Soul Food Candied Yams (Printer View)

Tender yams coated in brown sugar syrup, skillet-cooked to a glossy, caramelized finish with warm spices.

# What You'll Need:

→ Yams

01 - 3 large yams (approximately 2 pounds), peeled and cut 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

# Method Steps:

01 - Melt butter in a large 12-inch skillet over medium heat. Add brown sugar, water, cinnamon, nutmeg, and salt. Stir continuously until sugar dissolves and mixture begins to simmer.
02 - Arrange yam slices evenly in the skillet, turning each slice to coat thoroughly with the syrup mixture.
03 - Cover skillet and cook over medium-low heat for 20 minutes, gently stirring and turning yams occasionally to ensure even glazing.
04 - Remove lid and increase heat to medium. Continue cooking for 10 to 15 minutes, spooning syrup over yams frequently, until fork-tender and sauce reaches thick, glossy consistency.
05 - Stir in vanilla extract and combine thoroughly with the yam mixture.
06 - Transfer to serving dish and sprinkle with chopped pecans if desired before serving.

# Expert Advice:

01 -
  • The syrup reduces into something glossy and intense, clinging to every slice like liquid gold instead of sitting at the bottom of a dish.
  • No marshmallows needed—the caramelized edges and vanilla-kissed sauce are the real stars here.
  • You can have this ready faster than most side dishes, yet it tastes like you've been tending it all afternoon.
02 -
  • Don't skip the uncovered cooking stage—that's where the syrup actually becomes syrup instead of staying thin and watery, and where the yam edges develop that caramelized richness that makes this dish sing.
  • If your yams are particularly thick or you cut them unevenly, they won't cook at the same rate, so take an extra minute to arrange them by thickness so the thinner pieces end up in the center where they cook slower.
03 -
  • Cut your yams as uniformly as possible—even variations of a quarter-inch will affect cooking time, so take the extra minute to make them consistent.
  • If your syrup looks thin after the uncovered cooking period, you can remove the yams to a serving dish and let the syrup reduce for another few minutes over medium-high heat until it coats a spoon and turns glossy.
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