Every Southern Thanksgiving table needs at least one sweet potato dish, and even though Mama cooks the same classic sweet potato casserole every year, you should add these candied yams to your lineup. Flavored with fresh orange zest and aromatic rosemary, these potatoes have a perfect texture; they do not fall apart or become too mushy. This recipe can easily be halved for a smaller crowd and baked in an 8x8-inch dish. You can assemble the dish up to 3 days in advance. Make the recipe through step 2, store it covered in the refrigerator, then bake it Thanksgiving Day. We recommend serving them straight from the oven while the syrup is still hot.
Victor Protasio; Prop Styling: Ginny Branch Stelling; Food Styling: Emily Nabors Hall
Recipe Summary test
1 hr 25 mins
Serves 12 (serving size: about 1 cup)
Prepare recipe through Step 2. Lightly coat potatoes with cooking spray, and cover tightly with plastic wrap. Transfer syrup to an airtight container, and refrigerate syrup and potatoes separately. You can make only the syrup ahead, and cut the potatoes the day you cook them to ensure that they don't oxidize. Combine syrup and potatoes in a 13-x 9-inch baking dish on the day off. Proceed with recipe as directed.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.