Candied Yams: Thanksgiving Recipes

Thanksgiving isn’t complete without a generous serving of candied yams. Their sweet, comforting flavor and vibrant color make them a holiday staple. This article explores a variety of candied yam recipes, from classic preparations to modern twists, guaranteeing a crowd-pleasing addition to your Thanksgiving feast.

The Foundation: Understanding Yams and Sweet Potatoes

Before diving into recipes, let’s clarify a common point of confusion: yams versus sweet potatoes. In most American supermarkets, what’s labeled as “yam” is actually a variety of sweet potato with reddish skin and orange flesh. True yams are starchy and have rough, brown skin, and are not as readily available. For these recipes, we’ll be using the orange-fleshed sweet potatoes commonly sold as yams.

Choosing the right sweet potatoes is crucial. Look for firm, smooth-skinned sweet potatoes without any bruises or blemishes. Medium-sized sweet potatoes are ideal, as they cook more evenly.

Classic Candied Yams: A Timeless Tradition

This recipe embodies the essence of Thanksgiving comfort food. It’s simple, straightforward, and guaranteed to please even the pickiest eaters.

Ingredients:

• 3 pounds sweet potatoes (about 6 medium), peeled and cut into 1-inch thick rounds
• 1 cup (2 sticks) unsalted butter
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• ½ cup water

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large pot, boil the sweet potato rounds until they are fork-tender, about 15-20 minutes. Drain well.

3. In a large oven-safe skillet or casserole dish, melt the butter over medium heat.

4. Stir in the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and salt.

5. Add the water and bring to a simmer, stirring until the sugars are dissolved.

6. Gently place the cooked sweet potato rounds into the skillet, ensuring they are coated in the sugar mixture.

7. Bake for 30-40 minutes, or until the yams are tender and the sauce has thickened and caramelized. Basting the yams with the sauce every 10 minutes will help achieve even color and flavor.

Tips for Success:

• Don’t overcook the sweet potatoes during the boiling stage. They should be firm enough to hold their shape while baking.
• For a richer flavor, use brown butter in the sauce. Simply cook the butter in the skillet until it turns golden brown and has a nutty aroma, before adding the sugars and spices.
• If the sauce becomes too thick during baking, add a tablespoon or two of water to thin it out.

Elevating the Classics: Candied Yams with a Twist

While the classic recipe is beloved, there’s room to experiment and add unique flavor profiles. Here are a few variations to consider:

Candied Yams with Maple and Pecans:

Add ½ cup of pure maple syrup to the sugar mixture for a deeper, richer sweetness. Before baking, sprinkle 1 cup of chopped pecans over the yams for added crunch and nutty flavor. Toast the pecans briefly in a dry skillet before adding to enhance their flavor.

Candied Yams with Orange and Cranberry:

Add the zest and juice of one orange to the sugar mixture for a bright, citrusy note. Stir in ½ cup of dried cranberries for a tart and chewy contrast to the sweetness of the yams.

Candied Yams with Bourbon and Vanilla:

Add 2 tablespoons of bourbon and 1 teaspoon of vanilla extract to the sugar mixture after removing the skillet from the oven. The bourbon adds a subtle warmth and depth, while the vanilla enhances the overall sweetness. Be cautious when adding bourbon near the oven as it is flammable.

Candied Yams with Marshmallow Topping:

For a truly decadent treat, top the baked yams with mini marshmallows during the last 5-10 minutes of baking. The marshmallows will melt and create a gooey, sweet topping. Keep a close eye on them to prevent burning.

Slow Cooker Candied Yams: Effortless Thanksgiving Prep

Free up valuable oven space on Thanksgiving Day by making your candied yams in a slow cooker. This method requires minimal effort and produces incredibly tender and flavorful yams.

Ingredients:

• 3 pounds sweet potatoes (about 6 medium), peeled and cut into 1-inch thick rounds
• ½ cup (1 stick) unsalted butter, cut into pieces
• ¾ cup packed light brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• ¼ cup maple syrup

Instructions:

1. Place the sweet potato rounds in the bottom of a slow cooker.

2. Top with the butter pieces, brown sugar, cinnamon, nutmeg, ginger, salt, and maple syrup.

3. Cook on low for 6-8 hours or on high for 3-4 hours, or until the yams are very tender.

4. Stir occasionally during cooking to ensure the yams are evenly coated in the sauce.

Tips for Success:

• No need to boil the sweet potatoes beforehand. The slow cooker will cook them perfectly.
• For a thicker sauce, remove the lid during the last hour of cooking to allow some of the moisture to evaporate.
• Gently stir the yams before serving, being careful not to mash them.

Make-Ahead Candied Yams: A Thanksgiving Time-Saver

Thanksgiving Day can be hectic. Prepare your candied yams a day or two in advance to reduce stress.

Instructions:

1. Prepare the candied yams according to your chosen recipe.

2. Allow the yams to cool completely.

3. Transfer the yams to an airtight container and refrigerate for up to 2 days.

4. On Thanksgiving Day, reheat the yams in a preheated oven at 350°F (175°C) for 20-30 minutes, or until heated through. You can also reheat them in a microwave.

Tips for Success:

• Add a tablespoon or two of water to the yams before reheating to prevent them from drying out.
• If you’re adding a marshmallow topping, wait until the yams are reheated before adding the marshmallows and baking until melted and golden brown.
• Consider using a disposable baking dish for easy cleanup.

Candied Yams: Frequently Asked Questions

Can I use canned yams instead of fresh sweet potatoes?

While fresh sweet potatoes are recommended for the best flavor and texture, canned yams can be used in a pinch. Drain and rinse the canned yams before adding them to the recipe. Reduce the cooking time accordingly, as canned yams are already cooked.

Can I freeze candied yams?

Yes, candied yams can be frozen. Allow the yams to cool completely, then transfer them to an airtight container or freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How do I prevent my candied yams from being too watery?

Avoid overcooking the sweet potatoes during the boiling stage. Also, ensure that you drain them thoroughly before adding them to the sugar mixture. If the sauce becomes too thin during baking, you can thicken it by simmering it on the stovetop for a few minutes.

Can I make candied yams without butter?

Yes, you can substitute the butter with coconut oil or vegan butter for a dairy-free option. The flavor may be slightly different, but the result will still be delicious.

What other spices can I add to candied yams?

Besides cinnamon, nutmeg, and ginger, you can also add a pinch of cloves, allspice, or cardamom for a unique flavor profile. Experiment with different spice combinations to find your favorite.