Take a look at the yams to make sure they are fresh. Use a paring knife to slice off any bruised or black spots. Leaving the peels on will help the yams cook evenly while keeping the flesh intact. If you’d prefer to peel the yams first, your candied yams will taste delicious but won’t have a firm texture.
If you’re in a hurry, transfer the yams to a cooking rack to cool off. Otherwise, just keep the yams in the pot while you begin making the glaze.
Cutting the butter into smaller cubes will help it melt faster.
If you overcook the glaze, it will caramelize and become hard. Remove it from heat before it begins to thicken. You can keep the glaze from caramelizing by keeping the heat low and stirring constantly.
Sweeten your yams to taste. You will have enough glaze to make very sweet, sticky candied yams. If you’d prefer, use only half of the glaze to keep the dish from being too sweet. Don’t overmix the yams and the glaze. The soft-cooked yams will fall apart if you stir too much.
Pour the candied yams into a baking dish. Top the yams with a layer of mini marshmallows. Place the baking dish in the oven. Broil until the marshmallows are melted and slightly brown on top, about three minutes. Remove from the oven and serve.
Pour the candied yams into a baking dish. Mix 1/2 cup (50 grams) oatmeal, 1/4 cup (50 grams) firmly packed brown sugar, and 2 tablespoons diced butter. Spread the topping evenly over the candied yams. Bake the yams at 400°F (205°C) until the topping is crispy and brown, about 20 minutes. Remove the yams from the oven and serve hot.
1 tablespoon bourbon 1 tablespoon vanilla extract 1 teaspoon cinnamon 1/2 teaspoon nutmeg or cloves 1/4 teaspoon cayenne pepper
Dried cranberries Toasted pecans, walnuts or almonds Diced pineapple Diced apple
