Description
Paula Deen’s Candied Yams are a classic Southern side dish made by simmering yams or sweet potatoes in a mixture of butter, sugar, and spices. The result is a sweet, sticky, and buttery dish that’s perfect for pairing with savory mains like roasted turkey or ham. This recipe is simple to make and brings out the natural sweetness of the yams, enhanced by the caramelized syrup.
Ingredients
Scale
- 4 large yams or sweet potatoes, peeled and sliced into 1/2-inch thick rounds
- 1/2 cup unsalted butter
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the yams: Peel the yams and slice them into 1/2-inch thick rounds. Set aside.
- Melt the butter: In a large skillet or saucepan, melt the butter over medium heat.
- Make the syrup: Add the brown sugar, granulated sugar, water, cinnamon, nutmeg, ginger (if using), and salt to the melted butter. Stir until the sugars have dissolved and the mixture is well combined.
- Cook the yams: Add the sliced yams to the skillet, stirring to coat them evenly in the syrup. Cover the skillet and reduce the heat to low. Cook the yams for 30-40 minutes, stirring occasionally, until they are tender and the syrup has thickened.
- Finish with vanilla: Once the yams are tender, stir in the vanilla extract and cook for an additional 2-3 minutes.
- Serve: Transfer the candied yams to a serving dish and spoon the syrup over the top. Serve warm and enjoy!