Why Candied Yams are The Best Thanksgiving Side Dish
Candied yams are like a little preview of dessert, a treat for the sweet tooth before the serious business of pies and ice creams begin in earnest. As an adult, I now realize that candied yams properly occupy the middle position between the mashed potatoes and the cranberry sauce. Potatoes are starchy and rich with butter and cream, while the cranberry sauce is sweet and intensely tart. The yams borrow from each and by so doing bind the traditional Thanksgiving plate together. Know that with a dish so classic as candied yams, there are as many ways to make it as there are cooks! If you have a favorite way to make candied yams, please let us know about it in the comments.
Sweet potatoes are orange inside (or purple, and yes, sometimes white—and that can confuse things). There’s a good possibility that what your store marks “yams” are actually sweet potatoes, and they would work in this recipe. If you’re unsure, ask someone in the produce department for assistance.
How to Store Leftovers
Refrigerate leftovers, tightly covered, for 3 to 5 days. Reheat them covered in foil in the oven at 350°F for 10 to 15 minutes, just until they start bubbling. Or, reheat individual portions in the microwave. We don’t recommend freezing these candied yams. Their consistency will be mushy when defrosted.
What to Serve With Candied Yams
Mom’s Roast Turkey Creamy Baked Mac and Cheese Green Beans With Almond and Thyme Festive Beet Citrus Salad With Kale and Pistachios Glazed Baked Ham
More Sweet Potato Recipes to Try!
Sweet Potato Casserole With Pecans Sweet Potato Pie With Pecan Topping Classic Sweet Potato Pie Sweet Potato Casserole With Marshmallows Cranberry Sweet Potatoes
Boil the sweet potatoes for 5-10 minutes, or until you can just pierce them with the tines of a fork, but not fully cooked (you will continue to cook in the next step). Drain and set aside.
