Grandma Hill's Candied Yams
Servings
Prep Time
Cook Time
Ready In
Recipe: #25985
April 25, 2017
Categories: Dinner, Side Dishes, Dairy, Vegetables, Potatoes, Southern, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Oven Roast, Gluten-Free, High Fiber, No Eggs, Vegetarian, Make it from scratch, Spices, Butter/Margarine, Kosher Dairy more
"Tasty sweet potato recipe that brings out the natural sweet potato flavor. Grandma Hill is Vivian Howard's (from a Chef's Life) grandmother."
Ingredients
Nutritional
- Serving Size: 1 (200.7 g)
- Calories 204.2
- Total Fat - 8.1 g
- Saturated Fat - 5.1 g
- Cholesterol - 20.4 mg
- Sodium - 276.6 mg
- Total Carbohydrate - 30.9 g
- Dietary Fiber - 4.6 g
- Sugars - 11.1 g
- Protein - 4.2 g
- Calcium - 63.3 mg
- Iron - 5 mg
- Vitamin C - 31.1 mg
- Thiamin - 0.1 mg
Step 1
Preheat your oven to 350°F. Slip the skins off the roasted sweet potatoes and slice them into 1 1/2-inch-thick rounds. Lay the rounds flat on the bottom of a baking dish just large enough to hold them in a single layer with about half an inch separating each round.
Step 2
In a small bowl, stir together the sugar, cinnamon, salt, and nutmeg. Sprinkle each round with equal parts of the sugar mixture and dot the top of each round with cold butter. Grate the orange zest right over the sweet potatoes. Cover with foil and bake for 30 minutes. Remove the foil and bake another 10 minutes so things caramelize a little.
Step 3
Common sense tells you to serve these warm, but I actually prefer them room temperature. Do whatever works for you.
Tips & Variations
No special items needed.
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