The sweet, sweet taste of candied yams – a staple of many a holiday meal. But have you ever stopped to think about what exactly you’re eating? Are candied yams made from yams, or is it all just a clever marketing ploy? In this article, we’ll delve into the fascinating world of root vegetables to get to the bottom of this tasty enigma.
The Origin of the Confusion
To understand the quandary surrounding candied yams, we need to take a step back and explore the history of these sweet, starchy tubers. The term “yam” has been used in the United States since the early 20th century, when West African farmers began cultivating a type of starchy root vegetable known as Dioscorea cayenensis. These true yams were brought to the Americas during the transatlantic slave trade and quickly became a staple crop in many African American communities.
However, as the popularity of these root vegetables grew, so did the confusion. In the 1930s, farmers in the southern United States began cultivating a new type of root vegetable – the sweet potato (Ipomoea batatas). Despite being a different species altogether, these sweet potatoes were often referred to as “yams” due to their similarities in taste, texture, and appearance.
The Anatomy of a Sweet Potato
So, what exactly is a sweet potato? From a botanical standpoint, sweet potatoes are a type of root vegetable belonging to the morning glory family (Convolvulaceae). They are native to the Americas, where they were first domesticated over 2,000 years ago. Sweet potatoes are characterized by their sweet, starchy flesh and thin, edible skin, which can range in color from white to yellow, orange, purple, and even red.
In contrast, true yams are larger, starchier, and drier than sweet potatoes, with a rough, scaly skin that’s often difficult to peel. True yams are also more difficult to cultivate and require a longer growing season, which has led to their relative scarcity in modern markets.
The Sweet Potato’s Rise to Fame
So why did sweet potatoes become the darling of the culinary world, while true yams were relegated to the fringes? One reason is their incredible adaptability. Sweet potatoes can thrive in a wide range of climates and soil types, making them an ideal crop for farmers around the world. They’re also incredibly nutritious, packed with vitamins A and C, potassium, and fiber.
The other reason for sweet potatoes’ popularity is their versatility. They can be baked, mashed, roasted, fried, or even made into delicious candied yams (more on that later!). With such a wide range of culinary uses, it’s no wonder sweet potatoes have become a staple in many cuisines around the world.
The Candied Yam Conundrum
Now that we’ve established the origins of the confusion, let’s get back to the main event: candied yams. Are they made from yams, or is it all just a clever marketing ploy?
The answer is: it’s a marketing ploy.
Almost all commercial candied yams are made from sweet potatoes, not true yams. The reason for this is simple: sweet potatoes are cheaper, easier to cultivate, and more widely available than true yams.
The Science of Candying
Candying is a process that involves boiling or steaming sweet potatoes until they’re tender, then bathing them in a sweet, syrupy mixture to create that signature sweet and sticky glaze. The resulting dish is a culinary masterpiece – sweet, savory, and utterly irresistible.
| Ingredient | Quantity |
|---|---|
| Sweet potatoes | 2-3 large or 4-5 small |
| Granulated sugar | 1 cup |
| Light corn syrup | 1 cup |
| Water | 1/2 cup |
| Salt | 1 tsp |
| Ginger | 1 tsp (optional) |
The Cultural Significance of Candied Yams
Despite the fact that candied yams are made from sweet potatoes, the dish has taken on a life of its own in many African American communities. In the United States, candied yams are a beloved staple of many holiday meals, particularly during Thanksgiving and Christmas.
The cultural significance of candied yams goes beyond their taste, however. For many African Americans, candied yams represent a connection to their cultural heritage and the struggles of their ancestors. In the days of slavery, sweet potatoes were one of the few staples available to enslaved people, who would cook them in creative ways to make them more palatable.
Today, candied yams are a symbol of resilience, hope, and community – a delicious reminder of the rich cultural traditions that have been passed down through generations.
The Verdict: Sweet Potatoes in Disguise
In conclusion, the mystery of candied yams has been solved: they’re actually made from sweet potatoes! While true yams are a delicious and nutritious root vegetable in their own right, it’s sweet potatoes that have stolen the show in the world of candied delights.
