My Southern mama taught me this recipe, and it's true food for the soul

Southern-Style Candied Yams are more than just a side dish; they're a rich, sweet staple that graces many a Southern table, especially during holidays and family gatherings. These tender, caramelized sweet potatoes carry with them a legacy as warm and inviting as their flavor. Originating from the African diaspora, candied yams have become a celebratory bridge between cultures, connecting histories and hearts. Making this dish might carry the intent of honoring tradition, creating comfort during the fall season, or simply indulging in something sweet and satiating.

These yams are deliciously versatile and pair beautifully with a variety of dishes. They sit perfectly alongside a juicy, roasted turkey or a succulent glazed ham. For a truly robust spread, serve them with greens, like collard or mustard, and buttery cornbread. Their sweetness expertly balances the savory and sometimes spicy Southern flavors, making them an excellent complement to a festive family meal.

Southern-Style Candied Yams
Servings: 4-6

Ingredients:

- 4 large sweet potatoes (about 3 pounds), peeled and cut into 1/2-inch thick slices
- 1/2 cup unsalted butter, cut into pieces
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Zest of 1/2 an orange (optional, for added zestiness)

Directions:

1. Preheat your oven to 350°F (175°C).

2. In a large, deep skillet or a saucepan, combine the butter, granulated sugar, brown sugar, water, vanilla extract, cinnamon, nutmeg, salt, and orange zest (if using). Stir over medium heat until the butter melts and the sugars dissolve.

3. Add the sliced sweet potatoes into the sugar mixture, ensuring they are well coated. Let the sweet potatoes simmer in the syrup for about 10 minutes, gently stirring occasionally.

4. Carefully transfer the candied yams and syrup to a baking dish. Spread them out into an even layer.

5. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

6. Remove the foil and continue to bake for an additional 20-30 minutes or until the sweet potatoes are tender and the syrup has thickened into a rich glaze.

7. Let the candied yams stand for a few minutes before serving, as the syrup will continue to thicken upon cooling.

Variations & Tips:

For a little extra complexity, you can incorporate a splash of bourbon or dark rum into the syrup mixture for a spirited twist. If you prefer a bit more texture, some cooks like to top their yams with chopped pecans in the last 10 minutes of baking—the nuts toast up beautifully in the oven and provide a delightful crunch. As for those beautiful leftovers, if any, they reheat wonderfully, or you can repurpose them into a sweet potato casserole or even pancakes the next morning. Always remember, the key to this dish is achieving the perfect balance of tenderness in the sweet potatoes and that luscious, sticky glaze — a harmony that's sure to bring everyone back for seconds.