Sweet potatoes can be scary. Yes, scary. I’m sure many of us have experienced those overbearingly sweet, syrup laden versions that have made us say ‘no thanks!’
My style of sweet potatoes is loaded with flavor- NOT sugar. Especially during the holiday season where many of us pack on the pounds with luscious desserts, this is a great side dish which is how candied yams ought to be served. In my opinion, anyway.
You can make this recipe using organic potatoes and opting for any other organic ingredient to your liking.
How to Prepare Sweet Potatoes Candied Yams
Before we dive into the detailed directions, let’s take a look at the ingredients you’ll need:
Ingredients for Sweet Potatoes Candied Yams
- 3 lbs of sweet potatoes or yams, scrubbed well
- 2/3 cup of organic sugar
- 3/4 cup of light brown sugar
- 1/4 cup of dark brown sugar
- 1/4 cup of cinnamon
- fresh nutmeg (or a healthy sprinkling of powdered)
- 1 tbsp of vanilla extract
- 1 1/2 sticks of butter
- 1/2 tbsp of almond extract
- orange zest
- dash of vanilla rum
- large marshmallows (optional)
Directions for Sweet Potatoes Candied Yams
1. Scrub your potatoes well before you begin and make sure you boil a huge pot with water. Fill the pot up only a bit more than halfway. The potatoes are heavy and thus will push the water over the top as you place them in.
2. Slice the potatoes into rounds, keeping the peels on to cut down on prep time. Boil the potatoes in the rapidly boiling water for 15-17 minutes or until they are soft and tender.
3. Once boiled, cool the potatoes slightly and remove the peels. If the potatoes are overcooked and fall apart, don’t worry, they can still be used.
4. Put the peeled potatoes in a shallow baking dish and add the sugar, butter, and the rest of the ingredients. Mix thoroughly to combine all the ingredients and ensure they are evenly distributed.
5. Grate generous amounts of fresh nutmeg over the potatoes, covering the top layer. Mix it thoroughly. Use half the amount of nutmeg for orange zest. Sprinkle another light amount of cinnamon and nutmeg on top.
6. Preheat your oven to 425 degrees Fahrenheit (218 Celsius). Cover the dish with foil and cook for 20 minutes.
7. Remove the dish from the oven and add marshmallows on top. Add about 10 marshmallows and then keep the potatoes uncovered. Place the dish back in the oven and cook for another 10 minutes.
8. Once done, stir the melted marshmallows through the potatoes. Serve the flavorful and rich Sweet Potatoes Candied Yams as a delightful side dish.
Tips:
- For an extra crispytopping, broil the dish for a few minutes after adding the marshmallows.
- Feel free to adjust the amount of sugar and spices according to your taste preferences.
- If you don’t have almond extract or vanilla rum, you can omit them or substitute with other flavors like maple syrup or caramel extract.
- Adding a sprinkle of chopped pecans or walnuts on top before baking can add a delightful crunch to the dish.
- If you prefer a smoother texture, you can mash the cooked sweet potatoes instead of slicing them.
Q: Can I prepare Sweet Potatoes Candied Yams in advance?
A: Yes, you can prepare the dish in advance. After baking the sweet potatoes, let them cool completely, then cover the dish and refrigerate. When you’re ready to serve, reheat the dish in the oven at 350 degrees Fahrenheit (175 Celsius) until heated through. Add the marshmallows and follow the remaining cooking instructions.
Q: Can I use regular potatoes instead of sweet potatoes?
A: While this recipe specifically calls for sweet potatoes or yams, you can certainly experiment with regular potatoes. However, keep in mind that the flavor and texture will be different from the traditional Sweet Potatoes Candied Yams.
Q: Can I make this dish vegan-friendly?
A: Absolutely! You can make a vegan version of this dish by substituting dairy-free butter or margarine for the regular butter. Additionally, ensure that the marshmallows you use are vegan-friendly, or you can skip them altogether.
Q: Can I freeze Sweet Potatoes Candied Yams?
A: Yes, you can freeze the dish. After baking, let it cool completely, then transfer it to an airtight container or freezer-safe dish. Label and freeze for up to 3 months. To reheat, thaw the dish overnight in the refrigerator and then bake in the oven at 350 degrees Fahrenheit (175 Celsius) until heated through.
Q: Can I adjust the amounts of sugar and spices to suit my taste preferences?
A: Yes, feel free to adjust the sugar and spices according to your taste preferences.
Q: Can I substitute almond extract and vanilla rum with other flavors?
A: Yes, you can substitute almond extract and vanilla rum with flavors like maple syrup or caramel extract if you don’t have them.
Q: Are marshmallows necessary for this recipe?
A: Marshmallows are optional. You can add them as a topping for an extra touch of sweetness and texture.
Q: How do I achieve a crispier topping for the marshmallows?
A: To achieve a crispier topping, you can broil the dish for a few minutes after adding the marshmallows.
Sweet Potatoes Candied Yams
Ingredients
- 3 lbs of sweet potatoes or yams scrubbed well
- 2/3 cup of organic sugar
- 3/4 cup of light brown sugar
- 1/4 cup of dark brown sugar
- 1/4 cup of cinnamon
- fresh nutmeg or a healthy sprinkling of powdered
- 1 tbsp of vanilla extract
- 1 1/2 sticks of butter
- 1/2 tbsp of almond extract
- orange zest
- dash of vanilla rum
- large marshmallows optional
Instructions
- Scrub your potatoes well before you begin and make sure you boil a huge pot with water. Fill the pot up only a bit more than halfway. The potatoes are heavy and thus will push the water over the top as you place them in.
- I like to slice the potatoes up- cut off a thin layer on each end and then cut them into rounds. This will ensure that they cook faster. Keep the peels on to cut down on prep time. When they are fully boiled, you can pull them right off very easily.
- After boiling the potatoes, cool them slightly and remove the peels. They should be soft and tender to the touch, but not mushy. If you add the potatoes sliced to the rapidly boiling water, they won’t take more than 15-17 mins to cook fully. If you’re not sure if they’re done or not, stick a fork in them. If the fork goes right through, they are perfect. If the potato falls apart, they are probably a little overcooked, but no worries we can still use them!! If the fork gives resistance, they need another few minutes.
- Once all of your potatoes are peeled, put them in a shallow baking dish and get ready to season. You're going to use all of your ingredients, starting with the sugar first and mix in as you go. Your potatoes ought to still be hot, so add the butter which will melt and mix it completely throughout the potatoes as you combine every other ingredient.
- When grating in the fresh nutmeg, be generous. You want to get the top layer of the potatoes fully covered with nutmeg and then mix it thoroughly. With the orange zest, you only require about half the amount of nutmeg. Once all of your dry and wet ingredients have been added, do a final mix and add another light sprinkling of cinnamon and nutmeg on the top.
- Cooking
- Preheat your oven to 425 degrees Fahrenheit (218 Celsius). Cover your dish with foil and cook for 20 minutes. Then, remove the potatoes and add the marshmallows. add about 10 marshmallows and then keep the potatoes uncovered and allow them to cook another 10 minutes.
- Once you remove the potatoes this time, stir the now gooey and fully melted marshmallows through and serve. You'll be left with a flavorful, rich candied yams dish that will be sure to please for holidays or for any meal that you want to jazz up.
