Unforgettable Brown Butter & Maple Candied Yams Recipe

A Sweet, Savory Twist on a Classic Comfort Food

When the weather cools and the air turns crisp, nothing says comfort like a plate of sweet, tender yams. But this isn’t just your regular candied yams dish; we’re elevating it with rich, nutty brown butter and the warm sweetness of pure maple syrup. Brown Butter & Maple Candied Yams Recipe bring a modern, gourmet twist to a timeless classic.

“Let food be thy medicine and medicine be thy food.”

Hippocrates

This recipe strikes the perfect balance between indulgence and nostalgia, combining the earthy sweetness of yams with the deep, toasty notes of browned butter and the natural, caramelized flavor of maple syrup. Imagine biting into tender yams coated in a rich sauce, with every spoonful reminding you of fall harvests and cozy family gatherings. Whether it’s Thanksgiving, a casual weekend dinner, or simply because you need something that tastes like a warm hug, this recipe will satisfy on every level.

Why You’ll Love This Brown Butter & Maple Candied Yams Recipe

1. Elevated Flavor: The combination of nutty brown butter and rich maple syrup takes the natural sweetness of yams to a whole new level. You get a deep, caramelized flavor with a velvety texture that feels both luxurious and homey.
2. Minimal Ingredients: Despite the gourmet flavor, this Candied Yams recipe uses only a handful of ingredients, making it accessible and easy to whip up for any occasion.
3. Crowd-Pleaser: These candied yams are a hit at family dinners, holiday gatherings, and even casual weeknight meals. They’re the perfect side dish to impress guests without spending hours in the kitchen.
4. Customizable Sweetness: Prefer a lighter sweetness? You can easily adjust the maple syrup to your preference without losing the core flavor. Add a sprinkle of cinnamon or nutmeg to enhance the warm, comforting essence of the dish.
5. Great for Meal Prep: These yams reheat beautifully, making them a great option for leftovers or meal prep. Enjoy them the next day as an easy side for lunch or dinner.

How to Make Brown Butter & Maple Candied Yams Recipe

Ingredients:

• 4 large yams (sweet potatoes), peeled and cut into rounds or cubes
• ½ cup unsalted butter
• ⅓ cup pure maple syrup (adjust to taste)
• ¼ cup brown sugar
• 1 teaspoon vanilla extract
• Salt, to taste
• Optional: ½ teaspoon cinnamon or nutmeg for extra warmth

Step-by-Step Instructions For Brown Butter & Maple Candied Yams Recipe:

1. Prep the Yams: Peel your yams and slice them into 1/2-inch thick rounds or cubes. You want them uniform in size so they cook evenly. Preheat your oven to 375°F (190°C).
2. Brown the Butter: In a medium saucepan, melt the butter over medium heat. Stir constantly as the butter begins to foam, and after a few minutes, the milk solids will start to brown, emitting a nutty aroma. This is your cue! Once the butter reaches a rich, amber color, remove it from the heat to avoid burning.
3. Combine Butter, Maple Syrup & Brown Sugar: Add the brown sugar and maple syrup to the brown butter, stirring until fully dissolved. Stir in the vanilla extract and a pinch of salt. At this point, you can taste the sauce and adjust the sweetness or add optional spices like cinnamon or nutmeg.
4. Coat the Yams: Place the yams in a large mixing bowl and pour the brown butter mixture over them, tossing to coat evenly. Make sure every piece is drenched in that glorious, sweet sauce.
5. Bake the Yams: Transfer the yams to a greased baking dish, spreading them out in an even layer. Cover the dish with aluminum foil and bake for 30-35 minutes, or until the yams are tender when pierced with a fork.
6. Final Touch: Remove the foil and bake uncovered for another 10-15 minutes to let the edges caramelize and the sauce thicken. Serve hot and enjoy the rich, sweet, and savory goodness!

Tips for Perfect Brown Butter & Maple Candied Yams Recipe

• Watch the Butter: Brown butter can go from perfectly nutty to burnt very quickly. Keep a close eye on it and remove it from heat as soon as it turns a golden brown and smells toasty.
• Use Real Maple Syrup: Avoid using artificial pancake syrup, which lacks the depth of flavor. Real maple syrup adds a rich, natural sweetness that pairs beautifully with the yams and brown butter.
• Cut Uniform Pieces: To ensure even cooking, cut your yams into uniform slices or cubes. This way, they’ll all bake to tender perfection at the same time.
• Adjust Sweetness: If you prefer less sweetness, you can reduce the amount of brown sugar or maple syrup slightly without losing the essence of the dish.
• Add Spice: For a more spiced flavor, sprinkle in some ground cinnamon or nutmeg when you mix the brown butter and maple syrup. You can also add a dash of cayenne for a subtle heat contrast.

Snack Alert

These Sourdough Discard Crispy Snacks are perfect for munching.

FAQ For Brown Butter & Maple Candied Yams Recipe

People Also Ask

1. What enhances the flavor of sweet potatoes?

Sweet potatoes have a natural sweetness that can be enhanced with these ingredients:

• Spices: Cinnamon, nutmeg, ginger, and cloves bring out the natural flavor.
• Acidity: A splash of orange juice or a drizzle of lemon juice brightens the taste.
• Sweeteners: Maple syrup, honey, or brown sugar amplify the sweetness.
• Savory elements: Butter, olive oil, or a sprinkle of sea salt balances the flavors. Adding these ingredients can create a deeper and more complex taste profile.

