Kitchen notes · a little help before you start
Candied Yams
Candied Yams brings together sweet potatoes, ground cinnamon, and ground nutmeg. Some of the finishing happens after the pan comes off the heat. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Cook
- 75 min
- Total
- 85 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Cooking method
- Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Budget (estimated)
- Low cost
- Dietary characteristics
- Vegetarian
A few quick notes
1. Have the finishing ingredients ready
Some of the finishing happens after the pan comes off the heat. Have those ingredients ready and follow that order, rather than adding everything at the beginning.
2. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
3. Get the oven ready first
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
Get to know the ingredients
Sweet potatoes
Look at how this ingredient comes into the method: Wash, peel, and cut the sweet potatoes into ½ inch thick rounds.
Ground cinnamon
Look at how this ingredient comes into the method: As soon as the butter turns golden brown add the brown sugar, white sugar, cinnamon, nutmeg, and salt.
Ground nutmeg
Look at how this ingredient comes into the method: As soon as the butter turns golden brown add the brown sugar, white sugar, cinnamon, nutmeg, and salt.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Candied Yams
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Pour the thick glaze back over the sweet potatoes and serve. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Stay with the stirring step
Keep this part of the cooking within reach rather than leaving the pan. The method asks for regular stirring, so get the next ingredients ready before that step begins.
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
A few questions you might have
What should I get ready before starting?
Set out the oven, baking dish, and pot. Read the first preparation step before you get going: Preheat the oven to 350°F.
Which little step is worth remembering?
Some of the finishing happens after the pan comes off the heat. Have those ingredients ready and follow that order, rather than adding everything at the beginning.
What check should I look for as it cooks?
Keep this part of the method in view: Bring the pot to a simmer for about 5 minutes or until the glaze has reduced and thickened.
Is there another preparation step to plan for?
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Budget Bytes. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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