Grandma Hill’s Candied Yams


From Vivian Howard, Deep Run Roots
Yields 6 servings

2 Pounds potatoes, sweet
1/4 Cup sugar, dark brown, packed
1/2 Teaspoon cinnamon, ground
1/2 Teaspoon salt, Kosher
1/4 Teaspoon nutmeg, fresh grated
4 Tablespoons butter cut into cubes
1 Large orange zested

Tools Needed:
Edlund 12 inch Heavy Duty Tong with Lock
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid
Microplane 46020 Premium Black Zester/Grater

First, roast the sweet potatoes in their skins. Preheat the oven to 400 degrees. Line a cookie sheet with parchment, a brown paper bag, or foil. Make sure you select sweet potatoes that are similar in size so that they cook evenly.

Place potatoes on the baking sheet so they are not touching. Roast them on the middle rack of your oven. Once you start to smell them, probably after 45 minutes, give the potatoes a look. A little of the juice should have begun to leach out and caramelized. When the potatoes are done, their skins should have separated slightly from their flesh and they should pierce easily with a knife or fork.

Slip off the skins and slice them into 1 1/2-inch rounds. Lay the rounds flat on the bottom of a baking dish just large enough to hold them in a single layer, without them touching – about a half-inch separating each round.

IN a small bowl, mix together the sugar, cinnamon, salt and nutmeg. Sprinkle each round with equal parts of the sugar mixture and dot the tops with cold butter. Grate the orange zest right over the potatoes. Note: At this point, you can cover with foil and refrigerate until you are ready to bake and serve – so this is a great thing to prep the day before.

Bake for 30 minutes. Remove the foil and bake for another 10 minutes so they caramelize a little. You can serve these warm or at room temperature – whichever you prefer.


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