Thanksgiving is finally here and me, my mom and dad are busy cooking, baking, sauteeing, boiling and grilling and I couldn’t think of anything I’d rather be doing. Put two of my favorite things together, family and food, and I’m a happy girl
Candied yams are a classic soul food dish and I grew up eating them at Sunday dinners with my family and definitely during holidays. I’ve seen several versions where they’re baked and topped with marshmallows, but in this version the sweet potatoes are lightly boiled and sauteed with a brown sugar butter sauce on top of the stove. They cook pretty quickly and can be ready to go in 40 minutes. However, if you have the time allow them to slow cook for several hours. I think this allows the syrup to caramelize and makes a sweeter (and yummier) dish.
4-6 medium sweet potatoes peeled and sliced in 1/2 inch segments
1 stick of sweetened salted butter
1/4 tsp nutmeg
1/4 tsp ginger
1/2 tsp cinnamon
1/2 tsp real vanilla extract
1/2 cup brown sugar
1/2 cup white sugar
Peel potatoes and cut into 1/2 inch medallions. Boil potatoes until they pierce easily with a fork but are still firm.
In separate pot melt butter and brown sugar together add all seasonings. Add sweet potato medallions and cover with brown sugar cinnamon mixture. Simmer 30-40 minutes with a lid on the pan until potatoes have caramelized. Be careful not to stir too much or potatoes will fall apart. Serve warm.
Recipe adapted from The Joy of Soul Food