Lemon Candied Yams
6
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
2 ½ lb
yams (about 4 large), peeled and cut into 1-inch cubes
Jump
8 tbsp
(1 stick) unsalted butter, melted
Jump
½ c
firmly packed light brown sugar
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½ tsp
ground cinnamon
Jump
½ tsp
ground nutmeg
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Zest and juice of 1 lemon
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Salt and pepper
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Lemon gives this dish an unexpected freshness, like a slice of lemon in an iced tea.

Chef’s tip: Don’t be afraid of the high oven heat used in this dish—you need high temps to give the yams that glorious steaklike sear.

Directions

  1. In a large bowl, toss the yams with the melted butter, brown sugar, cinnamon, nutmeg, lemon zest, and a pinch each of salt and pepper until evenly coated. Spread the yams in a single layer on a half-sheet pan. Roast until lightly caramelized, about 35 minutes.
  2. Remove from the oven and immediately squeeze the juice from the lemon all over the yams. Serve hot.

Excerpted MEALS, MUSIC, AND MUSES: Recipes From My African American Kitchen by Alexander Smalls with Veronica Chambers. Copyright © 2020 by Alexander Smalls. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Beatriz da Costa.