Holidays, Your Way | Candied Yams
Organically sweet yet nutritious, yams are a gift from nature, which is ideal for the holiday season. We love how versatile this tuber can be! Whether you choose to heighten their natural sugary flavor or place them in a saltier, tarter context, yams enliven any festive spread.
What can we say except that we love the classics, and this cinnamon, brown sugar, and nutmeg-infused recipe really yams it up (sorry, not sorry!). The smooth texture and sweetness of this dish makes it a favorite among guests who are looking for a comforting holiday treat.
1 tsp cinnamon
2 cups marshmallows
2/3 cup dark brown sugar
1/2 tsp salt
4 lbs halved yams, cut into pieces
6 tbsp unsalted butter
1/8 tsp nutmeg
Preheat the oven to 400°F.
Cut peeled yams and chop into bite-sized pieces. Place them in a baking dish.
In a separate bowl, whisk the nutmeg, brown sugar, cinnamon and butter together.
Pour this sweet sauce over the yams, covering as evenly as possible.
Place the yams in the oven and bake for 30-40 minutes until caramelized. Remove to stir after 15-20 minutes.
Add the marshmallows and bake until they are browned, about 5 minutes. Serve and enjoy!
Sometimes, our palates favor a more subtle, yet still yam-tastic, approach. By mashing peeled yams and then blending them with ground cinnamon, sea salt, and a little pepper, we achieve a smooth, buttery finish that’s still sweet and extra creamy.
1/2 tsp pepper
1/4 tsp sea salt
3/4 cup water
1/2 tsp ground cinnamon
2 large yams, peeled
1 tbsp unsalted butter
A splash of milk
Place the water, salt, cinnamon, and yams in a saucepan and bring to a simmer. Turn the heat to low for 15 minutes. There should still be liquid in the pan; if not, add another 1/3 cup of water to keep them moist.
Cook until they are tender to the fork, about another 5 minutes.
Turn off the heat and let the yams sit for a few minutes.
Add butter and pepper.
Mash the yams until creamy. Add a little milk if they are drier than you would like.
Add spoon and serve.
An old family recipe reinvents how we think about yams: specifically, by making a hummus-based garlic herb sauce for these freshly roasted, chickpea-adorned sweet potatoes! While you can eat these yams with a fork, we love to swap in some baked pita chips or other dipping options for our guests. Salud!
Syrian Baked Yams with Hummus
4 yams, peeled
1/2 tbsp extra virgin olive oil
1 tbsp lemon juice
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp coriander
1/2 tsp cinnamon
1 15 oz can chickpeas
1/4 cup hummus
1/2 cup water
3 cloves garlic
3/4 tsp of dried dill
1/4 cup tomatoes, diced
1/4 cup parsley, minced
Sea salt to taste
Pepper to taste
Baked pita chips (optional)
Preheat the oven to 400°F.
Cut the yams in half and place on a baking sheet covered with olive oil. Place the chickpeas, cumin, paprika, coriander, and cinnamon onto this same sheet. Bake for 25 to 35 minutes.
Prepare the primary sauce by whisking the hummus, lemon juice, dried dill, sea salt, pepper, diced garlic, and water together.
Slice the tomatoes and parsley.
Remove the yams from the oven, checking to ensure that the chickpeas are browned and the potatoes tender to the fork.
Mash the hummus sauce and the chopped tomatoes and parsley into the yams.
Serve to your excited guests.