Candied Yams
Candied Yams
Melt 3 Tb. butter in a large skillet. As butter starts melting, place ½-inch thick slices of peeled raw yams in butter. Top with 1/3 to 1/2 cup brown sugar (depending on taste). Put lid on pan and cook at medium to low temperature 15 minutes. Turn yams over about halfway through the cooking process. When yams are nearly tender, remove lid so moisture can evaporate off, leaving more of the “candy” on the yams. No need to add water when you start cooking them if you use a low temperature.
{Just to add my two cents Becky... :) We have a lot of cooks in our kitchens.}
Note from Tiffany--Mom has switched to this way of making candied yams, but I still bake mine first. I know it adds another step but I like how they turn out. So, if you want to do it the old fashioned way you bake your sweet potatoes (yams) until soft (I usually do this the day before), cool them, slip the peels off, slice them, and then add to the butter and brown sugar mixture in the frying pan. After a while you turn them and make sure they are thoroughly coated with the candied mixture. You can keep the lid off. When some are done just remove them to a casserole dish (cover to keep warm) and add more yams to the frying pan. Mom would make these in a large electric skillet. We never would add marshmallows, but my husband likes them so I occasionally will add some marshmallows on top of the candied yams and broil them in the oven. {gasp...don't everyone faint!} :)
Note from Mom--Baked first and then candied are really the best, but this other way works well also.
Happy Thanksgiving!
Another photo.
Melt 3 Tb. butter in a large skillet. As butter starts melting, place ½-inch thick slices of peeled raw yams in butter. Top with 1/3 to 1/2 cup brown sugar (depending on taste). Put lid on pan and cook at medium to low temperature 15 minutes. Turn yams over about halfway through the cooking process. When yams are nearly tender, remove lid so moisture can evaporate off, leaving more of the “candy” on the yams. No need to add water when you start cooking them if you use a low temperature.
{Just to add my two cents Becky... :) We have a lot of cooks in our kitchens.}
Note from Tiffany--Mom has switched to this way of making candied yams, but I still bake mine first. I know it adds another step but I like how they turn out. So, if you want to do it the old fashioned way you bake your sweet potatoes (yams) until soft (I usually do this the day before), cool them, slip the peels off, slice them, and then add to the butter and brown sugar mixture in the frying pan. After a while you turn them and make sure they are thoroughly coated with the candied mixture. You can keep the lid off. When some are done just remove them to a casserole dish (cover to keep warm) and add more yams to the frying pan. Mom would make these in a large electric skillet. We never would add marshmallows, but my husband likes them so I occasionally will add some marshmallows on top of the candied yams and broil them in the oven. {gasp...don't everyone faint!} :)
Note from Mom--Baked first and then candied are really the best, but this other way works well also.
Happy Thanksgiving!
Another photo.
Comments
Post a Comment