This dish was passed down to me by my mother from the Southern region, and it really nourishes the spirit.
Southern-style Candied yams are not only a side dish; they are a decadent and sugary essential that adorns several Southern tables, particularly during festive occasions and familial gatherings.
The taste of these sweet potatoes is as welcoming as their delicate and caramelized texture, carrying a rich and heartwarming history.
Candied yams, which have their roots in the African diaspora, serve as a symbolic link between different cultures, linking their historical backgrounds and fostering emotional connections.
Preparing this meal may include the purpose of paying homage to tradition, providing comfort during the autumn season, or just enjoying in a delectable and satisfying treat.
These yams are very adaptable and complement a wide range of recipes really well. They complement a nicely cooked roasted turkey or a delectably glazed ham.
To create a really resilient spread, accompany them with leafy vegetables like as collard or mustard greens, and rich, buttery cornbread.
Their sweetness adeptly harmonizes with the savory and sometimes piquant Southern tastes, giving them a superb accompaniment to a joyous family feast.
Ingredients: 4 large sweet potatoes (about 3 pounds), peeled and sliced into wedges that are 1/2-inch thick
0.5 cups of butter without salt, divided into smaller portions
1 cup of refined sugar
0.5 cups of light brown sugar, well packed
0.25 cups of water
1 tsp of vanilla extract
0.5 teaspoons of cinnamon powder
0.25 teaspoons of nutmeg powder
0.25 teaspoon of salt
Orange zest from half of an orange (optional, for increased zestiness)
Instructions:
1. Set your oven to a temperature of 350°F (175°C) before using it.
2. In a spacious and profound skillet or saucepan, amalgamate the butter, granulated sugar, brown sugar, water, vanilla extract, cinnamon, nutmeg, salt, and orange zest (if desired). Continuously agitate the mixture over a moderate heat until the butter is completely liquefied and the sugars are fully incorporated.
3. Place the sliced sweet potatoes into the sugar mixture, making sure they are well covered. Allow the sweet potatoes to boil in the syrup for around 10 minutes, gently stirring from time to time.
4. Gently transfer the candied yams and their syrup to a baking dish. Distribute them evenly to form a uniform layer.
5. Place aluminum foil over the baking dish and cook in the preheated oven for 30 minutes.
6. Discard the foil and continue to bake for a another 20-30 minutes, or until the sweet potatoes are soft and the syrup has thickened into a luscious glaze.
7. Allow the candied yams to rest for a few minutes before serving, as the syrup will further thicken as it cools.
Alternate Options and Suggestions:
To add a touch of intricacy, you may include a hint of bourbon or black rum into the syrup mixture for a lively variation. For those who want more texture, some chefs choose to garnish their yams with diced pecans during the last 10 minutes of baking. The nuts undergo a delicious toasting process in the oven, resulting in a pleasing crunch. Regarding any remaining delicious leftovers, they may be reheated excellently or transformed into a delectable sweet potato casserole or even pancakes for breakfast the following day. The crucial element in this meal is to get an ideal equilibrium between the softness of the sweet potatoes and the delectable, adhesive glaze. This harmonious combination is certain to entice everyone to have a second helping.