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

OXO

Nov 16, 2022

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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.

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.

OXO tools you’ll need: y-peeler, 2-in-1 citrus juicer, angled measuring cup, ceramic professional non-stick pot, steel POP container, etched zester, non-stick jelly roll pan, stainless steel measuring spoon, glass baking dish, wooden large spoon, silicone pot holders

Ginger and Maple Candied Yams

Print Recipe

Ingredients

Ginger and Maple Candied Yams:

2 medium sweet potatoes

1 1/2 cups fresh orange juice

1 cup maple syrup

3 tablespoons coconut oil, plus more for greasing the pan

2 tablespoons minced ginger

zest of 1 orange (zester)

1 tablespoon vanilla extract

3 cinnamon sticks

5 cloves

Directions:

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.