📝 About This Recipe
A cornerstone of Cajun and Creole holiday tables, these candied yams are a luxurious celebration of the deep South. Unlike the marshmallow-topped versions found elsewhere, these are slow-simmered in a rich, buttery syrup infused with warm spices and a hint of citrus until they achieve a translucent, jewel-like glow. This recipe honors the traditional 'smothered' method, resulting in a velvety texture and a complex caramel flavor that perfectly balances the natural earthiness of the sweet potato.
🥗 Ingredients
The Potatoes
- 4 pounds Garnet or Jewel Sweet Potatoes (peeled and sliced into 1/2-inch thick rounds)
- 1 tablespoon Lemon juice (to prevent browning during prep)
The Buttery Glaze
- 1 cup Unsalted butter (high quality, sliced into pats)
- 1 1/2 cups Light brown sugar (packed)
- 1/2 cup Granulated sugar
- 1/4 cup Pure cane syrup (Steen's brand is preferred for authenticity)
- 1 tablespoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg (freshly grated if possible)
- 1/4 teaspoon Ground ginger
- 1/2 teaspoon Kosher salt (to balance the sweetness)
- 2 teaspoons Pure vanilla extract
- 1 teaspoon Orange zest (finely grated)
- 2 tablespoons Orange juice (freshly squeezed)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly grease a large 9x13 inch baking dish with butter or non-stick spray.
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2
Peel the sweet potatoes and slice them into uniform rounds, about 1/2-inch thick. If the potatoes are very large, cut the rounds into half-moons so they cook evenly.
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3
Place the sliced potatoes in a large bowl and toss with the lemon juice to prevent oxidation while you prepare the sauce.
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4
In a medium saucepan over medium heat, melt the butter completely. Once bubbling slightly, whisk in the brown sugar and granulated sugar.
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5
Add the cane syrup, cinnamon, nutmeg, ginger, and salt. Continue to whisk until the sugars have dissolved and the mixture is smooth and glossy.
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6
Remove the saucepan from the heat and stir in the vanilla extract, orange zest, and orange juice. The mixture will smell incredibly fragrant.
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7
Arrange the sweet potato slices in the prepared baking dish. You can layer them slightly overlapping (shingled) for a beautiful presentation.
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8
Pour the warm butter and sugar mixture evenly over the potatoes. Use a spatula to ensure every slice is coated in the syrup.
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9
Cover the dish tightly with aluminum foil. This is crucial as it allows the potatoes to steam and soften in the syrup without drying out.
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10
Bake in the preheated oven for 30 minutes.
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11
Remove the foil carefully. Use a large spoon to baste the potatoes with the syrup from the bottom of the dish.
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12
Return the dish to the oven, uncovered, and bake for another 25-35 minutes. Baste the potatoes every 10 minutes.
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13
The dish is done when the potatoes are fork-tender and the syrup has thickened into a rich, bubbling glaze that clings to the yams.
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14
Remove from the oven and let the dish rest for 10 minutes before serving. The sauce will continue to thicken as it cools slightly.
💡 Chef's Tips
Always use real butter; margarine lacks the fat solids needed to create the signature silky glaze. For the best texture, ensure your potato slices are uniform in thickness so they finish cooking at the same time. If you prefer a darker, more 'burnt sugar' flavor, use dark brown sugar and a tablespoon of molasses. Don't skip the orange zest; the acidity is the secret ingredient that cuts through the heavy sugar and butter. Avoid over-stirring the potatoes once they are soft, as they can easily break into a mash.
🍽️ Serving Suggestions
Serve alongside a crispy Fried Catfish or a Smothered Pork Chop for a classic Creole meal. Pair with a glass of sweet iced tea or a crisp, dry Riesling to balance the richness. These are a mandatory companion to a Thanksgiving Cajun-spiced injected Turkey. Serve leftovers for breakfast over a piece of buttered cornbread. Top with toasted pecans just before serving for an added crunch that complements the soft yams.