I have to admit- the first time I ate candied yams was not that long ago. Growing up, we ate yams, but it was not the kind of yams that are featured in the menu of southern food restaurants. My mother either fried (delish!) or boiled white yams on the stove and they were served with spicy tomato and pepper based stew.

As I’ve learned, the yams used for candied yams are actually “sweet potatoes,” the type of potatoes used to make sweet potatoes fries. These sweet potatoes are readily available in just about every grocery store I’ve been to, unlike the type of yams I ate growing up. The sweet potatoes are much smaller than yams, but tend to be bigger than regular potatoes.

Sweet Potato

Since the first time trying Candied Yams, I’ve ordered it at most of the southern restaurants I frequented, along with a favorite meal (mac and cheese!). The dish is sweet and filling, and has a velvety texture. My version of candied yams below is quick, simple, and easy to make. Once the sweet potatoes are peeled and cubed, the rest of the work is done in the oven. These candied yams are great when paired with fried chicken and collard greens. Enjoy while hot!

Ingredients

• 2 Sweet Potatoes
• 4 Tablespoons Butter, cubed
• 2 Tablespoons White Sugar
• 3 Tablespoons Brown Sugar
• Salt

Directions

1. Preheat oven to 375 degrees. Lightly butter a foiled pan.
2. Peel sweet potatoes and cut in cubes. To easily peel the potatoes, it helps to cut the potatoes in half and then peel the outside of each side.
   

   Sweet Potato cut in half

3. Place cubed sweet potatoes on foiled pan. Ensure potatoes are spread out evenly throughout the pan.
   

   Cubed Sweet Potatoes

4. Evenly distribute cubed butter and sugars over the potatoes. Sprinkle a dash of salt.
5. Cover potatoes with foil and bake for 30 minutes. Mix potatoes around to ensure even coating of sugar and butter. Bake for an additional 30 minutes or until potatoes are golden brown.
6. Serve immediately.
   

   Ready to Serve Candied Yams