Candied Yams
Candied yams, or candied sweet potatoes, from author Nancy Johnson's family recipe
Ingredients
- 2 pounds sweet potatoes peeled and cut into 1/2" slices
- 2 tbsp butter (unsalted)
- 1/2 cup granulated sugar (organic)
Instructions
- Place all ingredients in a large Dutch oven (10-12" in diameter). Add water to just barely cover (about 2 cups). Turn burner to medium.
- When butter is melted, stir once. The liquid should just be simmering, not boiling. Cook for about an hour, shaking the pan every 10 minutes (do not stir or the potatoes will break up) until tender but not falling apart or mushy. Use tongs or a fork to flip over any slices that are out of the liquid, so they cook evenly.
- Remove to a serving dish with a slotted spoon. Grate fresh nutmeg over the top and serve.
- Served at Thanksgiving, Christmas, and Easter with other sides like peas, corn, and macaroni and cheese.
Notes
Choose long skinny sweet potatoes to make slicing them easy. If you can only find big fat ones, cut slices into halves or quarters.