Recipe: Stovetop Candied Yams

Believe it or not, the most popular way to make candied yams is in the oven. However, I have came to the conclusion that the BEST way (purely subjective) to make them is on the stovetop. I say this because the stovetop gives them the perfect softness in the middle and the slightly hard but caramelized edges.

Here’s what you’ll need:

1 Large Yam (surprisingly feeds 2-3 people)

1/2 Cup of Brown Sugar

1 Cup of Sugar

1 tbs. of vanilla flavoring

1/2 tbs. Nutmeg

1 tbs. Cinnamon

1/2 tsp Salt

2 tbs. butter/margarine (1/2 of half a stick)

2 cups of water

This recipe takes about 20-25 min. including prep time.

1) Peel yams and cut into slightly thin (a little thicker than a kettle chip) circles.

2) Place yams into boiling water.

3)Remove yams from pot of boiling water once a knife is able to be easily inserted into middle of yam.

4) Transfer yams with spatula (keeps shape of circle intact) to a different skillet that only has 1/2 cup of water.

5) Once added to new skillet, add brown sugar, 1/2 cup of sugar, cinnamon, nutmeg and vanilla. Do NOT add butter yet.

6) Once 90% of the water has boiled out, now add the butter and the other half cup of sugar. The yams will begin to “fry” and this is what is going to give you you’re hardened edges.

7) Continue to flip (do not stir if you want to keep the shape) the yams until all water had boiled out.

Then serve and enjoy!

Be sure to also check out my recipe below on some damn good chili!

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