Recipe tips:
- Store in an airtight container in the refrigerator for up to 3 days.
- I saw the tip on using the reserved yam water to help flavor the sauce here: https://www.thekitchn.com/candied-yams-recipe-23078147
- Alternatively, you can use water instead of the reserved yam water.
- If you don’t reduce the runny sauce before adding it to the pan, there will be a lot of liquid. It will evaporate in the oven and the yams will still caramelize, but it may take a little longer. It’s not a big deal.
Candied yams with bacon
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. Peel and cut the yams into 1-inch cubes. Place the yams in a deep skillet and cover with water. Boil for 8-10 minutes, until the yams are partially cooked (a fork should be able to pierce them, but they should not be so soft that the fork breaks them easily when pierced).
- Drain the yams, reserving 1⁄2 cup of the water for the sauce.
- Meanwhile, cut bacon into chunks and cook over medium heat in a separate skillet until crisp and golden.
- Remove the cooked bacon from the skillet and place on the prepared tray along with the drained yams.
- In the pan with the bacon grease, add the reserved sweet potato water, butter, brown sugar, maple syrup, chili powder, salt, pepper, 2-3 sprigs of thyme, and vanilla. Bring the mixture to a simmer, stirring well, until the sugar has completely dissolved in the sauce.
- Simmer 2-3 more minutes to reduce the sauce by half. Pour the sauce over the yams and bacon on the baking sheet and toss to combine. Distribute the ingredients in a single layer.
- Bake for 20-30 minutes, stirring halfway through, until all the liquid has evaporated and the sauce begins to caramelize over the yams and bacon.
- Serve immediately, garnished with a little more fresh thyme, if desired.
Candied yams with bacon
These Bacon Candied Yams are delicious – caramelized and sweet with the smoky flavor of chili powder.
Preparation time: 10 minutes
- Time to cook: Four. Five minutes
- Total time: 55 minutes
- It serves:6Hover over the “services” value to reveal the recipe scaler
Ingredients
- 4 big garnet yam
- 1 pound bacon
- 1/4 cup salted butter
- 1/2 cup packed light brown sugar
- 1/2 cup pure maple syrup
- 1/2 teaspoon chilli powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 23 fresh thyme sprigs and more to decorate
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Peel and cut the yams into 1-inch cubes. Place the yams in a deep skillet and cover with water. Boil for 8-10 minutes, until the yams are partially cooked (a fork should be able to pierce them, but
- should not be so soft that the fork breaks easily when pierced). Drain the yams,
- reserving 1⁄2 cup of the water for the sauce.
- Meanwhile, cut bacon into chunks and cook over medium heat in a separate skillet until crisp and
- golden
- Remove the cooked bacon from the pan and place it on the prepared tray along with the drained.
- yams.
- In the pan with the bacon grease, add the reserved yam water, butter, brown sugar, maple syrup, chili
- powder, salt, pepper, 2-3 sprigs of thyme and vanilla. Bring the mixture to a simmer, stirring well, until the sugar has completely dissolved in the sauce. Simmer 2-3 more minutes to reduce the sauce by half.
- Pour the sauce over the yams and bacon on the baking sheet and toss to combine. Distribute the ingredients in a single layer.
- Bake for 20-30 minutes, stirring halfway through, until all the liquid has evaporated and the sauce begins to caramelize over the yams and bacon.
- Serve immediately, garnished with a little more fresh thyme, if desired.
