Alexander Smalls’ Lemon Candied Yams

When you think of comfort food that hugs the soul and dances on the tongue, these Lemon Candied Yams are exactly that. Tender, sweet yams simmered in a glossy citrus-spiced glaze that fills your kitchen with the warm scent of brown sugar, maple syrup, and lemon. This is the kind of dish that calls you back for seconds… and maybe even thirds. With each bite, you get a balance of caramelized richness and bright citrus that makes this recipe not just special, but unforgettable.

Behind the Recipe

This beautiful dish comes straight from the heart of Southern culinary tradition, given a flavorful twist by the legendary Alexander Smalls. His take on candied yams is anything but ordinary. Inspired by family gatherings, Sunday dinners, and soul food tables where love is served with every dish, this version adds a punch of lemon that brightens up the classic. The result? A comforting yet elevated experience that tastes like home with a twist.

Recipe Origin or Trivia

Candied yams have deep roots in African American culinary history, tracing back to the adaptation of African cooking techniques using American ingredients. Sweet potatoes were a staple that became the centerpiece of many traditional holiday meals. The addition of citrus, like lemon, gives a nod to Caribbean influences and adds a zesty layer that’s both refreshing and nostalgic.

Why You’ll Love Alexander Smalls’ Lemon Candied Yams

Get ready to fall in love with this dish for more than just its flavor.

Versatile: Perfect for holidays, potlucks, or as a comforting side on any day of the week.
Budget-Friendly: Uses simple, accessible ingredients that won’t break the bank.
Quick and Easy: Minimal prep, mostly hands-off cooking, and the oven does the rest.
Customizable: You can adjust the sweetness or citrus level to your taste.
Crowd-Pleasing: Always a hit on the dinner table, especially with guests.
Make-Ahead Friendly: Prepare the day before and reheat for ease.
Great for Leftovers: Flavors deepen and get even better the next day.

Chef’s Pro Tips for Perfect Results

To help you get the best flavor and texture every time, keep these pro tips in mind:

• Use fresh lemon juice and zest for the brightest citrus flavor.
• Slice yams evenly so they cook at the same rate and soak up the glaze.
• Don’t rush the caramelization process — low and slow brings out richness.
• Stir gently to keep the yams intact while coating them with syrup.
• Let the dish rest a bit before serving so the glaze thickens beautifully.

Kitchen Tools You’ll Need

Before we start, make sure your kitchen is stocked with these essentials:

Sharp knife: For slicing the yams evenly.
Cutting board: A sturdy surface to prep your ingredients.
Large mixing bowl: To toss yams with lemon and spices.
Baking dish (9×13): Ideal for even cooking and caramelization.
Foil: Helps cover during part of baking for tender yams.
Citrus zester: Extracts that punchy lemon zest without bitterness.

Ingredients in Alexander Smalls’ Lemon Candied Yams

What makes this dish sing is how these ingredients come together to create harmony on a plate.

1. Sweet Potatoes: 4 large, peeled and cut into thick rounds. They bring that creamy texture and natural sweetness.
2. Brown Sugar: 1 cup. It melts into a deep, molasses-rich syrup that clings to the yams.
3. Maple Syrup: 1/4 cup. Adds depth and a hint of smokiness to the glaze.
4. Unsalted Butter: 1/2 cup (1 stick), cut into pieces. Helps create the luscious, buttery sauce.
5. Lemon Juice: 1/4 cup, freshly squeezed. Brightens and balances the sweetness.
6. Lemon Zest: From 1 large lemon. Brings a fragrant citrusy punch.
7. Cinnamon: 1 teaspoon. Adds cozy warmth and spice.
8. Nutmeg: 1/2 teaspoon. A subtle background note that enhances the sweet profile.
9. Salt: 1/2 teaspoon. Sharpens all the flavors and prevents flatness.
10. Vanilla Extract: 1 teaspoon. Adds aromatic sweetness and depth.

Ingredient Substitutions

Not everything on hand? No problem — here’s how to tweak it.

Brown Sugar: White sugar with a touch of molasses.
Maple Syrup: Honey or agave nectar.
Unsalted Butter: Coconut oil or vegan butter.
Lemon Juice: Orange juice for a sweeter twist.
Nutmeg: Pumpkin pie spice in a pinch.

Ingredient Spotlight

Sweet Potatoes: These root veggies are loaded with natural sugars that caramelize beautifully when baked, plus they’re packed with nutrients like vitamin A.

Lemon: This citrus powerhouse cuts through the richness and adds a clean, fresh brightness that transforms this dish from heavy to heavenly.

Instructions for Making Alexander Smalls’ Lemon Candied Yams

Let’s take this step-by-step and turn simple ingredients into something special.

