My Grandma's Candied Yams with Pineapple
Recipe from Kardea Brown
Difficulty: Easy
Servings: 6 to 8
Nutrition per serving (1 of 12): Calories 282, Total Fat 8g, Saturated Fat 5g, Carbs 54g, Fiber 2g, Sugar 44g, Protein 1g, Cholesterol 20mg, Sodium 102mg
Total Time: 1 hour 35 minutes
Active Prep Time: 25 minutes
Thanksgiving dinner was always my grandma's domain in our family. This is my version of her classic candied yams (sweet potatoes), and they truly stand out!
Ingredients
- 4 large sweet potatoes, peeled and sliced into 1/4-inch thick rounds
- 8 tablespoons (1 stick) salted butter
- 2 cups granulated sugar
- One 20-ounce can crushed pineapple
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- Pinch kosher salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat: Preheat your oven to 375°F. Arrange the sweet potato slices in a 2-quart baking dish and set aside.
- Make the sauce: In a medium saucepan, melt the butter over medium-low heat. Stir in the sugar until it dissolves completely. Drain the pineapple through a strainer, saving the juice. Add about half of the pineapple and half of the juice to the pot; keep the remainder for another use. Mix in the cinnamon, cloves, and salt. Bring the mixture to a boil, then remove from heat and stir in the vanilla extract.
- Assemble: Pour this sauce evenly over the sweet potatoes.
- Bake: Cover the baking dish with aluminum foil and bake for about 45 minutes, until the sweet potatoes are tender. Remove the foil and continue baking for another 20 to 25 minutes to allow the yams to caramelize.
- Serve: Serve hot, spooning the extra sauce from the bottom of the dish over the yams.
Note: If you don't have salted butter, use unsalted butter and add a pinch of salt to taste.
