Soul Food Candied Yams Skillet

# What You Need:

→ Yams

01 - 3 large yams (about 2 pounds), peeled and cut into 1/2-inch thick rounds

→ Syrup

02 - 1 cup packed light brown sugar

03 - 6 tablespoons unsalted butter

04 - 1/4 cup water

05 - 1/2 teaspoon ground cinnamon

06 - 1/4 teaspoon ground nutmeg

07 - 1/2 teaspoon salt

08 - 1 teaspoon pure vanilla extract

→ Optional Garnish

09 - 1/4 cup chopped pecans

# Directions:

01 - In a large 12-inch skillet, melt the butter over medium heat. Add the brown sugar, water, cinnamon, nutmeg, and salt. Stir until the sugar dissolves and the mixture begins to simmer.

02 - Arrange the yam slices evenly in the skillet, turning each slice to coat thoroughly in the syrup.

03 - Cover the skillet and cook over medium-low heat for 20 minutes, gently stirring and turning the yams occasionally to ensure even cooking.

04 - Remove the lid and raise the heat to medium. Continue cooking for 10 to 15 minutes, spooning syrup over the yams frequently, until they are fork-tender and the sauce is thick and glossy.

05 - Stir in the vanilla extract. If desired, sprinkle with chopped pecans before serving.

# Expert Advice:

01 -

Ready in under an hour but tastes like it required way more effort than it actually did.
The caramelized syrup clings to each yam slice, creating this buttery, spiced glaze that needs no fancy baking dish.
Works as a vegetarian centerpiece or the perfect Southern side that makes everyone else's contributions seem less essential.

02 -

Don't skip peeling the yams beforehand; trying to do it after they're cooked is like trying to frost a cake made of pudding.
The syrup thickens as it cools, so if it looks slightly too thin when you take it off the heat, don't panic and add cornstarch—it'll tighten up perfectly.

03 -