead of orange juice as a sweetener. Top with chopped pistachios or pecans for a beautiful holiday side dish.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
338 Calories
Recipe Instructions
Step 1
Stir salt into 2 quarts of cold water in a large pot. Transfer sweet potato pieces to the pot and place over high heat; bring to a simmer. Reduce heat to medium-low and simmer until potatoes are not quite tender but still cooked, 5 to 7 minutes. Use the tip of a knife to test for doneness. Drain.
Step 2
Place brown sugar, butter, lemon juice, maple syrup, ginger, cinnamon, cayenne, and pinch of salt in a skillet. Place over medium-high heat, stirring until glaze ingredients melt and start bubbling. Continue cooking, stirring occasionally, until mixture begins to thicken, 4 to 6 minutes.
Step 3
Transfer drained sweet potatoes to a skillet. Increase heat to high; cook and stir until potatoes are coated with glaze and very tender, and glaze has thickened, 5 to 8 minutes. Transfer to serving dish; garnish with chopped nuts.
Ingredients
1 cup brown sugar
4 tablespoons unsalted butter
salt to taste
1 pinch cayenne pepper
2 quarts cold water
3 tablespoons kosher salt
3 pounds orange-fleshed sweet potatoes, peeled and cut into 2-inch pieces
Chopped pistachios, pecans, or walnuts for garnish
