If you’re a fan of sweet potato pie, then you’re a fan of candied yams, hands down. My sister is probably number one in the world when it comes to candied yams, so today I’ll try to bring a little bit of her flare into this recipe. You can choose to add marshmallows to the top or not, its your prerogative. I choose to eat them without the marshmallows, but I’ll show you both ways here. Theres a little secret in here that gets the yams nice and tangy, and thats the addition of regular orange juice. That, mixed with spices and dark brown sugar, will have you running back for thirds. I hope you enjoy!
- 2 jumbo yams
- 1/2 cup orange juice
- 1/2 cup brown sugar
- 4 tbsp butter
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp pure vanilla extract
- Boil jumbo yams for 45 minutes. Let the yams cool enough for you to be able to handle them. Remove the skins and slice each yam into 1/4 inch thick pieces.
- In a small saucepan, melt 4 tbsp of butter. Add the brown sugar, and mix until it is somewhat dissolved. Add in orange juice, cinnamon, nutmeg, and vanilla extract. Whisk until combined & simmer over low heat for 10 minutes.
- Preheat your oven to 350 F degrees.
- In a baking dish, pour some of the glaze on the bottom and place down one layer of yams. Pour over a third of the glaze, and repeat the process until all of the yams and glaze are in the dish.
- Place in the oven and bake for 40 minutes, basting with the glaze halfway through.
- Remove the dish from the oven and add marshmallows to cover the top. Stick the dish under your broiler for 2-3 minutes until the marshmallows are nice and toasted. Serve.
- Category: Side Dish
- Cuisine: American, Southern