In the United States, yams and sweet potatoes are the same thing. The term “yam” was used by Louisiana sweet potato farmers in the 1930s to differentiate their produce from other states, and the word stuck. Yams are native to the Americas and were first cultivated in Peru around 2500–1850 BCE. When 16th-century explorers brought New World produce back to Europe, yams were a particular hit. They are inexpensive and filling, and they keep well. Recipes for candied yams are relatively common in US cookbooks from the 18th and 19th centuries, and in modern times the dish has attained traditional status around the country. The dish has become particularly associated with African American soul food, and its sweetness is characteristic of that cuisine. Candied yams are a perennial staple on US Thanksgiving tables, whether served mashed and topped with marshmallows or sliced, boiled, and candied in a sweet glaze.
Recipe Servings: 6
Ingredients
- 3 lbs sweet potatoes (yams), peeled and cut into 2-inch chunks
- Salt, pinch
- 2 cups orange juice
- ¼ cup brown sugar
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- 4 Tbsp butter
Directions
- Combine sweet potatoes and salt in a large pot, add water until the potatoes are covered, and then bring to a boil.
- Boil potatoes for 5–10 minutes or until just able to pierce with a fork. Be careful not to overcook. Drain and set aside.
- Mix orange juice, brown sugar, ginger, cinnamon, and butter in a large saucepan and bring it to a boil over high heat.
- Add sweet potatoes, stirring to coat. Boil on high until sauce reduces to a syrup, about 10 minutes.
- Serve hot.
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