From Candied Orange Peel to Sticky Candied Yams

From Candied Orange Peel to Sticky Candied Yams: The Ultimate Citrus-Glazed Side Dish

If you have mastered the art of Candied Orange Peels (or even if you just have a surplus of oranges), you hold the key to unlocking the best version of a classic comfort food: Sticky Candied Yams.

While traditional candied yams rely heavily on marshmallows or plain brown sugar, adding the bright, floral notes of orange creates a sophisticated depth that cuts through the heaviness of the starch. This guide takes you from the technique of candying fruit to creating a bubbling, sticky, orange-infused vegetable masterpiece. Also for The Ultimate Guide to Candied Orange Slices & Peels.

The Flavor Connection: Why Orange & Yams?

Sweet potatoes (often called yams in North America) are naturally sugary and earthy. When baked with just sugar, they can become cloyingly sweet (one-note).

• The Acid Factor: Orange juice and zest provide acidity, which balances the sugar.

• The Aroma: The essential oils in orange peel amplify the warming spices usually found in yam dishes (cinnamon, nutmeg, clove).

• The Glaze: The syrup left over from making candied orange peels is essentially "liquid gold"—a pre-made, orange-infused simple syrup perfect for glazing vegetables.

Recipe: Sticky Orange-Glazed Candied Yams

This recipe is designed to use the leftover syrup or chopped candied peels from your previous culinary adventure, though fresh oranges work perfectly too.

Prep Time: 20 mins | Cook Time: 50-60 mins | Servings: 6-8

Ingredients

• Sweet Potatoes/Yams (3-4 lbs): Peeled and sliced into ½-inch rounds or thick chunks. (Garnet or Jewel varieties are best for that bright orange color).

• Butter (½ cup): Salted, cut into cubes.

• Dark Brown Sugar (¾ cup): Packed.

• The "Secret" Liquid (½ cup): Use the leftover orange syrup from your Candied Peel recipe.

  • Substitute: If you don't have syrup, use fresh orange juice + 2 tbsp honey.

• Spices: 1 tsp Cinnamon, ½ tsp Nutmeg, ¼ tsp Ground Ginger.

• Vanilla Extract: 1 tbsp.

• Garnish: ¼ cup Chopped Candied Orange Peels (from previous recipe) or toasted pecans.

Instructions

1. The Parboil (Optional but Recommended)

For perfectly tender yams that aren't mushy on the outside, parboil the sliced potatoes in salted water for 5-7 minutes. Drain well.

• Why? This ensures the insides are fluffy while the outsides get sticky in the oven.

2. The Glaze Base

In a small saucepan, melt the butter, brown sugar, orange syrup (or juice), spices, and vanilla. Whisk over medium heat until the sugar is fully dissolved and the mixture is bubbling (about 3-4 minutes).

3. Assemble

Grease a 9x13 inch baking dish. Arrange the yams in overlapping layers.

Pour the hot glaze evenly over the potatoes. Use a spoon to ensure every slice is coated.

4. The Slow Roast

Cover the dish with foil and bake at 375°F (190°C) for 30 minutes.

• The Steam: The foil traps the moisture, allowing the yams to absorb the orange flavor.

5. The "Candy" Finish

Remove the foil. Baste the yams generously with the liquid in the bottom of the pan.

Increase heat to 400°F (200°C). Bake uncovered for another 20-25 minutes.

• Key Step: Baste every 10 minutes. The liquid will reduce into a thick, sticky syrup that clings to the potatoes.

6. The Garnish

Remove from the oven. While bubbling hot, sprinkle the chopped candied orange peels (and pecans if using) over the top. The heat will slightly melt the candy bits, fusing them to the yams.

3 Ways to Customize Your Yams

1. The "Bourbon & Burnt Orange" Twist

Add a splash (2 tbsp) of bourbon to the glaze sauce. The alcohol cooks off, leaving a smoky, oaky flavor that pairs beautifully with the charred edges of the yams.

2. The Savory Contrast

If you prefer a side dish that isn't essentially dessert, add:

• 1 tsp of Kosher Salt to the glaze.

• A sprig of fresh Rosemary or Thyme into the baking dish (remove before serving).

• Use half the amount of sugar.

3. The "Meringue" Topper

Instead of marshmallows (which can dissolve into nothing), whip egg whites with a little sugar to make a meringue. Top the cooked yams with dollops of meringue and broil for 1 minute until toasted.

Chef's Tips for Success

Problem	Solution
Sauce too runny?	Remove the yams with a slotted spoon, pour the liquid into a pot, and boil it down until it coats a spoon. Pour it back over the yams.
Yams too hard?	They likely weren't parboiled or cut too thick. Cover with foil and bake longer at a lower temp (350°F).
Too sweet?	Squeeze fresh lemon juice over the finished dish to cut the sweetness immediately.

Conclusion

By connecting these two recipes, you create a zero-waste kitchen loop: the peels become candy, the syrup becomes a glaze, and the humble yam becomes the star of the table. It’s traditional cooking with a modern, efficient twist.