In a world of gourmet Thanksgiving food, keep things traditional with yams in a sweet sauce
'Tis officially the season to get down to business in the kitchen! It seems like the whole world has gone crazy with gourmet versions of old-school favorites — which can be fun — but when it comes to Thanksgiving and Christmas feasts, there really is nothing like traditional candied yams (not to be confused with sweet potato casserole).
This recipe for candied yams from Monique at Divas Can Cook will remind you of being a child and the magical feeling you got when the whole family was gathered in a warm home, eager to go to town on the delicious meal Grandma made. The best part? Candied yams are a cinch to master.
Southern-baked candied yams recipe
4 large sweet potatoes
1 stick unsalted butter
2 cups white sugar
1/4 cup heavy whipping cream
2-1/2 – 3 teaspoons cinnamon
1/2 teaspoon nutmeg
Couple dashes ground clove
1-1/2 – 1 tablespoon real maple syrup
1/2 tablespoon real vanilla extract
Preheat the oven to 350 degrees F. Wash and dry the yams.
Cut off the tips of the yams and peel them, slicing them into 1/2-inch-thick circles.
Place the cut yams into a 12 x 9-inch casserole dish. Set side.
In a medium-size pot, melt butter over medium heat. Add sugar and stir until well blended. Add whipping cream and stir until creamy. Stir in cinnamon, nutmeg, clove, maple syrup and vanilla extract. Taste the mixture and add more spices to taste.
Pour the mixture over the yams and cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 to 25 minutes.
When serving, make sure to spoon extra sauce onto the yams.