Maple Candied Yams
Published: Friday, April 18, 2025
Yams:
3 Tbsp. kosher salt
2 quarts cold water
3 lbs. orange-fleshed sweet potatoes, peeled and cut into 2° pieces
Glaze:
1 c. brown sugar
4 Tbsp. unsalted butter
½ c. freshly squeezed lemon juice
¼ c. maple syrup
½ tsp. ground ginger
¼ tsp. ground cinnamon
1 pinch cayenne pepper
Salt to taste
Chopped pistachios, walnuts or pecans for garnish
Stir salt into 2 quarts of cold water in a large pot. Transfer sweet potato pieces to the pot and place over high heat; bring to a simmer. Reduce heat to medium-low and simmer until potatoes are not quite tender but still cooked, 5-7 minutes. Drain.
Place brown sugar, butter, lemon juice, maple syrup, ginger, cinnamon, cayenne and pinch of salt in a skillet. Place over medium-high heat, stirring until glaze ingredients melt and start bubbling. Continue cooking, stirring occasionally, until mixture begins to thicken, 4-6 minutes.
Transfer drained sweet potatoes to a skillet. Increase heat to high; cook and stir until potatoes are coated with glaze and very tender, and glaze has thickened, 5-8 minutes. Transfer to serving dish; garnish with chopped nuts. —8 servings.
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