Lemon-Glazed Holiday Yams with Crunchy Nuts: A Sweet Potato Sensation
Chef John’s Candied Yams
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Get ready to elevate your holiday spread with these irresistible yams glazed in a tangy lemon syrup and finished with crunchy nuts—pure comfort food magic.
Ingredients for Candied Yams
- 3 pounds sweet potatoes (yams), peeled and cut into 1-inch cubes
- 3 tablespoons kosher salt
- ½ cup unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup chopped pecans or pistachios
Step-by-Step Instructions for Yams
- Brine and blanch: Stir 3 tablespoons kosher salt into 2 quarts of cold water in a large pot. Add yam cubes and bring to a simmer over high heat.
- Par-cook the yams: Lower heat to medium-low and simmer until yams are just tender but not falling apart, about 5–7 minutes. Drain thoroughly.
- Prepare the glaze: In the same pot, melt butter over medium heat. Whisk in brown sugar, lemon juice, cinnamon, and nutmeg until the mixture becomes a glossy, syrupy glaze.
- Candy the yams: Return drained yams to the pot, gently tossing to coat each piece in the citrus-scented glaze. Cook until bubbling and thickened, about 3–4 more minutes.
- Garnish and serve: Transfer to a serving dish and sprinkle with chopped pecans or pistachios for a festive crunch. Serve warm as a holiday side dish.
Nutrition Information for Yams
- Calories: 338 kcal
- Carbohydrates: 70 g
- Fiber: 5 g
- Sugars: 40 g
- Fat: 6 g
- Saturated Fat: 4 g
- Protein: 3 g
- Sodium: 2294 mg
Tips & Variations for Perfect Yams
Why Lemon?
Lemon juice adds bright acidity that cuts through the sweetness, creating a well-balanced glaze without orange juice.
Gluten-Free & Vegan Swap
- Use coconut oil instead of butter for a dairy-free version.
- Swap brown sugar for coconut sugar to keep it refined sugar-free.
Make-Ahead Shortcut
Par-cook and glaze the yams a day in advance. Reheat gently in a low oven for easy entertaining.
These luscious yams are the ultimate holiday side dish—every bite is a celebration of sweet potatoes and citrus-kissed goodness.
Chef John's Candied Yams
This recipe for candied yams uses lemon instead of orange juice as a sweetener. Top with chopped pistachios or pecans for a beautiful holiday side dish.
Ingredients
Method
- Stir 3 tablespoons kosher salt into 2 quarts of cold water in a large pot. Add yam cubes and bring to a simmer over high heat.
- Lower heat to medium-low and simmer until yams are just tender but not falling apart, about 5–7 minutes. Drain thoroughly.
- In the same pot, melt butter over medium heat. Whisk in brown sugar, lemon juice, cinnamon, and nutmeg until the mixture becomes a glossy, syrupy glaze.
- Return drained yams to the pot, gently tossing to coat each piece in the citrus-scented glaze. Cook until bubbling and thickened, about 3–4 more minutes.
- Transfer to a serving dish and sprinkle with chopped pecans or pistachios for a festive crunch. Serve warm as a holiday side dish.
Tried this recipe?Let us know how it was!
Recipe credit: Chef John’s Candied Yams
