The Best Candied Yams Recipe with Lemon

Ingredients

• 3 tablespoons kosher salt
• 2 quarts cold water
• 3 pounds orange-fleshed sweet potatoes, peeled and cut into 2-inch pieces
• 1 cup brown sugar
• 4 tablespoons unsalted butter
• 0.5 cup freshly squeezed lemon juice
• 0.25 cup maple syrup
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground cinnamon
• 1 pinch cayenne pepper
• Salt to taste
• Chopped pistachios, pecans, or walnuts for garnish

Instructions

1. In a large pot, combine salt and 2 quarts of cold water. Add the sweet potato pieces and bring to a simmer over high heat. Reduce heat to medium-low and simmer for 5 to 7 minutes, until the potatoes are cooked but not fully tender. Check for doneness with a knife tip, then drain.
2. Combine brown sugar, butter, lemon juice, maple syrup, ginger, cinnamon, cayenne, and a pinch of salt in a skillet. Heat over medium-high, stirring until the glaze ingredients melt and begin to bubble. Continue cooking and stirring occasionally for 4 to 6 minutes, until the mixture thickens.
3. Add the drained sweet potatoes to the skillet. Increase heat to high, and cook and stir for 5 to 8 minutes, until the potatoes are very tender and coated with glaze, and the glaze has thickened. Transfer to a serving dish and garnish with chopped nuts.

Nutrition

• Calories: 338 kcal
• Fat Content: 6 g
• Fiber Content: 5 g
• Sugar Content: 40 g
• Sodium Content: 2294 mg
• Protein Content: 3 g
• Cholesterol Content: 15 mg
• Carbohydrate Content: 70 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g