Hamdi Saidani Ina Garten Candied Yams are a classic American side dish dinner staple featuring a thick glaze made from orange juice and dark brown sugar. This oven-baked recipe uses fresh citrus and a hint of bourbon to create a sticky, caramelized coating on tender sweet potato rounds.
The first time I made this, I didn’t baste the vegetables often enough, but now I always spoon the syrup over them every fifteen minutes. That’s the difference between a dry, pale potato and one that’s encased in a glossy, dark mahogany coating. If you leave them alone for the full hour, the top layer won’t absorb enough sugar to get that chewy, candied edge that Ina’s recipes are known for.
The dark brown sugar is doing more work than you’d think here compared to the light version. It contains more molasses, which stands up to the high oven heat without just burning into a bitter mess. I’ve found that the optional splash of bourbon is the specific detail that cuts through the heavy sweetness and makes the dish feel a bit more grown-up. It’s a simple process that mostly happens in the background, but those last forty minutes without the foil are when the real magic happens.
Ina Garten Candied Yams Ingredients
- 5 medium yams (about 3 lbs)
- 1/2 cup (100g) dark brown sugar, packed
- 1/2 cup (120ml) fresh orange juice
- 3 tbsp (43g) unsalted butter, plus extra for the dish
- 1 cinnamon stick
- 2 tbsp bourbon (optional)
- Pinch of ground nutmeg
- Pinch of kosher salt
How To Make Ina Garten Candied Yams
- 1. Preheat oven: Set the temperature to 205°C (400°F). Rub a large baking dish generously with butter, making sure to coat the bottom and all the way up the sides so the sugar doesn’t weld itself to the ceramic.
- 2. Make the syrup: Combine the brown sugar, orange juice, butter, cinnamon stick, bourbon, nutmeg, and salt in a small saucepan. Bring the liquid to a boil and then let it simmer for about 10 minutes until it looks thick and syrupy, then toss out the cinnamon stick.
- 3. Prepare yams: Peel the yams and slice them into circles that are exactly half an inch thick. Arrange the slices in your greased dish in a slightly overlapping pattern and pour the hot orange syrup evenly over the top.
- 4. Bake covered: Cover the dish tightly with aluminum foil to trap the steam. Slide it into the oven for 30 minutes, which softens the core of the yams before the outside starts to caramelize.
- 5. Finish roasting: Remove the foil and continue baking for another 50 to 60 minutes until the liquid has turned into a bubbling glaze. Use a large spoon to scoop the syrup from the bottom and pour it back over the slices every 15 minutes.
- Do not skip the basting steps during this final hour of cooking. If the tops of the yams stay dry, they’ll shrivel up instead of absorbing the orange and cinnamon flavors from the sauce.
- 6. Cool and serve: Take the dish out of the oven and let it sit for about 10 minutes before bringing it to the table. The syrup is like molten lava when it first comes out, and letting it rest helps the glaze thicken up and stick to the vegetables.
Recipe Tips
- Cut even slices: If some rounds are thicker than others, the skinny ones will turn to mush while the thick ones stay crunchy. Use a sharp chef’s knife to keep every piece at that half-inch mark for a consistent bite.
- Use dark brown sugar: This variety has a higher moisture content and a deeper flavor that pairs perfectly with the orange juice. Light brown sugar works in a pinch, but the final glaze won’t have that same rich, dark color.
- Choose firm yams: Look for potatoes that feel heavy for their size and have smooth, tight skins. If the yams are already soft or sprouting, they’ll release too much water and thin out your carefully prepared syrup.
- Don’t over-simmer the syrup: You want the sauce to be thick enough to coat a spoon but still liquid enough to pour easily. If it gets too gummy on the stove, it won’t be able to seep into the potato slices while they bake.
- Check for doneness early: Oven temperatures vary, so start poking the yams with a fork around the 45-minute mark of the uncovered stage. They should be soft all the way through but still hold their circular shape.
- Add pecans for crunch: If you want a bit of texture, toss a handful of chopped nuts into the dish for the last 15 minutes of baking. They’ll toast in the sugary butter and add a nice salty contrast to the soft yams.
What To Serve With Ina Garten Candied Yams
A roasted turkey or a thick slice of honey-glazed ham is the traditional pairing for this dish. The bright acidity of the orange juice in the yams helps balance out the salty, savory fats in the meat.
If you want more vegetables, some charred green beans or a crisp kale salad work well. A cold glass of sparkling cider or a dry white wine provides a refreshing finish that keeps the meal from feeling too heavy.
Storing & Reheating Tips
- Fridge: Place the cooled leftovers in an airtight container and keep them in the refrigerator for up to 4 days. The syrup will likely turn into a thick jelly when cold, but it’ll melt back down once you heat it up.
- Freeze: These yams freeze surprisingly well for up to 2 months if you seal them in a freezer-safe bag with all the extra syrup. Thaw them in the fridge overnight before reheating in the oven to restore that sticky crust.
