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Orange juice candied yams in a baking dish topped with apples.
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Orange Juice Candied Yams with Apples

Delicious candied yams with apples bathed in an orange and apple sauce. 
Course Side Dish
Cuisine American
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 456kcal

Ingredients

  • 1 tablespoon unsalted butter softened, for smearing around the casserole dish.
  • 5 large sweet potatoes* peeled and chopped into bite size chunks. (About 4-4.5 lbs).
  • 5 apples peeled, cored, and sliced. I used Fuji but you can use any variety.
  • 1 cup light brown sugar packed
  • 1 cup granulated sugar
  • 4 tablespoons cornstarch
  • 2 tablespoons orange zest (the zest of about 2-3 large oranges)
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1 cup orange juice concentrate
  • 1 1/2 cups reserved apple water reserved after you cook the apples

Instructions

  • Preheat oven to 350°F. Take butter and smear it on the bottom and the sides of a 13x9 inch pan. Set aside.
  • Add the chopped yams to a large pot. Fill with water. Bring to a boil and cook until the sweet potatoes are fork tender. Drain the water. 
  • Transfer the cooked sweet potatoes to the prepared 13x9 baking dish.
  • In a medium sized saucepan add the apples and 4-5 cups of water. Place the saucepan over medium heat. Bring to a boil and then turn the heat to low and simmer for 5 minutes or so, or until the apples are fork tender. Drain the water from the apples, reserving 1 1/2 cups of the apple water. Scatter the cooked apples overtop the cooked yams. 
  • Take the 1 1/2 cups of apple water and add it to a small saucepan. Add the frozen orange juice concentrate to the water. Stir to combine. Next, add the brown sugar, sugar, cornstarch, salt, orange zest, and butter. Place the saucepan over medium low heat and cook until it thickens slightly, should be the consistency of syrup. Remove from heat.
  • Pour the sauce overtop the yams and apples. Cover the baking dish with aluminum foil.
  • Bake for 30 minutes at 350°F, or until warm and heated through. 
  • Note: You can make this dish a day in advance. Follow the recipe up until step 6. Rather than placing the foil covered dish in the oven, place it in the refrigerator. The following day you can pull it out of the fridge and bake it for 45 minutes or until heated through. You have a longer bake time because it's coming straight from the fridge. We love to make it a day prior because the flavors deepen!

Notes

If your sweet potatoes aren't super big, use more than 5. Once they are chopped you want enough sweet potatoes to fill a 13"x9"inch baking dish.
Be careful not to over cook the yams on the stove. Since you are baking the dish as well, over cooked yams on the stove will become mushy once baked. Your fork should easily pierce the yams when they are done but shouldn't slides in so easily that you can tell the yams are too soft.

Nutrition

Calories: 456kcal | Carbohydrates: 102g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 107mg | Potassium: 677mg | Fiber: 5g | Sugar: 80g | Vitamin A: 11910IU | Vitamin C: 60.2mg | Calcium: 73mg | Iron: 1mg