Candied Yams Sweet Potatoes
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Your taste buds are in for a treat with these Southern-style Candied Yams cooked in a simple skillet with a delightful blend of buttery brown sugar, cinnamon, and nutmeg syrup. This effortless dish complements baked ham, ham steak, roasted turkey, and pork with its sweet taste. Perfect for sweet potato casserole enthusiasts, it's also an ideal holiday side dish for Thanksgiving, Christmas, and Easter meals.
Ingredients
- 3 lbs sweet potatoes
- 1 cup brown sugar
-
½ cup Sugar Momma
- ½ cup unsalted butter
- 1 teaspoon vanilla (optional)
- Kosher salt and fresh ground black pepper
Directions
- Combine sweet potatoes, brown sugar, Sugar Momma, butter, and vanilla in a large skillet over medium heat. Stir until sugars and butter melt, coating the potatoes.
- Heat the mixture to a gentle boil, then cover and reduce to a simmer. Cook for approximately 30 minutes or until the sweet potatoes are tender, gently turning them while cooking.
- Increase heat in the final cooking minutes to thicken the sauce. Season with kosher salt and fresh ground black pepper to taste. Serve promptly for best results.
Recipe Note
- Prepare sweet potatoes by peeling and cutting them into evenly sized chunks.
- Stir the potatoes thoroughly to ensure the spices are well mixed, coating both sides evenly.
- If your stovetop is crowded, utilize a casserole dish in the oven. Cover and bake at 375 degrees for approximately 25 minutes. Stir occasionally for even glazing. Remove the cover and continue baking until the potatoes are fork-tender and glazed.
- Enhance the yams by adding toasted pecans for a delightful touch.
- Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave using reduced power.
- To freeze, ensure the sweet potatoes are completely cooled. Place in freezer bags or containers, removing excess air if using bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently in the microwave on reduced power or on the stovetop over low heat.
