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Martha Jubrey's Candied Yams for Kwanzaa

Martha Jubrey's Candied Yams for Kwanzaa

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Serves 6
5.0 5
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Ingredients (6)

  • 1/4 cup butter
  • 1/2 cup dark corn syrup
  • 2 tablespoons water
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon salt
  • 6 medium sweet potatoes, cooked and peeled (I steam or microwave the potatoes to retain more taste)


Candied yams are a classic holiday dish, one that Martha Jubrey prepares with her grandson Desmond Marley Castillo in our Cooking with Grandma video, Kwanzaa edition.

What to buy: Although often used interchangeably, yams and sweet potatoes are not the same. Yams are seldom sold in American grocery stores (but sometimes found in Latin markets) and are not indigenous to the United States. The two varieties of sweet potatoes most often seen in grocery stores are the white or pale sweet potato and the darker-skinned, orange-fleshed garnet and jewel varieties most often mistaken for yams. These red-skinned potatoes are sweeter than the pale variety and are the best candidate for any recipe calling for yams.


  1. 1Melt butter; stir in corn syrup, water, brown sugar, and salt.
  2. 2Cut potatoes in half lengthwise. Dip in corn syrup mixture, coating all sides. Place in a 13-by-9-by-2-inch pan. Pour remaining syrup on top.
  3. 3Bake at 325°F about 1 hour and 15 minutes. Baste occasionally.
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