Candied Yams Recipe
Our amazing Brown Sugar Pecan Candied Yams recipe is a decadent side dish that will level up any holiday table!
Ingredients
- 3 medium-sized yams
- 1/2 cup brown sugar can sub coconut sugar
- 1/4 cup granulated sugar
- 1 teaspoon bourbon
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1 stick butter can sub dairy-free
- scant lemon zest
- 2 teaspoons vanilla extract
- 3/4 cup pecans chopped, divided
Instructions
- Prep: Preheat oven to 375 degrees F.
- Yams: Use a vegetable peeler to remove the outside skin of the yams and then cut into 1/2 inch circles.
- Sauce: Put the sugars, bourbon, cinnamon, nutmeg, salt, butter, and a little sprinkling of lemon zest in a small saucepan. Bring to a medium-high heat, mix and let butter melt until everything is fully combined. Taste and feel free to add another teaspoon of bourbon, if desired.
- Baking Dish: Place half of the yams in the bottom of a 9x13 baking dish. Pour about half of the butter sauce over the yams, along with half of the pecans. Place the rest of the sliced yams on top, add the rest of the sauce on top, and the remaining chopped pecans.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and continue baking for 5 more minutes. Yams should be tender but still form. If a fork can easily pierce them, they're done perfectly!
- Serve: Give the candied yams a good stir to make sure they are all coated in the delicious sauce before serving.
Notes
- Make ahead: Follow steps 1-4 waiting to add the pecans until you're ready to bake. Cover and store in a refrigerator until you're ready to cook.
- Candied yams from can: You can used canned yams, but know that the texture will be much soften than if you use fresh yams. Drain canned yams and reduce cook time to 25 minutes. Stir minimally to keep the yams from getting broken up.
- Dairy Free: option to swap out the regular butter for plant-based butter.
- Bourbon: love adding for the depth of flavor but feel free to omit.
Nutrition
Calories: 222kcal | Carbohydrates: 44g | Protein: 2g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 61mg | Potassium: 896mg | Fiber: 5g | Sugar: 14g | Vitamin A: 149IU | Vitamin C: 18mg | Calcium: 32mg | Iron: 1mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