- Reheat: The best method is to put the yams back in a 350°F oven for about 15 minutes until the glaze is bubbling again. A microwave works for a single serving, but the texture of the potatoes can get a bit rubbery if they’re overheated.
Ina Garten Candied Yams Nutrition Facts
Per serving (1 of 6):
- Calories: 290 kcal
- Protein: 2g
- Fat: 6g
- Carbohydrates: 58g
- Sugar: 34g
- Sodium: 115mg
FAQs
Can I use canned sweet potatoes for these Ina Garten Candied Yams?
No, because canned potatoes are already soft and will disintegrate during the long baking time required for the syrup to caramelize. Fresh yams are the only way to get that firm, candy-like texture.
What’s the difference between a yam and a sweet potato?
In most American grocery stores, the terms are used for the same orange-fleshed root vegetable. For this recipe, look for the ones with reddish-brown skin and bright orange insides for the best flavor.
Can I make this Ina Garten Candied Yams ahead of time?
Yes, you can peel and slice the yams a day early and keep them in a bowl of water in the fridge. You can also make the syrup in advance and just reheat it before pouring it over the potatoes.
Is the bourbon really necessary for my Ina Garten Candied Yams ?
No, the alcohol cooks off in the oven, but if you prefer to leave it out, just replace it with an extra tablespoon of orange juice. The bourbon just adds a subtle smoky note that makes the sauce taste more complex.
Why is my syrup still watery after an hour?
This usually means the yams released more water than expected or the oven temp was a bit low. If it’s still thin, take the yams out and simmer the liquid in a pan for 5 minutes to reduce it.
Try More Recipes:
- Tres Leches Cake
- Ina Garten Peach Cake
- Strawberry Scones
- Ina Garten Lemon Bars
- Morning Glory Muffins
Ina Garten Candied Yams
Description
Ina Garten Candied Yams is an elegant, citrus-infused take on a classic holiday side dish. Rather than using marshmallows, this recipe relies on a sophisticated reduction of dark brown sugar, fresh orange juice, and a hint of bourbon to create a deep, mahogany glaze. Through a two-stage baking process—first steaming under foil, then roasting uncovered with frequent basting—the yam rounds become incredibly tender while the syrup caramelizes into a thick, jewel-like coating.
Ingredients
Instructions
- Preheat oven: Set the temperature to 205°C (400°F). Rub a large baking dish generously with butter, making sure to coat the bottom and all the way up the sides so the sugar doesn’t weld itself to the ceramic.
- Make the syrup: Combine the brown sugar, orange juice, butter, cinnamon stick, bourbon, nutmeg, and salt in a small saucepan. Bring the liquid to a boil and then let it simmer for about 10 minutes until it looks thick and syrupy, then toss out the cinnamon stick.
- Prepare yams: Peel the yams and slice them into circles that are exactly half an inch thick. Arrange the slices in your greased dish in a slightly overlapping pattern and pour the hot orange syrup evenly over the top.
- Bake covered: Cover the dish tightly with aluminum foil to trap the steam. Slide it into the oven for 30 minutes, which softens the core of the yams before the outside starts to caramelize.
- Finish roasting: Remove the foil and continue baking for another 50 to 60 minutes until the liquid has turned into a bubbling glaze. Use a large spoon to scoop the syrup from the bottom and pour it back over the slices every 15 minutes.
- Cool and serve: Take the dish out of the oven and let it sit for about 10 minutes before bringing it to the table. The syrup is like molten lava when it first comes out, and letting it rest helps the glaze thicken up and stick to the vegetables.
Do not skip the basting steps during this final hour of cooking. If the tops of the yams stay dry, they’ll shrivel up instead of absorbing the orange and cinnamon flavors from the sauce.
Notes
-
Cut even slices: If some rounds are thicker than others, the skinny ones will turn to mush while the thick ones stay crunchy. Use a sharp chef’s knife to keep every piece at that half-inch mark for a consistent bite.
Use dark brown sugar: This variety has a higher moisture content and a deeper flavor that pairs perfectly with the orange juice. Light brown sugar works in a pinch, but the final glaze won’t have that same rich, dark color.
Choose firm yams: Look for potatoes that feel heavy for their size and have smooth, tight skins. If the yams are already soft or sprouting, they’ll release too much water and thin out your carefully prepared syrup.
Don’t over-simmer the syrup: You want the sauce to be thick enough to coat a spoon but still liquid enough to pour easily. If it gets too gummy on the stove, it won’t be able to seep into the potato slices while they bake.
Check for doneness early: Oven temperatures vary, so start poking the yams with a fork around the 45-minute mark of the uncovered stage. They should be soft all the way through but still hold their circular shape.
Add pecans for crunch: If you want a bit of texture, toss a handful of chopped nuts into the dish for the last 15 minutes of baking. They’ll toast in the sugary butter and add a nice salty contrast to the soft yams.
