Candied Yams
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 1/2 pounds sweet potatoes peeled and sliced crosswise into 1/2-inch-thick rounds
- 1 cup light brown sugar about 7 ounces, lightly packed
- 1/4 cup olive oil 2 ounces
- 1/2 cup water
- 1 tablespoon kosher salt
- 1 tablespoon apple cider vinegar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 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.