Candied yams are a classic dish that’s often served during the holidays, especially in the Southern United States. They’re sweet, comforting, and pair perfectly with a variety of main courses, from roasted turkey to baked ham. However, to make the best candied yams, you need to start with fresh, high-quality yams. In this article, we’ll explore the process of cooking fresh yams to perfection, so you can create a delicious candied yam dish that’s sure to impress your family and friends.
Choosing the Right Yams
Before we dive into the cooking process, it’s essential to choose the right type of yams. There are several varieties of yams, but the most commonly used for candied yams are the Jewel or Beauregard yams. These yams are sweet, moist, and have a smooth, thin skin that’s easy to peel.
When selecting yams, look for those that are firm, smooth, and free of bruises or blemishes. Avoid yams that are soft, wrinkled, or have visible signs of mold or rot. You can find fresh yams at most supermarkets, especially during the fall and winter months.
Yam vs. Sweet Potato: What’s the Difference?
Many people confuse yams with sweet potatoes, but they’re actually two distinct types of root vegetables. Yams are native to Africa and Asia, while sweet potatoes are native to the Americas. Yams are generally starchier and drier than sweet potatoes, with a thicker, rougher skin.
In the United States, what are commonly referred to as “yams” are actually sweet potatoes. This confusion started in the 1930s, when Louisiana farmers began marketing their sweet potatoes as “yams” to differentiate them from other types of sweet potatoes. Today, most “yams” sold in supermarkets are actually sweet potatoes.
Preparing Fresh Yams for Cooking
Once you’ve selected your yams, it’s time to prepare them for cooking. Here’s a step-by-step guide on how to prepare fresh yams:
Peeling and Trimming
To peel yams, use a vegetable peeler or a sharp knife to remove the skin. Start at one end of the yam and work your way around, applying gentle pressure to avoid cutting too deeply into the flesh.
After peeling, trim the ends of the yams to remove any bruised or damaged areas. You can also trim the yams to a uniform size, if desired.
Washing and Drying
Rinse the peeled and trimmed yams under cold running water to remove any dirt or debris. Use a clean towel or paper towels to dry the yams, paying extra attention to the areas where the skin was removed.
Cooking Fresh Yams
There are several ways to cook fresh yams, including boiling, baking, and roasting. For candied yams, boiling is the most common method, as it helps to retain the yams’ natural sweetness and texture.
Boiling Fresh Yams
To boil fresh yams, follow these steps:
- Fill a large pot with enough cold water to cover the yams.
- Add 1-2 tablespoons of salt to the water, if desired.
- Bring the water to a boil over high heat.
- Reduce the heat to medium-low and simmer for 15-20 minutes, or until the yams are tender when pierced with a fork.
- Drain the yams and let them cool to room temperature.
Baking Fresh Yams
If you prefer to bake your yams, follow these steps:
- Preheat your oven to 400°F (200°C).
- Pierce the yams several times with a fork to allow steam to escape.
- Rub the yams with a little bit of oil and sprinkle with salt, if desired.
- Bake the yams for 45-60 minutes, or until they’re tender when pierced with a fork.
Roasting Fresh Yams
To roast fresh yams, follow these steps:
- Preheat your oven to 425°F (220°C).
- Cut the yams into 1-inch cubes or slices.
- Toss the yams with a little bit of oil, salt, and your choice of herbs and spices.
- Spread the yams out in a single layer on a baking sheet.
- Roast the yams for 20-30 minutes, or until they’re tender and caramelized.
Making Candied Yams
Now that you’ve cooked your yams, it’s time to make them into a delicious candied yam dish. Here’s a simple recipe to get you started:
Candied Yam Recipe
Ingredients:
- 2-3 large yams, cooked and sliced
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup heavy cream or half-and-half
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup marshmallows or pecans (optional)
Instructions:
- In a large saucepan, combine the granulated sugar, brown sugar, heavy cream, cinnamon, nutmeg, and salt.
- Bring the mixture to a boil over medium heat, stirring constantly.
- Reduce the heat to low and simmer for 5-7 minutes, or until the mixture thickens slightly.
- Add the sliced yams to the saucepan and toss to coat with the sugar mixture.
- Transfer the yams to a baking dish and dot the top with butter.
- If desired, sprinkle with marshmallows or pecans.
- Bake the yams in a preheated oven at 375°F (190°C) for 20-25 minutes, or until they’re caramelized and golden brown.
Tips and Variations
Here are a few tips and variations to help you make the best candied yams ever:
- Use a mixture of white and brown sugar for a richer flavor.
- Add a splash of vanilla extract or bourbon to the sugar mixture for extra depth.
- Use heavy cream or half-and-half for a creamier sauce.
- Add some spice with ground ginger or ground cloves.
- Top the yams with marshmallows, pecans, or a crunchy streusel topping.
- Make the candied yams ahead of time and refrigerate or freeze until ready to bake.
