Soul Food Candied Yams (Printable)

Tender yams glazed with brown sugar and butter, cooked in a skillet for rich caramelized sweetness.

# Ingredient List:

→ Yams

01 - 3 large yams (about 2 pounds), peeled and cut into 1/2-inch thick rounds

→ Syrup

02 - 1 cup packed light brown sugar
03 - 6 tablespoons unsalted butter
04 - 1/4 cup water
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 teaspoon salt
08 - 1 teaspoon pure vanilla extract

→ Optional Garnish

09 - 1/4 cup chopped pecans

# Directions:

01 - Melt butter in a large 12-inch skillet over medium heat. Add brown sugar, water, cinnamon, nutmeg, and salt, stirring until sugar dissolves and mixture begins to simmer.
02 - Arrange yam slices evenly in the skillet, turning to coat thoroughly in the syrup mixture.
03 - Cover skillet and cook over medium-low heat for 20 minutes, gently stirring and turning yams occasionally to ensure even glazing.
04 - Remove lid and increase heat to medium. Continue cooking for 10 to 15 minutes, spooning syrup over yams continuously, until fork-tender and sauce becomes thick and glossy.
05 - Stir in vanilla extract. Sprinkle with chopped pecans if desired before serving.

# Expert Advice:

01 -
  • The yams caramelize into this gorgeous mahogany color that looks far more impressive than the fifteen minutes of actual hands-on work requires.
  • Brown sugar and cinnamon do something miraculous together—warm, not heavy, making this work alongside anything from turkey to collard greens without feeling like too much.
02 -
  • Don't skip the uncovered cooking time—that's when the magic happens and the sauce becomes thick and glossy instead of remaining thin and syrupy.
  • If your yams are done tender but the sauce is still thin, remove the yams to a serving dish and cook the sauce alone for a few minutes until it reaches the right consistency.
03 -
  • Use a skillet with a lid—this isn't the time for a frying pan without one, because you really do need that covered cooking time for the yams to steam properly.
  • Resist the urge to cook at higher heat thinking it'll speed things up; medium and medium-low are your friends here because high heat will break down the yams into mush before the sauce thickens.
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