Candied Yams
The Meat-and-Three: Potlikker & Seasonal Produce
Raw half-inch rounds sit in a cast-iron skillet. Brown sugar melts into a dark pool. The syrup bubbles around the edges. The genuine article is a testament to the resourcefulness of the African diaspora: sweet potatoes simmered low and slow on the stovetop until glazed in a rich, spiced syrup. To master it, banish the marshmallow from your mind—a corporate fiction invented in 1917 to sell candy. As those rounds transform, this one-pot method skips the oven entirely, reducing butter, sugar, and a precise hit of ginger and clove into a glossy coating that clings to every single bite.
Ingredients
- orange fleshed sweet potatoes3 lb
- unsalted butter1/2 cup
- dark brown sugar1/2 cup
- granulated white sugar1/2 cup
- water or fresh orange juice1/4 cup
- ground cinnamon2 tsp
- ground nutmeg1/2 tsp
- ground ginger1/4 tsp
- ground cloves1/8 tsp
- kosher salt1/2 tsp
- pure vanilla extract1 tbsp
Method
- 01
Combine the butter, sugars, liquid, and spices in a large Dutch oven over medium heat.
Stir gently until the butter melts and the sugars dissolve into a dark, fragrant liquid.
- 02
Add the sliced sweet potatoes to the pot and toss gently to coat them in the mixture.
It will look like there isn't enough liquid at first, but the sweet potatoes will release their own water as they cook.
- 03
Bring the liquid to a gentle boil, then reduce the heat to medium-low, cover, and simmer for 35 to 40 minutes.
Stir occasionally from the bottom up—every 10 to 15 minutes—to ensure the potatoes cook evenly and don't break apart.
- 04
Once the sweet potatoes are fork-tender, remove the lid and increase the heat slightly to medium.
Allow the pot to simmer uncovered for another 10 to 15 minutes so the water can evaporate, leaving a thick, glossy, sticky syrup that clings to the potatoes.
- 05
Turn off the heat and stir in the vanilla extract.
Let the yams rest in the pot for 5 to 10 minutes before serving, which allows the caramelized syrup to continue thickening as it cools.
Notes
Respect the spice blend.
The secret to this dish is balance; generational Southern cooks know that a hint of ginger, clove, and salt is required to keep the sweet potatoes from becoming cloyingly one-note.
Spike the syrup for holidays.
For a more adult variation, substitute the water with spiced rum or bourbon—the alcohol cooks off entirely, leaving a profound caramel-toffee undertone.
From Cook Southern Food.