Candied Yams

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

Rated: 3 stars out of 5Rate itRead users' reviews (15)

RECIPE
COMMENTS & REVIEWS(15)

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 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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Comments & Reviews

recipe Candied Yams
Juanita Virginia Beach, VA 11-26-2009
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Awesome!
Rated: 5 stars out of 5

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!Read more
recipe Candied Yams
Amber Quantico, VA 11-26-2009
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Why so much liquid???
Rated: 2 stars out of 5

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. Read more
recipe Candied Yams
kim tacoma, WA 11-26-2009
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yummmy,you always have to go slow with new recipe,little this.then maybe more.
Rated: 5 stars out of 5

Yummy..I add marshmallow...happy thanksgiving...
recipe Candied Yams
Jose Mount Laurel, NJ 11-21-2009
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Cut the Liquid in Half!
Rated: 2 stars out of 5

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.Read more
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