candied sweet potato recipe with canned yams
- The Best candied sweet potato recipe with canned yams
- Creamy Candied Sweet Potato with Canned Yams
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Creamy Candied Sweet Potato with Canned Yams Works
- ❓ Frequently Asked Questions About Creamy Candied Sweet Potato with Canned Yams
The Best candied sweet potato recipe with canned yams
I love that this recipe works so well year-round. In the fall, they’re perfect for stuffing into pies or pairing with roasted meats, and in the winter, they’re a cozy addition to soups or a hearty side to a stew. Even when we’re just making dinner for the family, they add a little extra sweetness that feels special without being overly complicated. Plus, the canned yams make it even easier—no peeling or chopping required, just toss them in sugar and spices, and they’re ready to go. My husband always says they remind him of his grandmother’s cooking, and honestly, they do. Simple, comforting, and full of flavor, they’re a recipe that’s as versatile as it is delicious.
Creamy Candied Sweet Potato with Canned Yams
A comforting, one-bowl dish where canned yams are transformed into tender, caramelized sweet potatoes with a touch of sweetness and a hint of savory tomato sauce. Perfect for a quick weeknight meal or a cozy side dish.
🥘Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 cup water
- 1 tbsp olive oil
- 1 cup canned yams, drained and mashed
- 1/2 cup brown sugar
- 1 tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup unsalted butter, melted
👨🍳Directions
-
1
Preheat oven to 400°F. Place sweet potatoes in a baking dish, pour water over them, cover, and bake for 18–20 minutes until tender. -
2
While sweet potatoes bake, heat olive oil in a skillet over medium heat. Add mashed yams and cook for 3–4 minutes until slightly thickened. -
3
Whisk in brown sugar, maple syrup, cinnamon, nutmeg, and melted butter. Simmer for 5–7 minutes until sauce thickens and coats the back of a spoon. -
4
Remove sweet potatoes from the oven, drain any excess water, and cut into bite-sized pieces. Toss with the warm yam sauce until evenly coated.
🔧Equipment
- Mixing bowl
- Large skillet
- Whisk
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Candied Sweet Potato with Canned Yams Works
❓ Frequently Asked Questions About Creamy Candied Sweet Potato with Canned Yams
1. What is the difference between sweet potatoes and yams?
Sweet potatoes and yams are often confused, but they are distinct. Sweet potatoes are root vegetables with a sweet, earthy flavor and a higher sugar content, typically orange in color. They come in various shapes and sizes. Canned yams are often made from sweet potatoes but may vary slightly in texture and preparation, depending on the brand. For this recipe, we’re using canned yams because they’re convenient and provide a familiar texture, though you can also use fresh sweet potatoes if you prefer.
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2. Can I substitute fresh sweet potatoes for the canned yams in this recipe?
Yes, you can! Fresh sweet potatoes work perfectly. Just peel, cube, and cook them as directed in the method—boil or bake until tender (about 20–25 minutes). Drain and cool before candying. If using fresh, you may need to adjust cooking time slightly, so keep an eye on them to avoid overcooking.
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3. Why do the candied sweet potatoes need to be dried before coating?
Drying the sweet potatoes is key to achieving a crispy, even coating. After cooking and cooling, moisture can interfere with the sugar syrup’s ability to caramelize. Lightly patting them dry with paper towels removes excess moisture, ensuring the syrup adheres properly and creates a glossy, crunchy finish.
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4. How long can I store the candied sweet potatoes?
Store candied sweet potatoes in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Freezing works best if you let them cool completely before storing, as condensation can affect texture.
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5. Can I make the candied sweet potatoes ahead of time?
Absolutely! You can prep the sweet potatoes (peel, cube, and boil) a day ahead, then refrigerate until ready to coat. Just ensure they’re fully cooled to room temperature before adding the sugar syrup to avoid condensation. The candying process itself should be done fresh for the best texture.