2. Are candied yams and candied sweet potatoes the same thing?

While often used interchangeably, candied yams and candied sweet potatoes are not exactly the same:

• Yams: True yams are starchy, dry, and less sweet. They are native to Africa and Asia and are not commonly found in the U.S.
• Sweet Potatoes: What most people call yams in the U.S. are actually orange-fleshed sweet potatoes, which are sweeter and softer. In most American recipes, “candied yams” are made with sweet potatoes.

3. Why are my candied yams runny?

Candied yams can turn out runny for a few reasons:

• Too much liquid: Excess water or syrup can make the dish watery.
• Undercooking: If the syrup hasn’t had enough time to thicken, it will remain runny.
• Incorrect sugar ratio: Not using enough sugar can prevent the syrup from caramelizing properly.
• Solution: Simmer the syrup longer to reduce it or add a thickening agent like cornstarch.

4. Why do you soak sweet potatoes before baking?

Soaking sweet potatoes before baking can:

• Remove excess starch: This helps achieve crispier edges when baking.
• Improve texture: It makes the sweet potatoes softer on the inside while crispier on the outside.
• Enhance flavor: Soaking in water with a pinch of salt can subtly season the potatoes. Soaking is optional but can elevate the final dish.

5. What happens if you don’t soak potatoes?

If you don’t soak sweet potatoes:

• Starch remains on the surface: This can lead to less crispy results when baking or frying.
• Minimal impact for some methods: For mashed or roasted sweet potatoes, soaking isn’t necessary as crispiness isn’t the goal. Skipping the soak is fine for soft-textured dishes, but it’s helpful for crispy recipes.

6. Why don’t my sweet potatoes go crispy?

Sweet potatoes might not get crispy due to:

• High moisture content: Sweet potatoes contain more water than regular potatoes.
• Crowding the pan: Overcrowding traps steam, preventing crispiness.
• Insufficient oil: A light coating of oil is necessary for caramelization.
• Low oven temperature: Baking at a high temperature (425°F or 220°C) promotes crisping. For best results, bake in a single layer and toss with oil before cooking.

Common Mistakes When Making Candied Yams:

1. Using too much liquid: This can lead to a runny consistency. Stick to the recommended amounts of butter and sugar.
2. Overcooking the sweet potatoes: Overcooking can cause the potatoes to break apart and become mushy.
3. Skipping the spices: Spices like cinnamon and nutmeg are essential for depth of flavor.
4. Not reducing the syrup: Failing to cook the syrup long enough can result in a watery dish.
5. Using the wrong type of potato: Make sure to use sweet potatoes, not true yams, for the best texture and flavor.

Conclusion

Candied yams are a delicious and comforting dish that highlights the natural sweetness of sweet potatoes. To achieve the perfect dish, focus on balancing the syrup’s thickness, seasoning generously with spices, and cooking the sweet potatoes just right. Avoid common pitfalls like overcooking or using too much liquid, and you’ll have a flavorful, crowd-pleasing side dish that’s perfect for any occasion!

Brown Butter & Maple Candied Yams

Thomas J. Moss

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 8

Calories 320 kcal

Equipment

• Knife
• Baking dish,
• Saucepan
• Mixing bowl

Ingredients

  

• 4 large yams sweet potatoes, peeled and cut into rounds or cubes
• ½ cup unsalted butter
• ⅓ cup pure maple syrup adjust to taste
• ¼ cup brown sugar
• 1 teaspoon vanilla extract
• Salt to taste
• Optional: ½ teaspoon cinnamon or nutmeg for extra warmth

Instructions

 

• Prep the Yams: Peel your yams and slice them into 1/2-inch thick rounds or cubes. You want them uniform in size so they cook evenly. Preheat your oven to 375°F (190°C).
• Brown the Butter: In a medium saucepan, melt the butter over medium heat. Stir constantly as the butter begins to foam, and after a few minutes, the milk solids will start to brown, emitting a nutty aroma. This is your cue! Once the butter reaches a rich, amber color, remove it from the heat to avoid burning.
• Combine Butter, Maple Syrup & Brown Sugar: Add the brown sugar and maple syrup to the brown butter, stirring until fully dissolved. Stir in the vanilla extract and a pinch of salt. At this point, you can taste the sauce and adjust the sweetness or add optional spices like cinnamon or nutmeg.
• Coat the Yams: Place the yams in a large mixing bowl and pour the brown butter mixture over them, tossing to coat evenly. Make sure every piece is drenched in that glorious, sweet sauce.
• Bake the Yams: Transfer the yams to a greased baking dish, spreading them out in an even layer. Cover the dish with aluminum foil and bake for 30-35 minutes, or until the yams are tender when pierced with a fork.
• Final Touch: Remove the foil and bake uncovered for another 10-15 minutes to let the edges caramelize and the sauce thicken. Serve hot and enjoy the rich, sweet, and savory goodness!

Notes

Adjust sweetness and spices to taste; real maple syrup is recommended for the best flavor. 

Nutrition per Serving:

Calories: 320 | Carbohydrates: 48g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Sodium: 70mg | Potassium: 442mg | Fiber: 4g | Sugar: 22g | Vitamin C: 5mg | Calcium: 62mg | Iron: 1.2mg

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