Ingredients for Mississippi Candied Yams
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How to Make Mississippi Candied Yams
- In a small saucepan, combine 1 cup granulated sugar, 1/2 cup (1 stick) unsalted butter, 1/2 cup orange juice, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon salt. Heat gently over medium heat, stirring frequently, until the butter is melted and the sugar is dissolved.
- Bring the mixture to a boil, then reduce heat to low and simmer for 2 minutes, stirring occasionally, until slightly thickened.
- Remove from heat and let cool slightly.
- Preheat oven to 325°F (160°C).
- Peel and slice 3 pounds of yams into 1/2-inch thick slices.
- Arrange the yam slices in a large baking dish in a single layer, slightly overlapping if necessary. Place thin lemon slices (about 1/2 of a medium lemon) between some of the yams for extra citrusy zing.
- Pour the cooled syrup mixture evenly over the yams.
- Bake for 2 to 2 1/2 hours, basting thoroughly every 15-20 minutes with the syrup from the baking pan. Turn the yams occasionally for even cooking.
- The yams are done when they are tender when pierced with a sharp knife and the syrup has thickened and been mostly absorbed.
- If desired, you can broil the yams for the last few minutes for a deeper caramelization, watching carefully to prevent burning.
- Serve warm. This dish can be prepared ahead of time, covered lightly, and reheated in the oven or microwave.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
849g
Fat
295g
Carbs
199g
