Ingredients:

  • 3 lbs Sweet Potatoes (or Yams), peeled and cut into 1-inch chunks
  • 1/4 tsp Salt
  • 1/2 cup Unsalted Butter (1 stick)
  • 1 cup Light Brown Sugar, packed
  • 1/4 cup Granulated Sugar
  • 1/4 cup Orange Juice (freshly squeezed preferred)
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • A dash of Allspice

Instructions:

  1. Prepare the Yams: Peel and chop the sweet potatoes into uniform 1-inch cubes.
  2. Par-Cook the Yams: Place chopped yams in a saucepan, cover with water, add salt, and bring to a boil. Reduce heat and simmer gently until just tender when pierced with a fork (avoid overcooking).
  3. Drain and Set Aside: Carefully drain the yams completely and set them aside in a bowl.
  4. Create the Glaze Base: In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add the brown sugar and granulated sugar, stirring until the sugar begins to dissolve and form a thick paste.
  5. Introduce Liquids and Spice: Whisk in the orange juice, vanilla extract, cinnamon, nutmeg, and allspice. Bring the mixture to a gentle simmer, whisking until smooth.
  6. Candy the Yams: Gently add the par-cooked yams to the simmering glaze. Stir very carefully to coat evenly without mashing the potatoes.
  7. Reduce and Thicken: Continue to simmer over medium-low heat, stirring occasionally, for 15–20 minutes. The glaze should visibly thicken and become syrupy and sticky, coating the yams beautifully.
  8. Serve Hot: Remove from heat. Serve immediately while the glaze is liquid and shimmering.