A Symphony of Flavors
Picture this: velvety yams caramelized to perfection, glazed with a sweet syrup of brown sugar and butter, and then elevated by the tropical flavors of pineapple and coconut flakes. This is not just another side dish; it’s a sensory experience that brings together the earthiness of root vegetables with the exuberant notes of sun-soaked fruits. Candied yams with pineapple and coconut flakes have long been a staple in many holiday meals, especially in the United States, where they grace the tables of Thanksgiving feasts and Christmas dinners alike. But why settle for the usual when you can add a tantalizing twist?
“The thankful receiver bears a plentiful harvest.”
William Blake
In this recipe, we’re taking a traditional dish and infusing it with a hint of tropical sunshine. The rich, caramelized sweetness of the yams marries beautifully with the tartness of pineapple, while the toasted coconut flakes add a satisfying crunch that will leave your taste buds dancing. Whether you’re looking to impress your family during the holidays or seeking a comforting, soul-warming dish for a weekend dinner, these candied yams with pineapple and coconut flakes are sure to become a new favorite. Get ready to turn your kitchen into a gourmet paradise with this vibrant, delicious, and easy-to-make recipe!
Why You’ll Love This Candied yams with pineapple and coconut flakes Recipe
1. A Burst of Flavors: The combination of creamy yams, juicy pineapple, and crunchy coconut flakes creates an extraordinary symphony of textures and tastes that’s both exotic and comforting. The balance between the natural sweetness of the yams and the tangy pineapple is pure culinary magic.
2. Holiday-Ready and Crowd-Pleasing: This dish is not only beautiful to look at but also a guaranteed crowd-pleaser. It’s perfect for holiday gatherings, potlucks, or any special occasion where you want to bring something unique and memorable to the table.
3. Simple Yet Sophisticated: Despite its complex flavor profile, this recipe is surprisingly easy to make. With just a handful of ingredients and minimal prep time, you can whip up a dish that tastes like you’ve spent hours in the kitchen.
4. Nutrient-Rich Ingredients: Yams are packed with fiber, vitamins, and antioxidants, while pineapple offers a boost of vitamin C and digestive enzymes. Coconut flakes provide healthy fats and add a delightful crunch without overwhelming the dish.
5. Versatile Side Dish or Dessert: This recipe can serve as a delectable side dish or even a dessert, thanks to its sweet, luscious flavors. Pair it with roasted meats, a fresh green salad, or enjoy it on its own with a scoop of vanilla ice cream for a truly indulgent treat.
How to Make Candied yams with pineapple and coconut flakes
Ingredients
- 4 large yams or sweet potatoes, peeled and sliced into rounds
- 1 cup canned crushed pineapple, drained
- 1 cup brown sugar, packed
- ½ cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- ½ cup shredded sweetened coconut flakes
- ¼ teaspoon salt
- Optional: 1 tablespoon of orange juice or rum for added depth
Instructions
1. Preheat and Prep: Preheat your oven to 375°F (190°C). While the oven is heating, peel and slice the yams into ½-inch thick rounds. Place them in a large mixing bowl.
2. Make the Syrup: In a small saucepan over medium heat, combine the melted butter, brown sugar, cinnamon, nutmeg, salt, and vanilla extract. Stir until the sugar is dissolved and the mixture is well combined, about 2-3 minutes. If using orange juice or rum, add it now for extra flavor.
3. Assemble the Dish: Arrange half of the yam slices in a single layer in a greased 9×13-inch baking dish. Evenly spread half of the crushed pineapple over the yams. Drizzle with half of the syrup. Repeat the layers with the remaining yams, pineapple, and syrup.
4. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil, sprinkle the coconut flakes evenly over the top, and return to the oven. Bake for an additional 15-20 minutes, or until the yams are tender and the coconut flakes are golden brown.
5. Serve: Let the dish cool for a few minutes before serving. The syrup will thicken as it cools, making for a luscious, sticky coating on the yams. Garnish with extra coconut flakes or a sprinkle of cinnamon if desired.
Tips for Making the Best Candied yams with pineapple and coconut flakes
1. Choose the Right Yams: For this recipe, look for yams or sweet potatoes that are firm and free from blemishes. They should be similar in size to ensure even cooking.
2. Adjust Sweetness to Taste: If you prefer a less sweet dish, reduce the amount of brown sugar to ¾ cup. Alternatively, for a more indulgent version, you can add a drizzle of maple syrup to the syrup mixture.
3. Pineapple Options: Canned crushed pineapple works best for this recipe because it’s already softened and easy to layer. If you want more texture, you can use fresh pineapple, but you may need to cook it down slightly in the syrup mixture.
4. Spice It Up: Feel free to adjust the spices to your liking. A pinch of allspice or ginger can add an extra layer of warmth to the dish.
5. Make-Ahead Magic: This dish can be prepared a day ahead. Assemble the yams, pineapple, and syrup in the baking dish, cover with foil, and refrigerate. When ready to bake, sprinkle with coconut flakes and bake as directed.
“Gratitude turns what we have into enough.”
Aesop
Candied Yams Recipe FAQ
| Question | Answer |
| Can I use sweet potatoes instead of yams? | Yes, sweet potatoes are a perfect substitute and will give you a similar taste and texture. |
| Can I make this dish vegan? | Absolutely! Replace the butter with coconut oil or a vegan butter substitute, and ensure the coconut flakes do not contain any dairy. |
| How do I store leftovers? | Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through. |
| Can I freeze this dish? | Yes, you can freeze the baked yams. Let them cool completely, then store in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating. |
| What can I serve with candied yams? | This dish pairs well with roasted meats, like turkey or ham, and green vegetables such as Brussels sprouts or green beans. It also makes a delicious dessert! |
Candied Yams with Pineapple & Coconut Flakes
Equipment
- 9×13-inch baking dish,
- small saucepan,
- Mixing bowl
- Aluminum foil
Ingredients
- 4 large yams or sweet potatoes peeled and sliced into rounds
- 1 cup canned crushed pineapple drained
- 1 cup brown sugar packed
- ½ cup unsalted butter melted
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- ½ cup shredded sweetened coconut flakes
- ¼ teaspoon salt
- Optional: 1 tablespoon of orange juice or rum for added depth
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). While the oven is heating, peel and slice the yams into ½-inch thick rounds. Place them in a large mixing bowl.
- Make the Syrup: In a small saucepan over medium heat, combine the melted butter, brown sugar, cinnamon, nutmeg, salt, and vanilla extract. Stir until the sugar is dissolved and the mixture is well combined, about 2-3 minutes. If using orange juice or rum, add it now for extra flavor.
- Assemble the Dish: Arrange half of the yam slices in a single layer in a greased 9×13-inch baking dish. Evenly spread half of the crushed pineapple over the yams. Drizzle with half of the syrup. Repeat the layers with the remaining yams, pineapple, and syrup.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil, sprinkle the coconut flakes evenly over the top, and return to the oven. Bake for an additional 15-20 minutes, or until the yams are tender and the coconut flakes are golden brown.
- Serve: Let the dish cool for a few minutes before serving. The syrup will thicken as it cools, making for a luscious, sticky coating on the yams. Garnish with extra coconut flakes or a sprinkle of cinnamon if desired.
Notes
Nutrition per serving
Calories: 350 | Carbohydrates: 55g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 125mg | Potassium: 400mg | Fiber: 5g | Sugar: 35g | Vitamin C: 20% DV | Calcium: 6% DV | Iron: 4% DV
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