Old School Southern Candied Yams | Cooking with Katie Cross
Old School Southern Candied Yams
10 mins prepServes 5
This Old School Southern Candied Yam recipe is a true southern staple. It features sweet and tender yams that are slow cooked and bathed in rich cinnamon sugar syrup.
0 Start by washing and peeling your sweet potatoes, then slice them into ½-inch thick rounds. In a small bowl, combine the brown sugar, white sugar, and a pinch of salt, stirring until well mixed.
1 In a pot, combine ¼ cup of water and the vanilla extract. Heat over medium-low until it just begins to boil gently.
2 Add half of the sweet potato slices to the pot, then sprinkle half of the sugar mixture on top. Repeat with the remaining sweet potatoes and sugar. Sprinkle the cinnamon on top the cover the pot, leaving a small gap for steam to escape, and let it simmer for 30–45 minutes. Flip the top layer of sweet potatoes halfway through cooking to ensure they cook evenly.
3 When the sweet potatoes are fork-tender, add the butter to the top and let it melt. Allow the yams to rest for 10 minutes before serving, then enjoy!
