Louisiana Candied Yams

6 servings Prep: 15 m Cook: 55 m Total: 1 h 10 m Beginner
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Louisiana Candied Yams
There are two varieties of sweet potatoes: the pale yellow with a dry flesh and the dark orange with a moist flesh. The dark orange variety is plumper in shape and somewhat sweeter than the yellow variety. What are frequently called yams, especially in the Southern U.S., are in fact sweet potatoes. The two are not related, even though they look similar and are used in pretty much the same way. This classic candied yam recipe with butter, brown sugar, pecans, and cinnamon makes a perfect holiday side dish.

Ingredients

6 servings
  • 6 medium yams, parboiled in skins
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1/2 stick butter
  • 1/4 cup pecans, minced
  • dash of cinnamon
  • orange or lemon peel (optional per editor)

Step-by-Step Instructions

  1. Boil yams until almost tender when pricked with a fork, about 25-30 minutes. Let yams cool, peel and slice into 1/2-inch rounds. Place in a greased baking dish.
  2. Blend white sugar, brown sugar, water, butter, pecans, and cinnamon in a saucepan. Cook over low heat, stirring occasionally, until slightly thickened, about 10 minutes. Add citrus peel if using.
  3. Pour the sugar mixture over yams and bake approximately 30 minutes at 350°F, basting occasionally, until yams are glazed and tender.

Common Problems and Solutions

Q: Can I use canned yams instead of fresh?

A: Fresh yams give the best texture and flavor, but if using canned, drain them well and skip the parboiling step. Start with the glaze and baking.

Q: How do I know when the yams are done parboiling?

A: Pierce them with a fork - they should offer some resistance but not be hard. They'll finish cooking in the oven, so you want them almost tender, not fully cooked.

Q: Why are my candied yams watery?

A: The glaze needs to thicken before pouring over the yams. Cook it longer on low heat until it coats the back of a spoon. Also, make sure to drain any excess water from parboiling.

Tips and Techniques

For extra flavor, add a splash of vanilla extract or bourbon to the glaze. Baste the yams with the syrup every 10 minutes during baking for a beautiful caramelized coating. The dish can be assembled a day ahead and baked just before serving.

Ingredient Substitutions

  • white sugar: maple syrup or honey
  • pecans: walnuts or omit
  • butter: margarine or coconut oil

Equipment Needed

  • large pot for boiling
  • 9x13 baking dish
  • medium saucepan for glaze
  • fork for testing doneness

Historical Context

In Louisiana and throughout the South, what we call ‘yams’ are actually sweet potatoes - true yams are a different species rarely found in U.S. markets. Candied yams became a holiday tradition in the South, combining African, Native American, and European influences.