Thats Nerdalicious Recipe

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Candied Yams and Apple: A Harvest Classic

The scent of candied yams always transports me back to my grandmother’s kitchen. I remember being a small child, perched on a stool, watching her meticulously peel and slice the yams, the sweet, earthy aroma filling the air. That tantalizing scent, mingled with the warm spices and tart apples, always signaled the start of our family’s holiday feasts. This recipe, a slight variation on her classic, holds that comforting nostalgia, a reminder of love, laughter, and shared meals around a crackling fireplace.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 70 minutes
Servings: 4-6
Yield: One Baking Dish
Dietary Type: Vegetarian (can be made vegan by omitting marshmallows or using vegan marshmallows)

Ingredients

4 medium yams
1 Granny Smith apple, peeled and chopped
½ cup golden raisins
¼ cup brown sugar
¼ cup cane syrup
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ lemon, juice and zest of
1 fluid ounce brandy
1 tablespoon cornstarch
¼ cup pecans, chopped
8 ounces marshmallows (optional)

Equipment Needed

Large pot
Baking dish (approximately 9×13 inch)
Measuring cups and spoons
Zester
Juicer
Mixing bowl

Instructions

Begin by preparing the yams. Peel them thoroughly, then slice them into approximately ½-inch thick rounds. Don’t worry too much about perfect uniformity; a little variation adds character to the final dish.
Place the sliced yams into a large pot and cover them with water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the yams simmer for about 30 minutes, or until they are fork-tender. This ensures they’re cooked through before baking.
Once the yams are tender, carefully drain them, but be sure to reserve 1 ½ cups of the cooking liquid. This liquid is packed with yam flavor and will form the base of our delicious syrup.
In the same pot (now empty), pour in the reserved 1 ½ cups of yam liquid. Bring the liquid to a boil over medium-high heat.
Add the brown sugar, cane syrup, cinnamon, nutmeg, brandy, lemon juice, and lemon zest to the boiling liquid. Stir continuously to ensure the sugar dissolves completely.
Reduce the heat to low and let the mixture simmer gently for about 5 minutes, allowing the flavors to meld and deepen. The aroma at this stage is absolutely divine.
Add the chopped Granny Smith apple and the golden raisins to the simmering syrup. Continue to simmer for another 10 minutes, stirring occasionally, until the apples soften slightly and the raisins plump up.
In a small mixing bowl, dissolve the cornstarch in a tablespoon or two of cold water, creating a slurry. This prevents lumps from forming when you add it to the hot syrup.
Pour the cornstarch slurry into the simmering syrup, stirring constantly. Cook for an additional 10 minutes, or until the syrup thickens to a lovely, glossy consistency. This will help the syrup cling to the yams.
Preheat your oven to 350°F (175°C).
Arrange the cooked yam slices in a greased baking dish. Ensure they are in a single layer to allow the syrup to coat them evenly.
Pour the prepared syrup, complete with the apples and raisins, evenly over the yams in the baking dish.
Bake in the preheated oven until the syrup is bubbling and the yams are heated through, approximately 20-25 minutes.
If desired, top the candied yams with marshmallows during the last 5 minutes of baking. Watch them carefully to prevent burning. They should be golden brown and slightly melted.
Remove the baking dish from the oven and sprinkle the chopped pecans evenly over the top. The residual heat will toast the pecans slightly, releasing their nutty aroma.
Let the dish cool slightly before serving. This allows the syrup to thicken further and the flavors to develop fully.

Expert Tips & Tricks

For an extra layer of flavor, try browning the yams in a skillet with a little butter before adding them to the baking dish.
If you don’t have cane syrup on hand, you can substitute it with maple syrup or honey.
To prevent the marshmallows from burning, broil them briefly on low heat, watching them very carefully.
If your syrup becomes too thick, add a splash of water to thin it out.
Prepare the yams ahead of time by boiling and slicing them. Store them in the refrigerator until ready to bake.

Serving & Storage Suggestions

Serve the Candied Yams and Apple warm as a side dish to your favorite holiday meal or any comforting dinner. The sweet and savory flavors pair well with roasted meats, poultry, or even vegetarian entrees.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving. You can also freeze leftover candied yams for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	380 kcal	19%
Total Fat	12g	18%
Saturated Fat	2g	10%
Cholesterol	0mg	0%
Sodium	80mg	3%
Total Carbohydrate	65g	22%
Dietary Fiber	5g	20%
Sugars	35g	–
Protein	3g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegan Option: Substitute the regular marshmallows with vegan marshmallows or omit them altogether.
Spiced Up: Add a pinch of ground cloves or allspice to the syrup for a more complex flavor profile.
Nutty Delight: Use walnuts or almonds instead of pecans, or add a mix of different nuts.
Citrus Boost: Use orange juice and zest instead of lemon for a different citrus twist.
Apple Variety: Experiment with different types of apples, such as Honeycrisp or Fuji, for varying sweetness and tartness.

FAQs (Frequently Asked Questions)

Q: Can I use canned yams for this recipe?
A: While fresh yams are preferred for the best flavor and texture, you can use canned yams in a pinch. Be sure to drain them well before adding them to the baking dish.

Q: How do I prevent the marshmallows from burning?
A: Add the marshmallows only during the last 5 minutes of baking and watch them closely. Alternatively, broil them briefly on low heat for a more controlled browning.

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the yams and syrup ahead of time and store them separately in the refrigerator. Assemble and bake the dish just before serving.

Q: What is cane syrup, and where can I find it?
A: Cane syrup is a thick, golden syrup made from sugar cane juice. It can usually be found in the baking aisle of most grocery stores. If you can’t find it, you can substitute it with maple syrup or honey.

Q: Can I freeze leftover candied yams?
A: Yes, you can freeze leftover candied yams for up to 2 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts

I hope you enjoy this recipe for Candied Yams and Apple as much as my family and I do. It’s a dish that’s perfect for the holidays, but also delicious any time you’re craving a comforting and flavorful side. Don’t be afraid to experiment with the variations and substitutions to make it your own. I encourage you to gather your ingredients, preheat your oven, and bring a little warmth and sweetness to your table. And please, share your feedback and any creative twists you come up with!

Candied Yams and Apple Recipe