Grandma’s Candied Yams
The Perfect Sweet Treat for Every Occasion
When it comes to comfort food, few dishes can evoke the same warm and nostalgic feelings as Grandma’s candied yams. These sweet and indulgent treats are a staple at family gatherings and holidays, and for good reason. The combination of tender yams, buttery caramel, and warm spices creates a mouth-watering dish that is sure to satisfy your sweet tooth.
A Trip Down Memory Lane
Close your eyes and imagine the delicious aroma of caramelized sugar and cinnamon filling your kitchen. The sweet scent wafts through the air, transporting you back to your childhood, sitting at Grandma’s table, eagerly awaiting a heaping spoonful of her famous candied yams. It’s a memory that brings a smile to your face and warms your heart.
The Secret Ingredient
What makes Grandma’s candied yams so irresistibly delicious? It’s all in the secret ingredient – love. Grandma pours her heart and soul into every dish she prepares, and her candied yams are no exception. The love she infuses into each bite is what sets her recipe apart and makes it truly special.
A Symphony of Flavors
The flavors in Grandma’s candied yams dance harmoniously on your taste buds. The natural sweetness of the yams combines with the rich buttery caramel, creating a decadent treat that is perfectly balanced. The warm spices, such as cinnamon and nutmeg, add depth and complexity, elevating the dish to new heights.
Versatile and Adaptable
One of the best things about Grandma’s candied yams is their versatility. They can be served as a side dish, complementing savory meats and vegetables, or as a standalone dessert. You can enjoy them warm or cold, straight from the oven or chilled in the fridge. However you choose to indulge, you’re guaranteed a delightful experience.
A Labor of Love
Preparing Grandma’s candied yams is no small feat. It requires time, patience, and attention to detail. From peeling and slicing the yams to carefully caramelizing the sugar, each step is a labor of love. But the end result is worth every ounce of effort. The sweet satisfaction you feel when you take that first bite is unmatched.
Passing Down the Tradition
Grandma’s candied yams recipe is more than just a dish – it’s a piece of family history. It’s a tradition that has been passed down through generations, connecting us to our roots and bringing us closer together. As you savor each bite, you can’t help but feel a sense of gratitude for the memories and love that have been woven into this timeless recipe.
Frequently Asked Questions
Q: Can I use sweet potatoes instead of yams?
A: Absolutely! While traditionally made with yams, you can easily substitute sweet potatoes in Grandma’s candied yams recipe. The result will be equally delicious.
Q: Can I make this recipe ahead of time?
A: Yes, you can make Grandma’s candied yams ahead of time. Simply prepare the dish as instructed, let it cool, and store it in the fridge. When you’re ready to serve, reheat it in the oven until warm.
Q: Can I reduce the amount of sugar in the recipe?
A: Certainly! If you prefer a less sweet version, you can reduce the amount of sugar in the caramel. Keep in mind that it may alter the overall flavor profile of the dish.
Q: Can I add marshmallows to the candied yams?
A: Absolutely! Adding marshmallows to the top of the candied yams is a popular variation. Simply sprinkle them over the dish during the last few minutes of baking and let them melt and brown slightly.
Q: Can I make this recipe vegan or dairy-free?
A: Yes, you can make a vegan or dairy-free version of Grandma’s candied yams. Substitute plant-based butter and non-dairy milk for the dairy ingredients, and use a vegan-friendly caramel sauce.
Q: Can I add nuts to the candied yams?
A: Absolutely! Chopped nuts, such as pecans or walnuts, can add a delightful crunch and extra flavor to Grandma’s candied yams. Simply sprinkle them over the dish before baking.
Q: Can I freeze the leftovers?
A: Yes, you can freeze any leftovers from Grandma’s candied yams. Allow the dish to cool completely, transfer it to an airtight container, and store it in the freezer for up to three months. Thaw and reheat when ready to enjoy.
Q: Can I make this dish without using an oven?
A: Yes, you can make Grandma’s candied yams without an oven. Simply cook the yams on the stovetop until tender, prepare the caramel sauce separately, and combine the two before serving.
Q: Can I add other spices to the dish?
A: Absolutely! Feel free to experiment with different spices to customize the flavor of Grandma’s candied yams. Some popular additions include ginger, cloves, or allspice.
In Conclusion
Grandma’s candied yams are more than just a sweet treat – they’re a connection to our past, a celebration of family, and a testament to the power of love in the kitchen. From the moment you take your first bite to the last lingering taste on your tongue, these yams are a reminder of the cherished memories and traditions that make life truly sweet.
Grandma's Candied Yams
Ingredients
- 4 big sweet potatoes
- 8 tbsp (1 stick) of unsalted butter
- 2 cups of firmly packed dark brown sugar
- 1/2 cup of canned pineapple juice
- 2 1/2 to 3 tsp of ground cinnamon
- 1 1/2 tsp of pure vanilla extract
- A dash of ground cloves
- 1/2 cup of strawberry preserves
Instructions
- Preheat the oven to 375 degrees F.
- Trim the ends of the yams, then peel and cut them into 1/2-inch-thick circles.
- Place the yam slices in a 2-quart baking dish and set aside.
- In a medium pot, melt the butter over medium heat.
- Add the brown sugar to the pot and stir until well combined.
- Stir in the pineapple juice, cinnamon, vanilla, and cloves.
- Taste the mixture to check for sweetness and pour it over the yams in the baking dish.
- Spread the strawberry preserves on top of the yams.
- Cover the dish with aluminum foil and bake for approximately 40 minutes, or until the yams are partially tender.
- Remove the foil and continue baking for an additional 20 to 25 minutes, or until the yams are caramelized.
- Plate the yams and serve hot.
- Remember to pour the sauce from the baking dish over the yams before serving.
