Description
Stovetop Candied Yams are tender, buttery, tangy, and sweet with a delicious brown sugar citrus glaze. This easy and simple Thanksgiving side dish is quick to prepare making it the perfect stress-free side.
Ingredients
- 2 pounds yams or sweet potatoes, peeled and sliced into 1-inch thick rounds (about 4 yams)
- 1/2 cup butter
- 1 cup orange juice
- 1/2 cup dark brown sugar (up to 1 cup for traditional very sweet candied yams)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- pecans, chopped (optional, for serving)
- fresh rosemary (optional, for serving)
Instructions
- Place yams in a large pot and cover with water to cover them by about an inch. Heat over high heat and bring to a boil. Boil until the yams are slightly soft, about 5 minutes. Drain well and place the yams back in the pot.
- In the same pot with the yams, add butter, orange juice, sugar, cinnamon, vanilla extract, and salt. Stir well and bring the sauce to a boil. Reduce heat to low and simmer for 10-15 minutes until the sauce becomes syrupy and the yams are fully cooked.
- Transfer to a serving dish and serve warm.
Notes
How to store: Store leftover candied yams in an airtight container in the refrigerator for up to 4 days.
How to reheat: Reheat leftover candied yams by roasting in a 350F preheated oven for about 10 minutes until warmed through, or in a 350F air fryer for 5 minutes until warm.
How to freeze: Spread leftover candied yams on a parchment paper lined baking sheet and freeze for 2 hours. Then transfer them into a freezer bag and freeze for up to 3 months. Reheat your desired serving size straight out of the freezer by sautéing until heated through and crisped up. You can also bake it from frozen, microwave, or air fry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American