Candied Yams

Candied yams, garnet sweet potatoes, glazed with a brown sugar, ginger, cinnamon, orange sauce. Perfect for Thanksgiving and the holidays!
Ingredients

Main Course
  • 3 pounds garnet or ruby sweet potatoes (yams), peeled and cut into 2-inch chunks
  • Salt
  • 2 cups orange juice
  • 1-1 1/4 cups brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 4 Tbsp butter

For the glaze
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
Directions
  • Boil the sweet potatoes 5 to 10 min: Place the cut sweet potatoes in a pot and cover with a couple inches of cold water. Bring to a boil and add a generous pinch of salt. Boil the sweet potatoes for 5-10 minutes, or until you can just pierce them with the tines of a fork, but not fully cooked (you will continue to cook in the next step). Drain and set aside.
  • Simmer remaining ingredients: Mix the remaining ingredients (orange juice, brown sugar, ground ginger, cinnamon, butter) in a shallow, wide sauté pan and bring to a boil on high heat.
  • Add sweet potatoes, cook until sauce reduces to a syrup: Add the sweet potatoes and coat well with the sauce. Boil on high heat until the sauce reduces to a syrup, about 10 minutes. Serve hot.

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