Easiest Way to Make Yam Magazine

Chef John's Candied Yams

Découvrez l'univers, les reportages fournisseurs et 30 recettes réparties entre « grande table » et « simple table » des plus grands.

Recipe Summary Chef John's Candied Yams

Sure, everyone knows orange-fleshed sweet potatoes aren't really yams, but it makes for a shorter name. I'm not a huge sweet side dish person, but I make an exception for these candied yams that use lemon instead of orange juice as a sweetener.

Ingredients | Yam Magazine

3 tablespoons kosher salt

2 quarts cold water

3 pounds orange-fleshed sweet potatoes, peeled and cut into 2-inch pieces

1 cup brown sugar

4 tablespoons unsalted butter

½ cup freshly squeezed lemon juice

¼ cup maple syrup

½ teaspoon ground ginger

¼ teaspoon ground cinnamon

1 pinch cayenne pepper

Salt to taste

Chopped pistachios, pecans, or walnuts for garnish

Directions

Stir salt into 2 quarts cold water in a large pot. Transfer sweet potato pieces to pot and place over high heat; bring to a simmer. Reduce heat to medium-low and simmer until potatoes are not quite tender but still cooked, 5 to 7 minutes. Use the tip of a knife to test for doneness. Drain.

Place brown sugar, butter, lemon juice, maple syrup, ginger, cinnamon, cayenne, and pinch of salt in a skillet. Place over medium-high heat, stirring until glaze ingredients melt and start bubbling. Continue cooking, stirring occasionally, until mixture begins to thicken up, 4 to 6 minutes.

Transfer drained sweet potatoes to skillet. Raise heat to high and cook and stir until potatoes are coated with glaze and very tender, and glaze has thickened, 5 to 8 minutes. Transfer to serving dish; garnish with chopped nuts.

If you're using fine salt instead of kosher salt, use about 5 teaspoons fine salt instead of 3 tablespoons of kosher salt.

Info | Yam Magazine

prep: 10 mins cook: 20 mins total: 30 mins Servings: 8 Yield: 8 servings

TAG : Chef John's Candied Yams

Side Dish, Vegetables, Sweet Potatoes,