Mississippi-style candied yams are a traditional dish with its roots in the Southern cuisine of the United States, particularly in the state of Mississippi, where it originated as a way to highlight the natural sweetness of this tuber. Although in much of Latin America the yam is known simply as "ñame", in other countries it also goes by names like "yam" in English or "purple yam" when referring to specific varieties. In various regions of Latin America, yam is an essential ingredient in the local gastronomy, used in both savory and sweet preparations, but the candied recipe stands out for its creamy texture and sweet and spicy flavor, achieving a perfect balance between sweetness and the warm aromas of the spices. This dish is very popular at celebrations and festivities for its comforting flavor and soft texture.
Mississippi-style caramelized yams
How to Prepare Mississippi-Style Candied Yams
For this recipe, you will need a combination of ingredients that enhance the natural flavor of the yam with a citrusy and spicy touch.
Ingredients: Fresh yams with orange flesh, lemon, granulated sugar, unsalted butter, orange juice, cinnamon, nutmeg, and salt.
Preparation steps:
Combine sugar, butter, orange juice, cinnamon, nutmeg, and salt in a small saucepan and heat gently until boiling, stirring frequently.
Set aside to cool slightly.
Place the sliced yams and lemon slices in a single layer, or slightly overlapping, on a large baking tray.
Pour the syrup mixture over the yams.
Bake at 325°F.
For 2 to 2 1/2 hours, basting thoroughly every 15-20 minutes with the syrup from the baking tray.
Turn the yams over occasionally.
When ready, the yams should be tender when pierced with the tip of a sharp knife and the syrup should be almost completely absorbed and thickened.
This dish can be prepared earlier in the day, lightly covered, and reheated in the oven or microwave.
Ingredients (8)
- Fresh Orange-Fleshed Yams
- Lemon
- Granulated Sugar
- Unsalted Butter
- Orange Juice
- Cinnamon
- Nutmeg
- Salt
Instructions (20 steps)
- 1 Combine sugar
- 2 butter
- 3 orange juice
- 4 cinnamon
- 5 nutmeg
- 6 and salt in a small saucepan and heat gently until boiling
- 7 stirring frequently
- 8 Set aside to cool slightly
- 9 Place the sliced sweet potatoes and lemon slices in a large baking dish in a single layer
- 10 or slightly overlapping
- 11 Pour the syrup mixture over the sweet potatoes
- 12 Bake at 325°F
- 13 For 2 to 2 1/2 hours
- 14 basting thoroughly every 15-20 minutes with the syrup from the baking dish
- 15 Turn the sweet potatoes occasionally
- 16 When ready
- 17 the sweet potatoes should be tender when pierced with the tip of a sharp knife and the syrup should be almost completely absorbed and thickened
- 18 This dish can be prepared earlier in the day
- 19 covered lightly
- 20 and reheated in the oven or microwave