Are you one of those people who only (ok, “restrictively”) cooks with a few pantry ingredients? then Paula Deen’s southern candied yams is perfect for you.
This recipe is for those who are looking to add some spice to their lives. In other words, this dish will have you coming back for seconds and thirds at dinner with your family and friends — what more could you want?
This candied yams recipe is a perfect way to make sweet potatoes even more tasty than you’ve ever thought possible! Plus, this recipe isn’t just for the holidays; you can enjoy this amazing recipe year-round.
Her signature dish is made using a combination sweet potatoes, bit of oil, butter, brown sugar, and corn syrup.
What Are Candied Yams?
Candied yams are a holiday-time staple and classic Southern dish. These vegetables are usually boiled, then coated in butter and brown sugar, and baked until they’re caramelized.
There are a variety of ways to make this dish. You can use frozen, or even canned sweet potatoes. But if you want the best recipe results you should be using fresh sweet potatoes from your local supermarket.
Should I Boil or Bake the Yams?
When cooking the yams, you’ll need to decide whether you’re going to boil or bake them for this classic Southern dish. The simple answer to this question is baking! Baking will make it easier to get a more caramelized taste, which is what Paula Deen’s candied yams recipe is all about.
You can also check out Paula Deen’s recipe for sweet potato casserole for another way to enjoy that wonderful Southern taste! The dish will have you coming back for more year after year.
How To Make Paula Deen’s Candied Sweet Potato Yams From Scratch
- 1 large sweet potatoes, peeled and cut into 1/2 inch cubes or rounds
- 8 tablespoons unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1/4 cup corn syrup
- 2 tbsp vegetable oil
- 1/4 cup water
- 1/4 teaspoon ground nutmeg or ginger (optional)
- 1/2 teaspoon ground cinnamon (optional)
First of all, we are going to roast bake the sweet potatoes.
Start by preheating your oven to 450 degrees F.
Next, coat and cover the sweet potatoes in vegetable oil, place and spread evenly on a baking sheet and bake them for 30 minutes, or until they’re fork tender.
While you’re waiting for the yams, you can move onto the next steps. Take a medium saucepan that is lightly coated with cooking spray and add in the butter, brown sugar, corn syrup, and water.
Next, bring it to a boil over medium heat. Continue cooking and stir occasionally until the sugar is dissolved and mixture is thick and lightly bubbly. Finally, add in the spices of your choice if you’re adding any (nutmeg and cinnamon). Reduce the heat to low and let it simmer for 5 minutes.
Once your sweet potatoes are done, pour the sauce evenly over them before serving.
Offering a sweet and savory side-dish for any meal of the day, Paula Deen’s candied yam recipe is perfect for your holiday table or year-round.
Paula Deen’s Candied Yams
- 4 large sweet potatoes peeled and cut into 1/2 inch rounds
- 1/2 cup light brown sugar
- 2 tbsp vegetable oil or oilive oil
- 1/2 cup butter or 8 tbsp
- 1/4 cup water
- Preheat oven to 450 degrees F.
- Toss and coat the cut sweet potatoes in vegetable oil.
- Transfer sweet potatoes evenly on a baking sheet. Then place in the oven and bake for about 30 minutes or until tender soft and caramelized. While you're cooking them keep an eye on them because once they turn all dark you may have to take them out of the oven to prevent burning.
- Use a saucepan over medium-high heat. Lightly coat with cooking spray and add in the butter, brown sugar, corn syrup, and water.
- Continue stirring until sugar is fully dissolved. Bring to a boil then reduce the heat and simmer for about 5 minutes. You want a thick and lightly bubbly mixture before taking it off the heat.
- Once your sweet potatoes are ready, pour the sauce and evenly coat before serving.
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