Southern Classics: Simple Candied Yams


Where I come from there’s usually an ongoing battle of which Side dish is a must-have. Many of us weigh in differently, some say Collards, and many can’t live without baked from scratch mac and cheese. Personally, I like a little scoop of everything. However, what weight does this conversation even hold without adding the sweetest side-piece of them all? CANDIED YAMS. Not sweet potatoes, not just plain ol’ sweet yams… But warm, sweet and bubbly Candied Yams. There’s honestly nothing like them. They add the perfect balance of sweet to your savory soul filled supper. Yes, I am 100% Mississippian. Food this good, can’t be called dinner, ISSA Supper! Lol If you’re interested in learning this simple, yet wildly delicious recipe keep reading…

  • 3 Large sweet potatoes
  • 3/4 cup dark brown sugar or light brown sugar
  • 1 cup white sugar
  • cinnamon
  • nutmeg
  • 1/4 tsp salt
  • 2 tbsp vanilla extract
  • 1 stick butter (diced)
  • 3-4 tbsp water (depending on the size of the pot used)

  1. Scrub, peel and slice your yams into slices or whichever shape you prefer. Sometimes I like to cut mine similar to the shape of carrots when I want to switch it up. This part is totally optional.

  1. In a medium pot over medium high heat, begin to layer the ingredients. You will create two layers. First start with adding the water to the bottom of the pot. This will prevent your potatoes from sticking. Following the water, add half of the potatoes with half the ingredients. Starting with the sugars, salt, cinnamon and nutmeg. Once the first half is placed in the pot, add the second layer as suggested, this time topping the final layer with vanilla. (Do not add the butter just yet.)

  1. Covering the pot halfway, allow the potatoes to steam for about 30 mins or until tender. The potatoes should be bubbling at this point and creating a candy-like liquid. Once the potatoes are tender to the fork, give them a light toss. Make sure that all of the ingredients are evenly coating the potatoes. *Be sure that you are lightly tossing the potatoes to avoid mashing them.

  1. Finally, remove from the heat and add the diced butter to the top and cover with the lid. Allow the butter to melt and stand for about 8-12 minutes. Give them a final toss and they’re ready to serve!


I hope that you enjoy this easy and simple southern classic! As always, Thank You for reading : ) -Ne


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