Candied Yams
Candied Yams
By Matt Horn
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Author:
By Matt Horn
Servings
6-8
Excerpted from Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ by Matt Horn. Photo by Andrew Thomas Lee.
If you celebrate holidays with family, candied yams are likely to make an appearance during a festive meal. This is a toned-down version of this dessertlike dish; some variations add toppings, like chopped pecans and even marshmallows. Serve with turkey, chicken, and a juicy smoked pork butt.
Ingredients
- 5 medium-size yams, peeled and cut into ½-inch (1 cm) slices
- ½ cup (1 stick, or 113 g) salted butter
- 1 cup (200 g) granulated sugar
- ¼ cup (60 g) packed brown sugar
-
1 teaspoon ground cinnamon
-
½ teaspoon ground nutmeg
-
¼ teaspoon ground cloves
-
¼ teaspoon ground ginger
- 1 tablespoon (15 ml) vanilla extract
Directions
- Preheat the oven to 350°F (177°C, or gas mark 4).
- Arrange the yams in a 9 × 13-inch (23 × 33 cm) baking dish.
- In a medium saucepan over medium heat, melt the butter.
- Add the granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and ginger to the butter and cook for about 2 minutes, stirring, until the sugars dissolve.
- Remove from the heat and stir in the vanilla. Pour the sugar mixture over the yams to coat. Cover the dish with aluminum foil.
- Bake the yams for 30 minutes. Remove the yams from the oven and baste them with the syrup in the pan. Re-cover the pan and bake for 15 to 20 minutes until caramelized.
- Remove the yams from the oven and let sit for about 10 minutes before serving.
