Thanksgiving wouldn't be the same without Candied Yams.
Candied Yams
DESCRIPTION
Candied yams are a sweet balance to a savory Thanksgiving meal. This recipe gives a balance of sweet, cinnamon and a touch of salt and acid from the vinegar. It's a winning recipe that you'll enjoy!
INGREDIENTS
Ingredients
- 2 ½ pounds sweet potatoes (peeled and sliced crosswise into ½-inch-thick rounds)
- 1 cup light brown sugar (about 7 ounces, lightly packed)
- ¼ cup olive oil (2 ounces)
- ½ cup water
- 1 tablespoon kosher salt
- 1 tablespoon apple cider vinegar
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground ginger
INSTRUCTIONS
Directions
- In a 9- by 13-inch baking dish, arrange sweet potato rounds in an even layer, overlapping where necessary to fit them all. Set aside.
- In a small saucepan, combine brown sugar, butter, water, and salt and bring to a boil, stirring often, until syrup registers 220°F (104°C) on an instant-read thermometer. Stir in cider vinegar, cinnamon, allspice, and ginger, then pour syrup all over potatoes, spooning it over them as necessary to wet them completely.
- Cover baking dish with aluminum foil and place in a cold oven. Turn on oven to 250°F (120°C) and allow it to come up to temperature. Cook, stopping to flip and baste potatoes with syrup every 20 minutes, until tender throughout, about 1 hour 15 minutes. (Exact cooking time will depend on your oven, baking dish, and the size of your potatoes, so check frequently.)
- Remove foil and continue to cook, flipping and basting potatoes occasionally, until they are very soft and glazed in a rich brown syrup, about 30 minutes longer. Let cool slightly, then serve.
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