Common Mistakes to Avoid
When making candied yams, there are a few common mistakes to avoid:
- Overcooking the yams, which can make them mushy and unappetizing.
- Not using enough sugar, which can result in a bland or sour flavor.
- Not stirring the sugar mixture constantly, which can cause it to burn or crystallize.
- Not using high-quality ingredients, which can affect the overall flavor and texture of the dish.
By following these tips and avoiding common mistakes, you can create a delicious candied yam dish that’s sure to impress your family and friends.
Conclusion
Cooking fresh yams to perfection is the key to making delicious candied yams. By choosing the right type of yams, preparing them properly, and cooking them using the right method, you can create a dish that’s sweet, comforting, and full of flavor. Whether you’re a seasoned cook or a beginner, this guide has provided you with the knowledge and skills you need to make the best candied yams ever. So go ahead, give it a try, and enjoy the delicious results!
What is the difference between yams and sweet potatoes?
Yams and sweet potatoes are often confused with each other due to their similarities in appearance and taste. However, they belong to different species and have distinct characteristics. Yams are starchy, drier, and starchier, with a rough, scaly skin that is often brown or black. They are native to Africa and Asia and are a staple food in many tropical countries.
In contrast, sweet potatoes are sweeter, softer, and moister, with a smooth, thin skin that is often orange or yellow. They are native to the Americas and are widely cultivated in the United States. While both yams and sweet potatoes can be used in similar recipes, they have different cooking times and methods, and substituting one for the other may affect the final result.
How do I choose the right yams for candied yams?
When selecting yams for candied yams, look for firm, smooth tubers with no signs of mold, soft spots, or bruises. Choose yams that are heavy for their size, as they will be denser and starchier. Avoid yams with green or sprouted eyes, as they may be toxic. For candied yams, it’s best to use smaller to medium-sized yams, as they will be easier to cook and caramelize.
In terms of variety, look for yams that are specifically labeled as “candied yam” or “jewel yam” varieties. These yams are bred for their sweet, moist flesh and will yield the best results for candied yams. If you can’t find these varieties, you can also use other types of yams, such as “Ghana” or “Nigerian” yams.
How do I peel and chop yams for candied yams?
To peel yams, use a vegetable peeler or a sharp knife to remove the rough, scaly skin. Start at one end of the yam and work your way around, applying gentle pressure to avoid gouging the flesh. Once peeled, rinse the yams under cold running water to remove any remaining dirt or debris.
To chop yams, use a sharp knife to cut them into 1-inch cubes or slices, depending on your desired texture. For candied yams, it’s best to use cubes or slices that are relatively uniform in size, so they cook evenly. You can also use a mandoline or food processor to slice or chop the yams, but be careful not to over-process them, as they can become mushy.
How do I cook yams for candied yams?
To cook yams for candied yams, place them in a large pot or saucepan and add enough cold water to cover them. Bring the water to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the yams are tender when pierced with a fork. Drain the yams and let them cool to room temperature.
Alternatively, you can bake or microwave the yams to cook them. To bake, preheat your oven to 400°F (200°C) and place the yams on a baking sheet lined with parchment paper. Bake for 45-60 minutes, or until the yams are tender when pierced with a fork. To microwave, place the yams in a microwave-safe dish and cook on high for 3-5 minutes, or until they are tender.
What is the best way to caramelize yams for candied yams?
To caramelize yams for candied yams, heat a tablespoon or two of butter or oil in a large skillet over medium heat. Add the cooked yams and sprinkle with sugar, cinnamon, and other spices. Cook for 5-10 minutes, stirring frequently, until the yams are golden brown and caramelized.
The key to caramelizing yams is to cook them slowly and patiently, stirring frequently to prevent burning. You can also add a little liquid, such as orange juice or maple syrup, to the skillet to help the yams caramelize. Be careful not to overcook the yams, as they can become too dark and bitter.
Can I make candied yams ahead of time?
Yes, you can make candied yams ahead of time, but it’s best to cook the yams and caramelize them just before serving. Cooked yams can be refrigerated for up to a day or frozen for up to a month. To reheat, simply thaw the yams and reheat them in the oven or on the stovetop with a little butter or oil.
Caramelized yams, on the other hand, are best made just before serving, as they can become soggy and lose their texture if refrigerated or frozen. However, you can caramelize the yams ahead of time and reheat them in the oven or on the stovetop just before serving.
How do I store leftover candied yams?
To store leftover candied yams, let them cool to room temperature, then refrigerate them in an airtight container. Cooked yams can be refrigerated for up to 3 days or frozen for up to 3 months. To reheat, simply thaw the yams and reheat them in the oven or on the stovetop with a little butter or oil.
It’s best to store candied yams in a single layer, rather than stacking them, to prevent them from becoming soggy or mushy. You can also freeze individual portions of candied yams in airtight containers or freezer bags for up to 3 months.