This is my great-grandma's candied yams recipe. I started making them a few years ago, now everyone asks for them every year. The secret I think is in the orange juice and slow cooking.
Ingredients
- medium yams: 8 piece (cubed)
- white sugar: 0.5 cup
- brown sugar: 0.5 cup
- ground cinnamon: 1 Tbsp
- ground nutmeg: 0.5 tsp
- unsalted butter, cut into small chunks: 6 Tbsp
- orange juice: 1 cup (or as needed)
- miniature marshmallows: 1 cup (to taste)
Metric Conversion
Stages of cooking
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Bring a large pot of water to a boil over high heat. Add yams and boil for 10 minutes. Drain and rinse twice with cold water. Soak in cold water for 15 minutes.
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While yams are soaking, preheat the oven to 275 degrees F (135 degrees C).
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Mix white sugar, brown sugar, cinnamon, and nutmeg together in a small bowl.
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Peel and cut yams into chunks and place in a large baking dish. Dot with butter and sprinkle with sugar mixture so all yams are coated. Carefully pour enough orange juice into the bottom of baking dish to measure 1/2 inch.
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Bake in the preheated oven, basting often, until yams are tender and the liquid is thick and sticky, 3 to 3 1/2 hours. Sprinkle with mini marshmallows. Turn on the oven's broiler. Broil until marshmallows are melted and toasty, about 5 minutes.
