Extra-Fancy Candied Yams

Name: Extra-Fancy Candied Yams
Yield: Makes 2–4 servings
Ingredients: 2 large Garnet yams, peeled and cut into 2-inch-thick medallions; ¼ cup sweet potato nectar, sorghum molasses, date molasses, honey, or pure maple syrup; 1 vanilla bean, split lengthwise and seeds scraped; Smoked sea salt and freshly ground black pepper; ½ cup (4 oz) salted butter, plus more if needed; Kosher salt; 1 teaspoon fresh or dried culinary lavender buds (optional)

Preparation info

Makes
2–4
servings

Difficulty
Easy

Appears in

Salt & Shore

By Sammy Monsour and Kassady Wiggins

Published 2024

About

With their elegant simplicity and succulent texture, these yams are a true melt-in-your-mouth Southern delicacy. While we certainly appreciate a good old-fashioned yam casserole with marshmallows and pecans, there’s a time and a place for such indulgence. These yams are the ideal side to a coastal-inspired Sunday supper.

Ingredients

2 large Garnet yams, peeled and cut into 2-inch-thick medallions
Kosher salt
½ cup (4 oz

Method

In a large saucepan, combine the yams with water to cover and lightly season the water with kosher salt. Bring to a simmer over medium heat, reduce the heat to maintain a gentle simmer, and cook the yams low and slow until tender and creamy, 20–25 minutes. To check for doneness, pierce them with a cake tester or paring knife. Using a slotted spoon or spider, transfer the yams to a sheet pan, ar