Chef John's Candied Yams
Description
This recipe for candied yams uses lemon instead of orange juice as a sweetener. Top with chopped pistachios or pecans for a beautiful holiday side dish.
Ingredients
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3 tablespoons kosher salt
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2 quarts cold water
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3 pounds orange-fleshed sweet potatoes, peeled and cut into 2-inch pieces
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1 cup brown sugar
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4 tablespoons unsalted butter
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1/2 cup freshly squeezed lemon juice
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1/4 cup maple syrup
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cinnamon
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1 pinch cayenne pepper
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Salt to taste
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Chopped pistachios, pecans, or walnuts for garnish
Directions
1
Stir salt into 2 quarts of cold water in a large pot. Transfer sweet potato pieces to the 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.
2
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, 4 to 6 minutes.
3
Transfer drained sweet potatoes to a skillet. Increase heat to high; 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.