Candied Yams � So Good You�ll Forget You�re Eating Sweet Potatoes

While it�s true the �yams� used in this gorgeous candied yams recipe are really just orange-fleshed sweet potatoes, it�s also true that no one cares, �yams� sounds better, and takes less characters to share on Twitter. Like I said in the video, I only mentioned it in case �that guy� is at your Thanksgiving.

I�m not a huge sweet side dish person, but I do make an exception for these candied yams, since it�s, well, exceptional. Part of that, I believe, is using lemon instead of orange juice, since we have plenty of sweetness, and what we really need is some tartness for balance.

Speaking of sweetness, I like to use a Grade B maple syrup, since it seems to have a little deeper maple flavor; or at least that�s what Alton Brown said once, and I believed him. Having said that, any real maple syrup will be just fine.

This will be our last video before the Thanksgiving holiday, and I�ll be taking the next few days off, so just a heads-up that I won�t be around to answer questions on the blog. I�m sure you�ll be fine. Anyway, I want to wish you all a very healthy, and happy holiday, and I really do hope you give this a try soon. Enjoy!

Ingredients for 8 portions:

For the yams:

3 pounds yams, peeled, cut in 2-inch pieces,

2 quarts cold water

3 tablespoons kosher salt (or about 5 teaspoons of fine salt)

For the glaze:

4 tablespoon unsalted butter

1 cup brown sugar

1/4 cup maple syrup

1/2 cup freshly squeezed lemon juice

1/2 teaspoon ground ginger

1/4 teaspoon cinnamon

pinch cayenne

salt to taste

chopped pecans, walnuts or pistachios for garnish