Soul Food Candied Yams (Printable Version)

Tender yams glazed with brown sugar and butter, cooked skillet-style for rich caramel notes.

# What You'll Need:

→ Yams

01 - 3 large yams (approximately 2 pounds), peeled and sliced into 1/2-inch thick rounds

→ Syrup

02 - 1 cup packed light brown sugar
03 - 6 tablespoons unsalted butter
04 - 1/4 cup water
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 teaspoon salt
08 - 1 teaspoon pure vanilla extract

→ Optional Garnish

09 - 1/4 cup chopped pecans

# Directions:

01 - Melt butter in a large 12-inch skillet over medium heat, then add brown sugar, water, cinnamon, nutmeg, and salt. Stir continuously until sugar dissolves and the mixture reaches a gentle simmer.
02 - Arrange yam slices evenly in the skillet in a single layer, turning each slice to ensure complete coating with the syrup mixture.
03 - Cover the skillet and reduce heat to medium-low. Cook for 20 minutes, gently stirring and turning the yams occasionally to maintain even glazing.
04 - Remove the lid and increase heat to medium. Continue cooking for 10 to 15 minutes, frequently spooning syrup over the yams until they reach fork-tender consistency and the sauce becomes thick and glossy.
05 - Stir vanilla extract into the yams and syrup until fully combined.
06 - Transfer to serving dish and sprinkle with chopped pecans if desired. Serve immediately.

# Expert Advice:

01 -
  • The buttery brown sugar syrup caramelizes into something almost like candy, but the yams stay tender underneath.
  • It's ready in under an hour, which means you can pull off a soul food classic without spending your whole day in the kitchen.
  • One skillet does all the work, and the result looks fancy enough to impress without any fussy techniques.
02 -
  • Don't skip the vanilla at the end—it's added late on purpose, so it doesn't cook off and disappear into the syrup.
  • If your syrup looks thin after the yams are tender, you can raise the heat and cook uncovered for a few extra minutes to reduce it down, but watch carefully so it doesn't burn.
03 -
  • Always arrange your yam slices in a single layer if possible, even if that means doing this in two batches—it's the difference between tender-skinned slices and mushy ones.
  • That final boost of heat after you remove the lid is what transforms the syrup from thin and soupy into thick and clingy, so don't skip it or rush through it.
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