Sadie Bell Herbin's Candied Yams

By Yanick Rice Lamb

Published December 20, 1994

Total Time
1 hour
Rating
4(32)
Comments
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Featured in: In Dishes From Soup to Hash, the Sweet Potato Shows Off

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Ingredients

Yield:6 servings

  • 5 medium sweet potatoes (about 3 pounds)

  • 1 cup white sugar

  • 1 cup brown sugar

  • ½ teaspoon ginger

  • ½ teaspoon nutmeg

  • ½ teaspoon allspice

  • ½ teaspoon cinnamon (optional)

  • ½ stick butter (optional)

  • 2 cups water

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

103 grams carbs; 20 milligrams cholesterol; 485 calories; 2 grams monosaturated fat; 5 grams saturated fat; 8 grams fat; 7 grams fiber; 136 milligrams sodium; 4 grams protein; 66 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Boil sweet potatoes until soft when pierced with a fork. Peel and slice into ½-inch slices along the length or width.

  2. Step 2

    Mix together sugars and spices.

  3. Step 3

    Line a quart-size casserole dish with a layer of potatoes. Evenly sprinkle some of the sugar mixture and, if desired, dot with butter, and continue to alternate layers.

  4. Step 4

    Pour water over potatoes. Bake for 45 minutes at 300 degrees or until a syrup forms.

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Ratings

4 out of 5
32 user ratings
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Comments

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Jenny

I made these but did not precook the sweet potatoes. Added about 15 min more to the cooking time. I also added a squeeze of orange. Delicious!

ak

I was trying to make my granny's candied yams and this was pretty close but too much water. I like a thicker syrup.

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