Candied Yams - Thanksgiving Side Dish

Last month the girls and I had a Southern themed supper club. Having spent a majority of my adolescence south of the Mason-Dixon line I felt a ping of pressure to produce an amazing side dish. I called my friend Elizabeth and ask her for one of her favorite recipes. She told me about their family's (actually someone their family has known for a very long time) candied yams recipe. Once she read off the 5 ingredient list and her mom emailed me the recipe, I knew this was a) going to be utterly delicious and b) I would have to share this with all my lovely foodie readers (I think there are five of you still out there...).

I am going to apologize now for the sugar/butter content of this recipe - just trust me, it's worth it!

Ingredients

• 1-2 yams (you can use sweet potatoes, and yes, I know they are not the same) sliced 3/4 - 1 inch thick 
• 3/4 cup white corn syrup (Karo brand works great)
• 1/2 cup sugar
• 2-3 tablespoons butter
• 1 teaspoon vanilla

Directions

Preheat oven to 350 degrees.

Get a large pot of water going on the stove. Once the water has started to bubble add in your sliced yams/sweet potatoes. Cook until you can barely pierce a fork through them. We want them BARELY cooked. About 3-4 minutes. Drain the potatoes. 

Assemble slices in one layer in a pyrex baking dish. Try to avoid overlap and focus on one layer (use another baking dish if you have to).  

Evenly sprinkle sugar over potatoes. Then drizzle with corn syrup (I already apologized for all the sugar right?). 

Top with dots of butter and finish off with a drizzle of vanilla (you could also use nutmeg for a different flavor profile). 

Place dish on the middle rack in the oven and cook until bubbling, about 30 minutes or so. Remove from oven and let cool for about 5 minutes. Try not to eat all the candied yams. 

Bam! You are done! You now have a delicious side dish to bring to Thanksgiving that will add to the indulgence of the day :)

Happy Thanksgiving to everyone and their families!