How to Make Yams
If you find yourself searching for recipes on how to make yams, it's a good thing to know that in the United States yams and sweet potatoes are actually the same vegetable. They are both a variety of sweet potato, though yams are deeper orange in color. So you can feel free to substitute sweet potatoes for yams in your recipes, since they are quite similar. No matter what you call them, one thing's for sure: candied yams or sweet potatoes are a beloved side-dish for holiday meals. What would Thanksgiving be without a dish of candied yams to pass around? You don't have to wait for a holiday to serve this kid-friendly vegetable, though. Packed with Vitamin A and fiber, yams are a healthy food choice despite the fact they taste like a decadent treat. Even if you just bake them in their skins, they will caramelize into a nutty, sweet flavor that's hard to beat, but add some sugar, nuts and butter and you have a dish that everyone will clamor for.
Hi! I'm Miranda with recipe.com and today we're gonna make Glazed Sweet Potatoes, so delicious. Now, this classic side dish is an absolute must have for Christmas and Thanksgiving, but you can enjoy it year round whenever sweet potatoes are available. So, we've got our ingredients all laid out here. We have 1-1/2 pounds of sweet potatoes which have been peeled and cut into 1-inch chunks, 1/3 cup of packed dark brown sugar. We have 3 tablespoons of unsalted butter. We have 1 tablespoon of vegetable oil. We have 1/4 teaspoon of pumpkin pie spice. We have 1/4 teaspoon of salt, and then we have also 1/4 cup of toasted pecans, which have been coarsely chopped. So, over here I have like a medium size skillet with a lid that's important and I'm gonna turn it on in medium high heat. And, were gonna start by doing is adding in our vegetable oil here and we're just gonna give it a nice little spin around the pan anytime that you're, you know, pan frying which is what we are about to do or cooking anything in a fat whether that be an oil or a butter. We wanna make sure that the whole pan is coated. Okay, so now we're gonna add our sweet potatoes into our skillet and we are just gonna stir fry this for about 10 minutes with the cover on, just stirring occasionally and then we will be right back. Okay, so our sweet potatoes have been pan frying now for about 10 minutes. So, now we're going to reduce the heat to medium, we've been at medium high, so just reduce it to medium. So, now we're gonna add in our just over 1/4 cup of water and then the sweet potatoes, and then 1/2 of the salt, reserving half of it for later, just sprinkle that. Okay, now let's put the lid back on and cover and we're gonna cook now for an additional 10 minutes. I'm going to move it to my back burner because while this is happening, I am going to make my delicious sweet glaze. So, let's pop this over here. Now, using a little, like a small non-stick skillet, we are going to make our glaze. So, we are going to do that by putting in our butter. Perfect and I have it just cut into 3 little pieces because it just helps it to melt a little bit faster. So, just let that melt, wonderful, wonderful. We're gonna hang with this while it melts. Make sure that your pan isn't too hot. You don't want your butter to burn. If it burns you would have to start again, so it's a waste [unk]. We're gonna start out slow and we're gonna let this melt. Okay, now we're gonna add in our brown sugar. Now, let's gonna make this glaze until it caramelize and melts having good. Then, our pumpkin pie spice and the remainder of our salt. Just toss that right in. Now, were gonna reserved the pecans, we're gonna save this for a minute. Now, were gonna let this cook together until the brown sugar dissolves about 1 minute, so just keep an eye on it. Okay, so our sweet potatoes cooks for additional 10 minutes and I've transfer them to this ovenproof baking dish. We have our glaze over here, so we're going to just drizzle. Look at this gorgeous glaze. Just this, you know, the sugar has caramelize. How fantastic does that look. So, it's essential obviously that it's still warm. We don't want it to cool and so still making sure it's nice and warm and just pouring that over and we're going to toss this. So, don't worry if you don't get it like perfectly drizzle all over the top, that's no problem. Alright, perfect. Let's set that to the side. Give this a nice toss. Now, if you're gonna serve this immediately, all you need to do is just sprinkle on the pecans all over the top and you're good to go. However, this is a dish that you can make in advance and if you want to do that, you would simply just cover this as is. Pop it in the refrigerator and then when you're ready to reheat it and serve it, simply put them in the oven at 350 degrees for about 30 minutes and then top with the pecans right before serving. Since I'm gonna serve this right away, it smell so good and sugary. I can't wait to eat it. I'm gonna put the pecans on now. So delicious. The sweet potatoes have so much obviously natural sugar in them and then you add this glaze on top, an absolutely sweet, decadent side dish. There you have it, that's how you make Glazed Sweet Potatoes. Thanks for watching and for more great recipes and savings, visit us at recipe.com.
What You'll Need
- 2 tablespoons vegetable oil
- 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
- 3/4 teaspoon salt
- 6 tablespoons unsalted butter
- 2/3 cup packed dark-brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup toasted pecans, coarsely chopped
Step By Step
Heat oil in a large nonstick skillet over medium-high heat. Add sweet potatoes and stir-fry for 10 minutes, stirring frequently. Stir in 3/4 cup water and 1/4 teaspoon of the salt. Cover and reduce heat to medium. Cook for an additional 8 to 10 minutes, stirring occasionally.
In a small skillet, melt butter over medium heat. Stir in brown sugar, pumpkin pie spice and remaining 1/2 teaspoon of the salt. Cook for 1 minute; stir until sauce is smooth.
Transfer sweet potatoes to an oven-proof baking dish; spoon glaze on top and stir to combine. Sprinkle top evenly with chopped pecans.
If not serving right away, do not top with pecans. Let cool completely; cover and refrigerate for up to 2 days. To serve, bring to room temperature. Reheat at 325 degrees F for 30 minutes. Sprinkle nuts over top immediately before serving.
Although every family seems to have its own favorite method for how to make yams, this recipe shows you how to make yams so delicious they will please almost everyone's palate.
Hint: No pumpkin pie spice in the house? Make your own pumpkin pie spice with this simple recipe: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice. Mix well and store in an air-tight jar. You can adjust spices to suit your own taste, and you can double or triple the recipe if you wish.
Per Serving: cal. (kcal) 266, Fat, total (g) 11, chol. (mg) 16, sat. fat (g) 4, carb. (g) 40, fiber (g) 4, pro. (g) 2, sodium (mg) 166, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet