I have literally been obsessed with making pumpkin everything recently. In the last month I have literally made three pumpkin pies, a pumpkin cheesecake, pumpkin pancakes, pumpkin cereal and pumpkin bagels and pumpkin spice lattes! I know its insane and you would think i would be pumpkin sick by now but don’t blame me, my hubby made me do it! I’m just being a good wife and fulfilling the desires of his heart! What can I say, we just crave them this season along with eggnog and pretty much everything in sight is on my most wanted list! It’s winter after all, the season of hibernation and storing fat until next spring. Just kidding, but really i have been truly craving these yams lately and you will too once you taste them.
These yams are a special treat for us as we only eat them a couple times a year but they are rich and decadent. Soooo gosh darn delicious it makes me want to kiss each and every golden sweet nugget of glory and cry when the last one bids me farewell. My candied yams have been proclaimed to be the best on earth, in fact out of this world by my beloved husband! This candied sauce is absolutely divine and you must make this today! Go ahead and get it out your system now, the new year is almost here and 2018 is counting on us to be at our best!
1 lb or 4 to 6 sweet potatoes, cleaned
2 cups brown sugar plus extra for sprinkling
1 & 1/2 sticks unsalted real butter, melted
1/2 cup boiling water from boiling sweet potatoes
2 tablespoons pure vanilla extract
2 tablespoons granulated sugar
2 tablespoons of quality cinnamon or to taste
1 tablespoon of ground nutmeg or to taste
Pinch of salt
Preheat oven to 350 degrees Fahrenheit.
Add clean sweet potatoes to a large stockpot filled with cold water and a little salt and boil for thirty minutes or just until potatoes are able to slide a fork through. Not as tender as mashed potatoes, just until fork tender. Once fork tender, place on a dish to cool down.
In the bottom of a casserole dish, baking dish or aluminium pan start adding the brown sugar, butter, white sugar, vanilla, cinnamon, nutmeg and pinch of salt. Mix very well then add the 1/2 cup of boiling water from the pot and mix again very well.
Once sweet potatoes have cooled down, use a spoon or butter knife to gently peel the skin off the potatoes being very gentle. Then cut into 1 inch or so slices that look like Oreos in size and shape.
Place them overlapping each other on top of the sauce. It’s okay if they are not all touching the sauce as they cook they will become submerged in the candied sauce.
Before placing in the oven sprinkle lightly with a little extra brown sugar and cinnamon and bake in the oven for 1 hour or until tenderized being sure to remove from the oven every 20 minutes to baste by taking a spoon and pouring some of the candied sauce over the top potatoes.
Serve hot or warm. They won’t last long so enjoy while you can from my family to yours!