Cook this: The Best Candied Yams
Chef Shereen Pavlides starts preparing her 鈥榖est鈥� candied yams for Thanksgiving Day.
Nancy Rokos |Calkins Media
Chef Shereen Pavlides created her 'best' candied yams for Thanksgiving Day.
In this week蘑菇视频 edition of Cook This, Chef Shereen Pavlides highlights the flavor of candied yams.
To watch Chef Pavlides make this dish, visit heraldstandard.com.
The Best Candied Yams
recipe by shereen pavlides
Serves: 6 鈥� 8
Ingredients:
1/2 cup water
3 pounds fresh yams 鈥� peeled, cut into 1/2-inch rounds
1 pound dark brown sugar
1/2 cup (1 stick) unsalted butter 鈥� cut into 8 pieces
1/2 teaspoon kosher salt
Instructions:
In 6-quart heavy pot, add all the ingredients. Bring to a boil over high heat, reduce heat to medium 鈥� low and cover with a lid slightly vented. Cook until liquid comes 3/4 up the sides of the yams, 8 鈥� 10 minutes.
Remove lid and continue to cook until fork tender, 15 鈥� 18 minutes. Gently (not to break the yams) rotate yams from the bottom to the top periodically to cook all of them evenly. {Note: Be careful Not To Boil Over!}
Remove yams with a slotted spoon to a serving bowl and drizzle candied syrup over the top. Serve Immediately.
Prep time: 10 minutes
Cook time: 28 minutes
Prep ahead note: Peel and cut yams 1 day ahead and place in a zipper bag in the refrigerator.
Can cook 2 hours ahead and keep at the lowest setting (170 degrees F) in the oven, in an oven safe serving bowl covered with saran wrap. (Yup! Saran wrap will NOT melt under 250 degrees F.).
Reserve candied sauce in a small sauce pot. When ready to serve, bring to a boil until thickened and pour over top of the yams. Serve immediately.