1. Preheat Your Equipment:
   Set your oven to 375°F so it’s ready for that sweet transformation.
2. Combine Ingredients:
   In a large bowl, toss sweet potato slices with lemon juice, zest, brown sugar, cinnamon, nutmeg, vanilla, and salt. Make sure every piece is coated.
3. Prepare Your Cooking Vessel:
   Grease a 9×13 baking dish with a little butter. Place the sweet potatoes in an even layer. Dot with pieces of butter and drizzle maple syrup over everything.
4. Assemble the Dish:
   Cover with foil and bake for 40 minutes, letting the sweet potatoes steam and soften.
5. Cook to Perfection:
   Remove the foil and bake another 20 to 25 minutes, basting occasionally with the syrup. Let the glaze thicken and caramelize slightly.
6. Finishing Touches:
   Give a final spoon of syrup over the top and sprinkle a bit of fresh lemon zest if desired for extra aroma.
7. Serve and Enjoy:
   Let cool slightly before serving so the glaze can set a bit. Then dig in and enjoy the magic.

Texture & Flavor Secrets

What makes this dish so memorable is the contrast of textures — soft, creamy yams paired with a sticky, citrus-glossed glaze. The warm spices create a cozy depth, while the lemon slices and zest lift the flavor and keep everything balanced. It’s sweet but never cloying, rich but never too heavy.

Cooking Tips & Tricks

Little tricks can take this dish from good to unforgettable:

• Add a cinnamon stick or two to the baking dish for extra infusion.
• Use real maple syrup for best flavor, not pancake syrup.
• Bake uncovered longer for a thicker glaze if preferred.

What to Avoid

These common slip-ups can affect your results, but they’re easy to fix:

• Overbaking: Yams can become too mushy. Keep an eye on texture.
• Uneven slices: Leads to inconsistent cooking. Slice with care.
• Using bottled lemon juice: Fresh makes a noticeable difference.

Nutrition Facts

Servings: 8
Calories per serving: 285

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 1 hour 20 minutes

Make-Ahead and Storage Tips

This dish is perfect for prepping ahead. You can assemble everything a day in advance and store it covered in the fridge. When ready to serve, just pop it in the oven to warm through. Leftovers store beautifully in an airtight container for up to 4 days. Reheat gently in the oven or microwave. It also freezes well for up to a month.

How to Serve Alexander Smalls’ Lemon Candied Yams

Serve alongside roasted meats, hearty stews, or as part of a holiday feast. Try topping with a few candied pecans or a dollop of whipped crème fraîche for a gourmet touch. It also pairs wonderfully with cornbread or collard greens for that soulful Southern spread.

Creative Leftover Transformations

Leftovers don’t have to be boring — they’re a chance to reinvent.

• Add to a grain bowl with quinoa and kale.
• Mash and turn into a filling for hand pies.
• Use as a sweet topping for pancakes or waffles.

Additional Tips

To elevate the flavor, try roasting the lemon slices briefly before adding them. Always taste the glaze and adjust sweetness or acid to your liking. And don’t skip the resting time — it really helps the glaze set perfectly.

Make It a Showstopper

Presentation matters. Serve in a white or rustic ceramic dish to highlight the vibrant orange and golden tones. Garnish with a few thin lemon rounds or a light sprinkle of cinnamon right before serving. Let that glossy glaze speak for itself under soft lighting.

Variations to Try

• Spiced Rum Glaze: Swap in a splash of spiced rum (for adults only).
• Coconut Twist: Add coconut milk to the glaze for creaminess.
• Cranberry Citrus: Sprinkle with dried cranberries for tart contrast.
• Nut Crunch: Add toasted pecans or walnuts on top.
• Chili Kick: A pinch of cayenne gives it a little heat.

FAQ’s

Q1: Can I use canned yams?

Canned yams are softer and may break apart. Fresh is best for texture.

Q2: Can I make it vegan?

Yes. Use plant-based butter and swap honey or maple syrup accordingly.

Q3: What’s the best way to zest a lemon?

Use a microplane or fine grater, only removing the yellow part.

Q4: Can I use orange instead of lemon?

Absolutely. It gives a sweeter, less tangy result.

Q5: Should I peel the yams?

Yes, peeling helps with even texture and glaze absorption.

Q6: How do I keep the glaze from burning?

Cover while baking, and baste to keep it moist.

Q7: Can I double the recipe?

Yes, just use a larger dish or two baking pans.

Q8: What’s the difference between yams and sweet potatoes?

They’re often labeled interchangeably, but true yams are starchier. This recipe uses sweet potatoes.

Q9: Can I use white sweet potatoes?

Yes, they’ll be less sweet and slightly firmer.

Q10: How far ahead can I prep it?

Up to 24 hours in advance, then bake just before serving.

Conclusion

This Lemon Candied Yams recipe by Alexander Smalls is more than just a side dish. It’s a tribute to soulful cooking, a celebration of flavor, and a beautiful reminder of how simple ingredients can create something extraordinary. Trust me, you’re going to love this one — it’s worth every bite.

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