Southern Candied Yams with Canned Sweet Potatoes
Tender, caramelized candied yams made right on the stovetop with just three ingredients -- canned sweet potatoes, butter, and brown sugar. No oven, no peeling, no fuss. The butter and brown sugar cook down into a rich, glossy glaze that coats every piece. Ready in 30 minutes and one of the easiest holiday side dishes you'll make.
Equipment
Ingredients
- ¼ cup butter
- 1 cup brown sugar
- 40 ounce canned sweet potatoes (reserve the liquid)
Instructions
- In a large skillet, melt butter over medium heat and add brown sugar. Reduce to low and bring to a simmer.
- Slowly add about ¾ cup of the liquid from the sweet potatoes to the skillet, it will sizzle. Stir until it is incorporated and it becomes slightly thick.
- Add the potatoes to the skillet and simmer for 30 to 40 minutes until they turn a deep brown and the syrup has thickened. Occasionally, scoop the liquid in the skillet over the potatoes, but don’t stir them or they will turn to mush.
Barbara's Notes + Tips
- Turn the can upside down and shake before opening to mix the liquid -- you'll use about ¾ cup of it for the sauce.
- Keep the heat on low the entire time. Turning it up when the sauce looks thin is the most common mistake and it won't end well.
- Don't stir the potatoes once they're in the pan or they'll turn to mush. Spoon the sauce over the top instead.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat in a skillet over low heat.
Nutrition
Calories: 408kcal | Carbohydrates: 77g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 169mg | Potassium: 457mg | Fiber: 3g | Sugar: 58g | Vitamin A: 16386IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 1mg
