Candied Yams Recipe is for old fashioned candied sweet potatoes made with corn syrup, butter and flavoring like Grandma made.
They are delicious with Ham, Chicken, Turkey or BBQ Pork.
Confused whether it's Yams? The truth is... there are two types of sweet potatoes; one type is lighter colored with a drier, somewhat mealy texture.
The other type, and sometimes
incorrectly called a "Yam", has a deep yellow or orange colored flesh,
and is softer, moister and sweeter.
The true yam is an entirely different vegetable in the United States that is imported from another country and is hard to find.
The U. S. Department Of Agriculture requires labels listing 'Yams' also state 'Sweet Potatoes', when that's what they actually are.
Wash potatoes and place in a medium saucepan.
Cover with water.
Cook on medium heat until water comes to a boil.
Reduce heat to low and cook 25-30 minutes until potatoes are soft but still slightly firm.
Test by sticking a fork into one of the potatoes.
Drain and cool potatoes thoroughly.
Carefully remove their skins as they are fragile after cooking and you want them to remain whole.
Place them in the refrigerator a few minutes to help them firm up so you can handle them easier.
Slice potatoes in half or thirds (if they are thick) lengthwise.
Place the slices in a baking pan in a single layer without them touching each other.
Place syrup, sugar, salt, butter and flavoring in a small sauce pan.
Bring to a boil and continue boiling 1 minute.
Remove from heat and spoon over sweet potatoes.
Place in a preheated oven 400F. and cook for 30 minutes or until done, turning once after 15 minutes.
Baste slices 2 or 3 times during cooking.
If you prefer your yams browned place
under broiler 5 minutes until lightly browned and turn over and brown
the other side an additional 5 minutes.
Serve hot. (Leftovers are actually juicy and delicious served cold right out of the refrigerator)
This Candied Yams Recipe produces a sweet side dish, true to it's candy name.
It is excellent served with ham (pork of any kind) and turkey or chicken.
They also go
well with Boston Baked Beans.
Tip: Double recipe for a crowd.