Candied yams are probably one of my top 5 favorite holiday foods. Even when it’s not the holiday time, candied yams are just always a hit!! Growing up I loved when my mother made yams! They were always sweet, buttery, seasoned with just the right amount of cinnamon, and of course tender. Yams, along with baked macaroni and cheese, were actually my favorite side dishes to make.
This recipe is so easy to make because once you have sliced your potatoes and made your sauce, the slow cooking process cooks these yams down to a tender potato yet still firm. I call these The Best Candied Yams because y’all they just melt in your mouth and the warm spices come together so well. If you’re in charge of candied yams for the holidays or Sunday dinner this is the recipe you make; everyone will loooove them!
How to make the best candied yams ever!
Peel your yams with a peeler. I like using this one from pampered chef but use what you have. Another way I like to remove the skin is to slice the potatoes first and then cut the skin off the slices. Once you have peeled the skin, cut the potatoes into 1/2 inch think slices and the place them into your baking dish.
In a medium sauce pan and over medium heat, melt the butter and then add in the sugars. Whisk in the juice and heavy cream until it’s creamy. Add in the cinnamon, nutmeg, maple syrup, and mix well. Remove the pot from the heat and stir in the vanilla extract.
Pour the sugar mixture over the potatoes and coat the potatoes well. I like to massage the mixture into the potatoes with my hands. Cover the dish with aluminum foil and bake for 40 minutes. After 40 minutes remove the foil, baste the potatoes, and bake for another 20 minutes.