Ginger and Maple Candied Yams from OXO Chef in Residence Gregory Gourdet

Inspired by his mom’s recipe, a family favorite, this ginger and maple candied yams recipe from OXO Chef in Residence Gregory Gourdet is an easy, family-friendy dish that will please any crowd.

1 min read
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Gregory Gourdet, owner of the new Haitian and Pacific Northwest restaurant, kann(Opens in a new window), introduces the perfect combination of his Haitian heritage with an American classic dish in this candied yams recipe perfect for the holidays. Orange juice, maple syrup and a warm spice mix of cinnamon, star anise, orange and ginger come together for an easy crowd-pleasing dish for any gathering.

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Whether you’re making a holiday meal for a small group or setting your table for dozens, this family-friendly side dish is easy to serve and even easier to enjoy. With sweet potatoes serving as the main ingredient and our favorite superfood, you can count this one as a win for your tastebuds and your health.

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Ginger and Maple Candied Yams


Preheat the oven to 400 F.
Use a fork to prick each sweet potato several times all over.
Put the sweet potatoes on a sheet pan and roast until tender at the center, about 30-45 minutes. Give them a poke with your finger. They’re ready when they give in to just a little pressure. Let them cool slightly, just until you can handle them.
Peel the potatoes and cut them into 1/4” thick half-moon slices.
Place them in a greased baking dish.
In the meantime bring orange juice, maple syrup, coconut oil, ginger, orange zest and spices to a boil in a small pot.
Simmer until reduced slightly and a syrupy glaze comes together.
Cover the sweet potatoes with the orange syrup and bake the sweet potatoes until the syrup is reduced to a thick glaze and the sweet potatoes are golden brown, about 30 min.


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