Personally Speaking

Candied Yams Without the Candy

I prefer the natural sweetness of yams slow roasted. They come out really sweet with a nice chewy caramelized crust if done right.

The trick is to just drizzle olive oil all over, then roast them slowly at no higher than 325 f / 160 c for about an hour. This allows the starch to turn into sugars, a process that doesn't happen if they cooked too fast at too high of a heat.

Served with Thanksgiving dinner, which tends to have a LOT of salty/savory components, they can really balance things out. Generally speaking I can't stand sweet potatoes cooked any other way, and I've tried them about every which way.

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