Carmelized Yams

Kathleen Lewis Recipe

By Kathleen Lewis KittiKar001

This is a recipe handed down from my grandmother. Our family serves this every Christmas, Thanksgiving as that little gift we share with each other like comfort food. My daughter now makes this for hers. 100 years of love.

Recipe Rating:
 1 Rating
Prep Time:
Cook Time:
Cooking Method:
Pan Fry


5 large
1/3 can(s)
8 Tbsp
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3/4 c
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Directions Step-By-Step

Peel yams and slice in 1/2 inch slices
Heat a heavy frying pan (I use cast iron) with Crisco until melted.
Add butter. It will foam and that is OK
Add the yams slices in a single layer and fry for several minutes then sprinkle sugar over top.
Continue frying until starting to brown on bottom then turn over and do the same with the other side

Carmelization is individualized due to the moisture content of the yam so add sugar as needed to make a dark carmel appearance.

Remove with a slotted spoon to a serving dish. Enjoy.
Can be reheated and some say even better the next day.

About this Recipe

Course/Dish: Potatoes, Other Side Dishes
Main Ingredient: Potatoes
Regional Style: Eastern European