Candied Yams

Total Time:
25 min
Cook:
25 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 4 pounds yams (or sweet potatoes), peeled and cut to large bite-sized pieces
  • 2 cups orange juice
  • 3 cups light corn syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest
  • 2 tablespoons flour
  • 1 1/2 cups light brown sugar, packed
  • 1 1/2 cups granulated sugar
Directions

Preheat oven to 350 degrees F.

Boil yams until slightly underdone, to avoid breaking. Strain, cool and set aside.

In a large container whisk together orange juice, corn syrup, cinnamon, nutmeg, vanilla and zest. In another bowl, whisk flour and both sugars together.

Put cooled yams in a deep baking dish, add dry ingredients and stir to coat. Pour liquid over yams and bake for 20 to 25 minutes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    I used this recipe for Thanksgiving of 2012. My first time making or putting the recipe together for yams. I only used the items I need it from this recipe. And, the family enjoyed. It was very tasty.
    Candied Yams are supposed to be thick?hence the term "candied". This recipe does not achieve that. They're extremely watery. I don't recommend this recipe at all if a thicker consistency is what you're looking for. If you do make this, you can halve the liquids as well bc it yields far too much to the potato ratio.
    yum! will make this again! yes, too much liquid, but i didn't use it all...i saved some and added it to sauteed onions and julienned carrots and sauteed together till carrots were still firm but can pierce with a fork! that was great too! i too topped off my candied yams with mini marshmallows. i like the idea of the pecans or even walnuts, will try next time, tho i'll probably chop them somewhat.
    I made this last year and it was a huge hit, even with members if my family who do not usually like candied yams. I add halved pecans for a little added crunch and because it is how I had them growing up. I also add mini marshmallows 5 minutes before it is done so that they are nicely toasted. Happy Thanksgiving everyone!
    THIS WILL BE MY FOURTH TIME MAKING THIS RECIPE FOR THE HOILDAYS.. MY FAMILY LOVES IT... I DO AGREE ITS TO MUCH LIQUID..AND IT DOES NOT THICKEN UP LIKE I WANT IT TO.. THIS TIME AROUND I WILL ADD LESS... I LOVE THE LEMON ZEST IT GIVES IT A GOOD ZING TO IT ...
    I omitted the lemon zest & added some butter. I will agree with everyone else there is way too much liquid. I also did not use as much corn syrup either. I will have to tweak this recipe if I try it again, it's still tasty though.
    Very tasty recipe!
    I made this recipe for Thanksgiving and realized when I got home that the bottle of corn syrup I bought was only 1 1/2 cups and not the 3 cups the recipe called for. Well, thank goodness because it was more than enough. When I stored the leftovers I had to pour lots of liquid down the drain. I would recommend using half the sugar and corn syrup the recipe calls for and maybe less orange juice. You also need to bake it for much longer than 25 minutes even if you make yams slightly undercooked prior. Use all the ingredients and be prepared to have it in the oven for at least 45 minutes. It does taste good, but needs a measurement modification.
    I made this recipe today without reading the reviews and it was a big mistake. The taste was very good, but it called for way too much sugar and liquids. The flavor was good, but it had way too much liquid after cooked for the recommended time. If you wanted to try this recipe I would suggest you cut all the ingredients in half except the yams. I hope this helps! :  
    Can you put the apps on the milestone mobile phone? I love Food network and I would love to download it on my Milestone. Thank you
    Tastes really good, but a little watery. I would just put half of the orange juice it calls for!
    Every year I usually make yams the same old way. this year I decided to try something different and boy am I glad I did. This recipe was a hit. Instead of using 2 cups of OJ I used one cup and used one cup of Bourbon. YUM!
    Tried this recipe for Thanksgiving today and it did not turn out as I wanted. The recipe called for far too much liquid. I baked for more than an hour and let it sit, and still it was soupy. It never thickened up. And I have never heard of a recipe using that much vanilla extract. It took over the flavors of the dish.
    Yummy..I add marshmallow...happy thanksgiving...
    Way too much liquid. Next time, I plan to cut the liquid in half. It came out too mushy. Even though it tastes great, it's not worth all the extra work. Regular yams with syrup does the trick just as well.
    I would never use this many ingredients for such a simple side..
     
    No offense, but it's just excessive.
     
    Sugar, brown sugar, cinnamon and a little butter. Sweet potatoes have their on water so if you toss them in a casserole dish, covered and leave them in the oven on 300 for and hour with the sugar and what not... PERFECTION! Dont mess with a good thing but add orange juice and lemons. But dont forget the Marshmallows and the end. Yum.
    This my first Christmas as the house chef. Like some others after the reccommended 30 minutes I was confused. My yams were hard and my sauce was soupy. My father reccommended leaving the yams in the oven for another hour and a half or two. I would check on them every thrity minutes, but they never burned. By cooking them slowly the yams just became more tender and delecious and sauce was syrupy and thick just like I like it. It was excellent!
     

     
    PS.: Also, cooking this dish longer will quiet the overpowering lemon zest flavor you might taste at first (but dont omit the lemon zest!). I hear the purpose of the lemon zest is to combat the sugariness of this dish so that it is perfect!.
    I didn't even use all of the liquid - there was just way too much. It was OK flavor wise, but just too soupy and too much lemon - and I didn't even put in all it called for. Next year, I'll just go back to sprinkling a little brown sugar and marshmallows.
    This is the best recipe I have tasted in a long time, Thanks.
    I don't think I cooked the yams throughly. They were too hard and not the consistancy that I wanted. So I improvised. I put them into my processor and made pureed potatoes out of them and they tasted GREAT that way! So when all else fails, IMPROVISE!
    I used this recipe on Thanksgiving and tossed the whole dish. All we could taste was the lemon zest. With all the sweet ingredients I thought these would be as sweet as my grandmothers candied yams. We were very disappointed.
    I made this for a luncheon and everyone loved it.
    Great recipe. I prpared it for Thanksgiving and it was a hit!
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    This recipe is featured in:

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