Candied Yams

also called yams · candied sweet potatoes · sweet potato souffle · sweet potato soufflé · glazed sweet potatoes

The table

Peel real sweet potatoes for this. They are not yams — a true yam is a different plant with bark-like skin, and no American shop sells one under this name.
3 lb(1.4 kg)sweet potatoespeel, cut in 1/2-in coinstoss into the dishbake 375°F 55 min, basted once
6 Tbs(85 g)unsalted buttermelt to a syrup, 5 min
1 cup(200 g)light brown sugar
1/4 cup(50 g)granulated sugar
1 tspground cinnamon
1/4 tspground nutmeg
1/2 tspfine sea salt
1 tspvanilla extract
Mash the whole pan with a fork put it back for twenty minutes and it becomes the sweet potato soufflé printed further down the same vegetable list. One dish two names depending on whether the coins are left whole
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

Before anything else

2peel, cut in 1/2-in coins

3melt to a syrup, 5 min

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hrtwo waits that overlap count once
Needs you
none givenof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 25 min.

  1. peel, cut in 1/2-in coins

    not timedfrom the start

  2. melt to a syrup, 5 min

    5 minwalk awayfrom the start

  3. toss into the dish

    not timed5 min in

  4. bake 375°F 55 min, basted once

    55 minwalk away5 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need baking dish · saucepan

Goes with

See how it is written
>> title: Candied Yams
>> category: Vegetables & Sides
>> tags: sweet potato, brown sugar, baked, southern, side
>> counters: Meat and Three
>> aka: yams, candied sweet potatoes, sweet potato souffle, sweet potato soufflé, glazed sweet potatoes
>> servings: 8
>> time: 1 hr 25 min
>> pairs-with: baked-turkey-wings, collard-greens, cornbread-dressing
>> step.1: Peel real sweet potatoes for this. They are not yams — a true yam is a different plant with bark-like skin, and no American shop sells one under this name.
>> step.2: peel, cut in 1/2-in coins
>> step.3: melt to a syrup, 5 min
>> step.4: toss into the dish
>> step.5: bake 375°F 55 min, basted once

Peel real sweet potatoes for this. They are not yams — a true yam is a different plant with bark-like skin, and no American shop sells one under this name.

Peel @sweet potatoes{3%lb}(1.4 kg) and cut them into 1/2-in coins.

Melt @unsalted butter{6%Tbs}(85 g), @light brown sugar{1%cup}(200 g), @granulated sugar{1/4%cup}(50 g), @ground cinnamon{1%tsp}, @ground nutmeg{1/4%tsp}, @fine sea salt{1/2%tsp}, @vanilla extract{1%tsp} in a #saucepan{} and ~simmer{5%min} to a loose syrup.

Toss @&(~2)sweet potato coins{} with @&(~1)spiced syrup{} in a #baking dish{}.

Bake @&(~1)glazed sweet potatoes{} covered at 375°F (190°C) for ~bake{55%min}, basting once when the syrup starts to catch at the edges.

Mash the whole pan with a fork, put it back for twenty minutes and it becomes the sweet potato soufflé printed further down the same vegetable list. One dish, two names, depending on whether the coins are left whole.