Southern Candied Yams

I am a Southern girl through and through. I was raised in Wilkes County, home of Merlefest and moonshine. Most Sunday afternoons, we headed up to my grandparents home in Boomer, Ferguson. These Sunday trips were never fancy…filled with cousins and hide and seek and canning tomatoes or beans from my Grandfathers garden. The thing I looked forward to the most however, was the food. My Grandmother cooked simple food; green beans with new potatoes, the best cornbread I’ve ever eaten, and every now and then, these beautiful little gems… candied yams. Now, I have the sneaking suspicion that my Grandmother used the ever popular and oh so shelf stable, “canned candied yams”, and doctored them up a bit. No matter, I thought they were a true treat and was always excited when they made their way to the table. Fast forward 22 years and I find myself making these for my family, slightly different in style…but who are always welcomed when they make an appearance. :)

*Recipe*

• 3-4 large sweet potatoes

• 2 sticks of salted butter

• 2 cups brown sugar

• dash of cinnamon (optional)

  Scrub your sweet potatoes free of any dirt. Do not peel them! This is so important and there is not a single reason why, other than they just don’t turn out as good if you do. Slice them into 1.5 inch slices. Cover with water in a large pot and bring to a boil. Turn heat down to medium high and simmer uncovered until the slices are just fork tender.

  Drain and let cool. Now you can peel them! If you’re like me and can never let them cool long enough, grab some balm of sorts because you will need it when you burn your fingertips OFFFFFF.

  Once peeled, place them in a dish and start on your sugary, buttery, elixir of “champions” (AKA: butterballs). Combine your butter, brown sugar and cinnamon into a saucepan over medium low heat. Whisk occasionally, just keep an eye on it so it doesn’t burn. Let it bubble for about 10 minutes until it resembles a slightly grainy caramel. Yum.

  Pour that deliciousness over the sweet potatoes and bake in a 350 degree oven for roughly 40 minutes. I typically baste them with the sauce as they bake a couple of times but they will be just as yummy if you just let them be.

  The result should be perfect little gems of sweet, tender goodness that make plates of meatloaf and collard greens happy campers. Enjoy!