Grandma's Candied Yams Recipe

"One Thanksgiving, my grandmother ran out of sugar while making her candied yams, so I suggested using strawberry preserves instead. Although she was unsure at first, we gave it a try and it was a success. She's been preparing them this way ever since!"

Ingredients

• 4 large yams (around 12 to 14 ounces each)
• 1 stick unsalted butter
• 2 cups packed dark brown sugar
• 1/2 cup canned pineapple juice
• 2 1/2 to 3 teaspoons ground cinnamon
• 1 1/2 teaspoons pure vanilla extract
• Pinch of ground cloves
• 1/2 cup strawberry preserves

Instructions

1. Preheat your oven to 375F. Trim the ends off the yams, peel them, and slice into rounds about 1/2 inch thick. Arrange the slices in a 2-quart baking dish.
2. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar until smooth, then add the pineapple juice, cinnamon, vanilla extract, and ground cloves. Taste the mixture and adjust sweetness if desired. Pour the sauce evenly over the yam slices and dollop the strawberry preserves across the top.
3. Cover the baking dish tightly with foil and bake for 40 minutes until the yams are partially tender. Remove the foil and bake for an additional 20 to 25 minutes until the yams are golden and caramelized. Serve warm, spooning the syrupy sauce from the dish over each portion.

Photograph by Bobbi Lin