Chef John's Candied Yams

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

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
• 0.25 teaspoon ground cinnamon
• 0.5 teaspoon ground ginger
• 0.25 cup maple syrup
• 0.5 cup freshly squeezed lemon juice

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.