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Candied Yams


The first time I visited the US, I went to a restaurant called Texas Roadhouse. It's an affordable version of a steakhouse that I still have quite an affinity for, even all of these years later.

Texas Roadhouse has a pretty substantial menu and when looking at it for the first time, I found what I thought was the strangest side dish ever-Loaded sweet potato. The sweet potato is baked in the skin and then has butter, brown sugar and marshmallows place inside, before being toasted. Of course I had to order it and it was as bizarre as I anticipated.

Where I come from, sweet potato would never be served this way (although isn't too uncommon in the US I came to learn). Not surprisingly though, there are so many other variations of the dish that make a lot more sense. This recipe is one of them!

Candied yams is a great dish for the colder months and has absolutely earned its spot on the Christmas dinner table. The brown sugar and orange juice really build on the sweetness from the potatoes and autumn spices really enhance the all around flavors.

This is one of those recipes that you should absolutely feel free to play around with and make your own. Adding candied pecans, maple bacon pieces or even...toasted marshmallows, are all common ways to tailor this dish.

What you will need

  • 1/2 cup dark brown sugar
  • 1/2 cup orange juice
  • 3 Tablespoon butter, plus more for pan
  • 1 cinnamon stick
  • Pinch nutmeg
  • Pinch kosher salt
  • 5 medium sweet potatoes (about 3 lb.)


1. In a medium saucepan over medium heat, combine sugar, orange juice, butter, cinnamon stick, nutmeg, and salt. Stir to combine and bring to a boil, then reduce to a simmer and cook until it has thickened slightly, about 10 minutes. When reduced, remove and discard cinnamon stick.

2. As the syrup thickens, prepare sweet potatoes: Peel and slice into 1/2" rounds, then layer in greased foil tray. Pour thickened syrup over potatoes and cover tray with foil.

3. Preheat smoker to 400F. Smoke for 30 minutes, then remove foil and continue to smoke for another 50 minutes to 1 hour. Approximately every 15 minutes, use a spoon or turkey baster to baste the surface of the sweet potatoes with the syrup.

4. Remove from smoker and allow to rest for about 15 minutes before serving.



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