Candied Yams

Recipe courtesy Rhea P. Smith, Executive Chef of Soul Cafe, NYC

Rated: 3 stars out of 5Rate itRead users' reviews (11)

RECIPE
COMMENTS & REVIEWS(11)

Cook Time:
25 min
Level:
--
Yield:
4 to 6 servings

Times:

Prep: --
Inactive Prep: --
Cook: 25 min
Total:: 25 min

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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
1/4 cup 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.

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Comments & Reviews

recipe Candied Yams
Jo Lumberton, NJ 11-15-2009
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Horrible Recipe
Rated: 1 stars out of 5

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.Read more
recipe Candied Yams
Topaz Atlanta, GA 12-26-2008
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25 Minutes????? Add about 1 1/2 hours to the cook time. Trust me!
Rated: 5 stars out of 5

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!.Read more
recipe Candied Yams
Maianne Provo, UT 11-27-2008
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Too soupy
Rated: 2 stars out of 5

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.Read more
recipe Candied Yams
Anonymous 12-24-2006
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ummm,hmmm, good!
Rated: 4 stars out of 5

This is the best recipe I have tasted in a long time, Thanks.
recipe Candied Yams
Anonymous 05-16-2006
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tasty and easy to bake
Rated: 4 stars out of 5

Very good and easy to bake. I like the glozy finish.
recipe Candied Yams
jacquie las vegas, NV 12-24-2005
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Oops...Was It Something I Did?
Rated: 3 stars out of 5

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!Read more