Candied Yams
Total Time
1 hour 20 minutes
Prep Time
20 minutes
Cook Time
1 hour
Rating
5 out of 5 stars
(8)
Ingredients
8 servings
- 1 cup freshly squeezed orange juice
- ½ cup dark brown sugar
- ¼ cup unsalted butter
- Kosher salt and freshly ground black pepper, to taste
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon finely chopped fresh rosemary
- 3 pounds sweet potatoes, peeled and cut into 1/2-inch slices
- ½ cup pecan halves, chopped
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Preparation
Step 1
Preheat oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
Step 2
In a small saucepan over medium heat, combine orange juice, brown sugar, butter, 1 teaspoon salt and 1/4 teaspoon pepper until butter has melted, about 4 minutes. Remove from heat; stir in vanilla, cinnamon, nutmeg and rosemary.
Step 3
Place potatoes into the prepared baking dish; stir in orange juice mixture.
Step 4
Place into oven and bake, covered, for 40 minutes. Uncover; continue to bake for an additional 20 minutes, basting every 7-8 minutes until potatoes are tender and orange juice mixture is syrupy. Season with salt and pepper, to taste.
Step 5
Serve immediately, garnished with pecans, if desired.
Step 6
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Chef's notes
Use firm potatoes. Look for small to medium evenly shaped potatoes that are firm with smooth and taut skin.
Cut in uniform size. Slice the sweet potatoes in similar size for even cooking.
Use dark brown sugar. Dark brown sugar contains more molasses than light brown sugar, providing stronger and deeper flavors of caramel and toffee.
Fresh herbs are best. Although you can substitute dried herbs, fresh herbs deliver the best kind of flavor.
Add finishing touches. Add a little bit of orange zest, fresh herbs or chopped pecans.
