Soul Food Candied Yams Skillet (Printer-Friendly)

Tender yams glazed with buttery brown sugar syrup, cooked skillet-style for rich caramel notes.

# What You'll Need:

→ Yams

01 - 3 large yams (approximately 2 pounds), peeled and cut into 1/2-inch thick rounds

→ Syrup

02 - 1 cup packed light brown sugar
03 - 6 tablespoons unsalted butter
04 - 1/4 cup water
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 teaspoon salt
08 - 1 teaspoon pure vanilla extract

→ Optional Garnish

09 - 1/4 cup chopped pecans

# Method:

01 - In a large 12-inch skillet, melt the butter over medium heat. Add the brown sugar, water, cinnamon, nutmeg, and salt, stirring until the sugar dissolves and the mixture begins to simmer.
02 - Arrange the yam slices evenly in the skillet, turning gently to coat each piece thoroughly in the syrup.
03 - Cover the skillet and cook over medium-low heat for 20 minutes, gently stirring and turning the yams occasionally to ensure even cooking and coating.
04 - Remove the lid and increase heat to medium. Continue cooking for 10 to 15 minutes, spooning syrup over the yams repeatedly, until they are fork-tender and the sauce thickens to a glossy consistency.
05 - Stir in the vanilla extract. If desired, sprinkle with chopped pecans immediately before serving.

# Expert Suggestions:

01 -
  • The brown sugar syrup becomes thick and glossy in your skillet, coating each slice with caramelized richness that tastes like comfort tastes.
  • You can have this on the table in under an hour, which means it's perfect for weeknight dinners and holiday spreads alike.
  • No fancy techniques required—just layering, stirring, and letting the heat do the work while you finish other dishes.
02 -
  • Don't skip the uncovered finishing stage—that's where the sauce transforms from thin and watery into something luxurious and clinging to every slice, and rushing it means you'll miss that magic.
  • If your yams are cooking faster than the sauce is thickening, your heat is probably too high; turn it down and give the sauce more time to concentrate instead of fighting to catch up.
03 -
  • Let the syrup bubble and reduce properly before you're done—a thin glaze means you're leaving flavor on the table, and that's a mistake worth avoiding once.
  • Toast your pecans separately and add them right before serving so they stay crispy instead of getting soggy in the syrup overnight.
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