Carmelized Yams

Carmelized Yams Recipe

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Kathleen Lewis


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.

★★★★★ 1 vote
15 Min
1 Hr
Pan Fry


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5 large
1/3 can(s)
8 Tbsp
3/4 c

How to Make Carmelized Yams


  • 1Peel yams and slice in 1/2 inch slices
  • 2Heat a heavy frying pan (I use cast iron) with Crisco until melted.
  • 3Add butter. It will foam and that is OK
  • 4Add 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.
  • 5Can be reheated and some say even better the next day.

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About Carmelized Yams

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

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