Candied Yams with Butter Cinnamon

# What You'll Need:

→ Yams

01 - 2.5 lbs yams (sweet potatoes), peeled and cut into 2-inch chunks

→ Flavorings

02 - 4 tablespoons unsalted butter

03 - 1/3 cup light brown sugar, packed

04 - 1 teaspoon ground cinnamon

05 - 0.5 teaspoon ground nutmeg

06 - 0.5 teaspoon salt

07 - 0.25 cup milk or half-and-half

08 - 1 teaspoon vanilla extract

→ Garnish

09 - 0.25 cup chopped pecans or walnuts

10 - Additional ground cinnamon for sprinkling

# How-To Steps:

01 - Place peeled and cubed yams in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over high heat, then reduce heat and simmer for 20-25 minutes until yams are tender when pierced with a fork.

02 - Drain the yams thoroughly and return them to the warm pot.

03 - Add butter, brown sugar, cinnamon, nutmeg, salt, milk, and vanilla extract to the yams.

04 - Mash until smooth and creamy, adjusting milk quantity as needed to achieve desired consistency.

05 - Taste and adjust seasoning as needed for balance of sweetness and spice.

06 - Transfer to a serving bowl and garnish with chopped nuts and a sprinkle of cinnamon if desired. Serve warm.

# Tips from the pros:

01 -

The texture is silky without being heavy, thanks to the careful balance of butter and milk that makes each spoonful melt on your tongue.
It comes together faster than you'd think, which means you can actually enjoy preparing dinner instead of stressing over timing.
This recipe works for both holiday tables and regular weeknight dinners because it's fancy enough to impress but easy enough to make on a whim.

02 -

Don't drain the yams while they're still steaming hot—wait thirty seconds so the steam releases but the heat stays, which keeps everything creamy instead of separating into a grainy mess.
The milk amount depends on your yam variety; some are naturally wetter than others, so add slowly and stop when you reach the consistency you want rather than dumping it all in at once.

03 -