candied yams recipe
candied yams recipe are a beloved dish with deep roots in Southern cuisine, particularly within African American culinary traditions in the United States. This sweet, comforting preparation transforms the humble sweet potato into a delectable treat, often gracing tables during holidays like Thanksgiving and Christmas.
The dish’s glossy, caramelized finish and warm, spiced aroma evoke a sense of nostalgia and celebration, making it a staple in soul food culture. While the term "yams" is commonly used in the U.S., the recipe typically features sweet potatoes, a distinction blurred by historical marketing and regional colloquialism—true yams are a different starchy tuber native to Africa and Asia.
The origins of candied yams recipe trace back to the ingenuity of enslaved African Americans in the South, who adapted available ingredients to create flavorful, sustaining dishes. Sweet potatoes, abundant and versatile, were paired with sweeteners like molasses or brown sugar, a nod to West African culinary influences where yams were a dietary cornerstone.
Over time, the recipe evolved, incorporating spices and butter to enhance its richness, reflecting both resourcefulness and a desire to elevate simple fare into something extraordinary. By the 19th and 20th centuries, candied yams became a symbol of resilience and festivity, passed down through generations. Today, it remains a cherished dish, celebrated for its balance of sweetness and spice, embodying a legacy of cultural fusion and creativity.
Preheat your oven to 350ºF and position a rack in the center. Peel and cut 3 large sweet potatoes into 1-inch chunks. Place the sweet potatoes in a large pot, cover them with about an inch of water, and bring to a gentle boil over medium-high heat. Simmer for about 10 minutes, until the potatoes are just tender enough to be pierced with a fork but not fully cooked. Be careful not to overcook them.
Using a slotted spoon, carefully transfer the sweet potatoes to an 8x8-inch baking dish, arranging them in an even layer (reserve the cooking water). Pour 3/4 cup of the warm reserved cooking water into a measuring cup or bowl, add 1/2 cup packed dark brown sugar, and stir until dissolved. Mix in 1/2 teaspoon of vanilla extract.
Sprinkle 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg over the sweet potatoes. Pour the water and sugar mixture evenly over the sweet potatoes. Cut 1 stick of salted butter into cubes and scatter them over the potatoes.
