Tuesday, November 26, 2013

Southern Candied Yams (Sweet Potatoes)

Sweet potatoes baked in a spiced, sugar syrup.
Sweet potatoes baked in a spiced, sugar syrup.

Candied Yams


We eat a lot of sweet potatoes here in the Deep South, and especially in Mississippi and Louisiana, because they are state crops for us, fresh and in abundance, especially in the fall and winter months.

They always show up on our holiday tables of course, often in the form of gooey sweet potato casseroles covered in traditional marshmallows or a pecan praline topping, or dripping in a sugary syrup. Even with those dishes appearing on the table, you're also very likely to see a platter of them simply baked. We eat them year round that way!


Mama made them, and my mother in law always has them on the table for every major holiday dinner. I eat them very simply - just split and topped with butter mostly, maybe a little sprinkle of cinnamon sugar if I'm feeling adventurous. Some folks make them into mini sweet potato casseroles by mashing the pulp with some butter and spices and topping them with a pecan praline mixture or mini marshmallows before passing them under the broiler.

I call this recipe candied yams, because, well, that's what we call our sweet potatoes prepared this way in the South, even though we are well aware that they are not a true yam.

Here in The South, the terms "sweet potatoes" and "yams" are used synonymously, as one and the same, though most often, when a recipe calls for "yams" they are often referring to canned sweet potatoes. If you look carefully, somewhere in small type on the label of yams, you'll usually find the words "sweet potatoes."

I talk about all that in a bit more detail on my sweet potato post, which includes a number of ways to prepare them, from good ole baked to french fried, roasted, grilled and this yummy twice-baked version.


Just eat 'em - they're good!

Here's another great way to enjoy them and it's very simple. Unless you are cooking them in a skillet on the stovetop or in the slow cooker, you really do need to pre-cook sweet potatoes for this dish, otherwise they take much longer to cook completely through in the oven, will often still be raw in the center, and you risk burning the syrup and making the whole dish bitter. The good news is that it's something that you can do ahead of time. Instructions for cooking the sweet potatoes are with the full recipe below, in the section called "Cook's Notes." Just scroll to the bottom of the recipe.


Once they've cooled, peel them, cut them into chunks, or slices about 1/4 inch to 1/2 inch in size, layer them into your casserole dish, make the syrup, pour over, toss and bake!





Unable to view the printable below on your device? Tap/click here.


Posted by on November 26, 2013

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
131124/131114/131013/20101121BDSG
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2022 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed