3. Add the sliced sweet potatoes into the sugar mixture, ensuring they are well coated. Let the sweet potatoes simmer in the syrup for about 10 minutes, gently stirring occasionally.
4. Carefully transfer the candied yams and syrup to a baking dish. Spread them out into an even layer.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
6. Remove the foil and continue to bake for an additional 20-30 minutes or until the sweet potatoes are tender and the syrup has thickened into a rich glaze.
7. Let the candied yams stand for a few minutes before serving, as the syrup will continue to thicken upon cooling.
Variations & Tips:
For a little extra complexity, you can incorporate a splash of bourbon or dark rum into the syrup mixture for a spirited twist. If you prefer a bit more texture, some cooks like to top their yams with chopped pecans in the last 10 minutes of baking—the nuts toast up beautifully in the oven and provide a delightful crunch. As for those beautiful leftovers, if any, they reheat wonderfully, or you can repurpose them into a sweet potato casserole or even pancakes the next morning. Always remember, the key to this dish is achieving the perfect balance of tenderness in the sweet potatoes and that luscious, sticky glaze — a harmony that’s sure to bring everyone back for seconds.
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