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Grandma's southern-style candied yams have been passed down through generations in my family. These sweet spuds simmer gently in melted butter, brown sugar, and aromatic spices until they're melt-in-your-mouth tender. That little kick of concentrated orange juice adds a tangy brightness that turns these humble tubers into an irresistible comfort dish everyone loves.
Soulful Southern Delight
Using a stovetop approach gives me full command of the process, watching that sticky glaze develop as the yams soften perfectly. My home gets filled with childhood memories as spicy, citrusy, and caramel notes blend together. Basic everyday ingredients come together to create something absolutely wonderful.
From My Table
- Pinch of sea salt
- Orange juice concentrate that works magic
- Pure vanilla extract
- Fresh nutmeg grated right before cooking
- Ground cinnamon from my spice drawer
- Real butter always, no substitutes
- White sugar for perfect sweetness
- Dark brown sugar for deep molasses flavor
- Vibrant orange-fleshed sweet potatoes
Creating Wonder
- Worth the Wait
- Remove from stove let them sit a moment before you dish up
- Final Touch
- Remove lid raise the heat let that syrup get thick enough to coat each slice for about 10 minutes
- Low and Slow
- Once bubbling lower flame put lid on simmer roughly 50 minutes stirring occasionally
- Layer the Flavors
- Toss in both sugars butter all spices vanilla orange juice salt give everything a soft mix
- First Steps
- Strip sweet potatoes cut into even circles place them in your cooking pot
My Kitchen Tips
Go for sweet potatoes roughly the same size and cut them evenly so they'll cook at the same rate. Don't stir too hard or they'll break apart. The orange juice concentrate isn't optional—it really transforms the whole dish.
Get Ready Early
You can cook these up to three days before you need them and store them covered in your refrigerator. Warm them slowly on the stove when you're ready to eat. They actually taste even better after sitting for a day or two.
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Tasty Companions
These yams work wonders on your Thanksgiving table right beside the turkey and trimmings. They're also fantastic with a Sunday batch of crispy fried chicken or paired with smoky greens and rich, creamy macaroni and cheese.
Frequently Asked Questions
- → Can I prepare them early?
Absolutely, you can assemble them up to 3 days in advance. They taste even better after sitting.
- → How do I test for doneness?
Use a fork to check if it easily slides into the yams. They should also feel tender when eaten.
- → Can I tweak the sweetness?
Sure, adjust the sugar to your taste. Start light and add more. You can dilute sweetness with extra butter or water.
- → Why slice into thick rounds?
If they’re cut too thin, they’ll probably fall apart. This size keeps them soft but whole.
- → What if my syrup thickens too much?
Add a splash of water to loosen it up and stir till you like the texture.