This candied yam recipe was given to me by a co-worker over a decade ago. I have tweaked it to my preferences, reducing the quantity of sugar but it is still exceptionally delicious, and is a great side to your Thanksgiving or holiday feast. A little goes a long way and is a must have on our holiday table.
The ingredients are very simple and include sweet potatoes of course, sugar, cinnamon, nutmeg and butter.
Candied yams is also one of my Mom’s favorite on the Thanksgiving table.
In Trinidad, we refer to yams as sweet potatoes. As there are several varieties, use the orange variety rather than the purple sweet potato for a more traditional recipe.
Other Popular Holiday & Thanksgiving Recipes:
Simple Steamed Green Beans with Garlic
Pan Roasted Brussel Sprouts with Bacon and Carrots
Dinner Rolls (Hops Bread)
Trinidad Sweet Bread (Coconut Bread)
Sorrel Drink
Candied Yams
Ingredients
- 3-4 Sweet Potatoes Medium size – 2 lbs
- 1 cup sugar
- 4 tbs butter
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- 1 tbs vanilla extract
- Pinch salt
Instructions
- Peel and slice yams approximately 1/2 inch thick. Rinse and drain.
- In a small saucepan, add 2 cups of water along with the ingredients, except yam and bring to a boil.
- Add sliced yams and cook until tender and the liquid has turned into a thin syrup. Turn off the heat and allow the yams to sit in the syrup overnight.
- Serve warm or room temperature. Can be made up to a week ahead and stored in the refrigerator.
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Meet Ria!
A Trinidadian culinary connoisseur sharing recipes from Trinidad and the Caribbean with a modern twist.