Yummy Candied Yams

I love the idea of cooking the yams on the stovetop, which came out really well and freed space in the oven. I did change the recipe quite a bit though, I used brown sugar and about half the amount called for in the recipe. I also used about half the amount of butter. Sometimes I add pecans and let them glaze into the syrup.

I made this today for extended family Thanksgiving dinner. I had 6 large yams, which almost filled a Dutch oven when cubed, so i estimated a doubled recipe. Rather than a number of potatoes a pounds or cups quantity would be much easier to get the right amount, because 4 can be anything from a pound to 5 pounds.. I mostly followed the recipe, but other than the pre-measured butter I just estimated amounts. Recipe changes include boiling the yams a few minutes, then draining virtually all the water, but as many others have said, I should have gotten rid of ALL of the water to avoid watery sauce. There was no danger of scorching the yams. I also added a tablespoon of cinnamon, about 1/2 tsp of cloves, nutmeg and allspice and a little less sugar, and added about 2 cups of dark brown sugar. When the yams looked done I removed them with a slotted spoon and tried to reduce the syrup to make it thick. I finally added 1 tsp of corn starch to help, and finally thickened it by letting the sauce cool some. Then I added it to the yams in a baking dish, where it was just thick enough. I added mini Kraft marshmallows (I’ve used generic marshmallows before, but they didn’t taste like Kraft!). I put the dish in the oven at 350 for about 20 minutes until the marshmallows got golden. The family loved them, and ate almost all of them! It was really more of a dessert than a side dish, so if you don’t want it that sweet use the recipe amount of sugar.

Loved it! I used one cup of brown sugar and one cup of white and cooked uncovered for the last 30 mins

This was my first time making candied yams and they taste wonderful. I made half the batch. And added cinnamon and nutmeg with less water