Deep Fried Honey

Begin making the Stovetop Candied Yams. Place a large saute pan or shallow braiser over medium-high heat and add the butter. I call for a saute pan or shallow braiser because the wide surface area makes the evaporation go faster, allowing the syrup to thicken and the potatoes to soften together. If you elect to use a stockpot or saucepan you’ll likely need to increase the cooking time. Allow the butter to melt, then stir in the sugars. Whisk them together until a thick, grainy paste has formed.

Carry on. Whisk in the ground cinnamon, nutmeg, ginger, and lemon juice, then fold the sweet potatoes into the mixture. The mixture will still be grainy, as the sugar hasn’t quite dissolved, but stir the potatoes to coat them in it as best you can. Spread them out into an even layer, then cover them with a lid and let them come to a boil. When the potatoes are boiling remove the lid and give them a good stir. The sugar should have dissolved by now, leaving a thin syrup that bubbles like caramel between the potatoes. Reduce the heat to medium and cover again. Allow to cook, stirring occasionally, for 15-20 minutes, or until the potatoes are fork-tender.

Keep going. When the potatoes are tender remove the lid from the pan. Continue simmering the potatoes until the syrup has thickened and reduced by about a third. You can reduce it for longer if you like, just keep in mind the potatoes will get softer and softer and might start to break down. I like to serve Stovetop Candied Yams with a slotted spoon.

All done! Remove the pan from heat and stir in the vanilla extract. Let the yams rest for a few minutes so the vanilla has time to meld with the other flavors, and dassit!