So the next time you sit down to enjoy a plate of candied yams, remember that you’re actually eating a sweet potato in disguise. And who knows? You might just develop a new appreciation for this humble, yet extraordinary, root vegetable.
- Sweet potatoes are a type of root vegetable belonging to the morning glory family (Convolvulaceae).
- True yams are larger, starchier, and drier than sweet potatoes, with a rough, scaly skin that’s often difficult to peel.
As you savor the sweet, sticky goodness of those candied yams, take a moment to appreciate the rich cultural heritage and culinary creativity that has brought us to this delicious crossroads.
What are candied yams, and how are they different from sweet potatoes?
Candied yams are a popular side dish, particularly during the holidays, and are often confused with sweet potatoes. While both are root vegetables, they belong to different species. Candied yams are made from actual yams, which are starchy, dry, and rough-skinned, whereas sweet potatoes are softer, sweeter, and have a thicker, edible skin.
The confusion arises because what are commonly called “yams” in the United States are actually sweet potatoes. True yams are harder to find in most supermarkets, and when they are available, they’re often labeled as “imported yams” or “African yams.” To make matters more confusing, some canned “yams” are actually sweet potatoes in syrup.
What’s the origin of candied yams, and how did they become a staple in American cuisine?
Candied yams, also known as “candied sweet potatoes,” have their roots in Southern African American cuisine. The dish was likely created as a way to make sweet potatoes more palatable and accessible during times of scarcity. The process of candying, which involves boiling the yams in a sweet syrup, helped to preserve the vegetables and make them more flavorful.
The dish gained popularity in the United States during the Great Depression, as it was an affordable and filling side dish that could be made with readily available ingredients. As African American cuisine became more prominent in American culture, candied yams became a staple at family gatherings, holidays, and church functions.
What’s the difference between canned and fresh candied yams?
Canned candied yams are a convenient option for many cooks, as they’re already cooked and sweetened. They’re often made from sweet potatoes rather than true yams, and the syrup is usually high in sugar and preservatives. While canned candied yams are a time-saver, they lack the flavor and texture of freshly made candied yams.
Fresh candied yams, on the other hand, require more effort, as they need to be peeled, cooked, and simmered in a homemade syrup. However, the end result is a more flavorful and textured dish, with a deeper sweetness that comes from caramelizing the natural sugars in the yams. Fresh candied yams are also a great way to control the amount of added sugar and preservatives.
Can candied yams be made with other types of sweet potatoes or yams?
Yes, candied yams can be made with other types of sweet potatoes or yams, each with its unique flavor and texture. For example, Japanese sweet potatoes, like the Okinawan or Murasaki, have a sweeter and nuttier flavor than regular sweet potatoes. Garnet yams, on the other hand, have a deeper orange color and a slightly sweet, earthy flavor.
When using different types of sweet potatoes or yams, it’s essential to adjust the cooking time and the amount of syrup accordingly. Some sweet potatoes, like the Japanese varieties, may require less syrup due to their natural sweetness, while others, like the Garnet yams, may need more syrup to balance their earthier flavor.
Are candied yams a healthy side dish option?
Candied yams can be a nutritious side dish option, depending on the ingredients and preparation method used. Sweet potatoes and yams are rich in fiber, vitamins A and C, and minerals like potassium and iron. They’re also lower on the glycemic index, making them a better choice for blood sugar control.
However, traditional candied yam recipes often involve a lot of added sugar, which can negate the health benefits. A healthier approach would be to use natural sweeteners like honey or maple syrup, and to limit the amount of added sugar. Additionally, using fresh sweet potatoes or yams instead of canned ones can reduce the sodium content and preservatives.
Can candied yams be made ahead of time or frozen for later?
Yes, candied yams can be made ahead of time and refrigerated for up to a week or frozen for several months. To make ahead, prepare the candied yams as usual, then refrigerate them until ready to serve. To freeze, let the candied yams cool completely, then transfer them to an airtight container or freezer bag.
When freezing, it’s essential to label the container with the date and contents, as well as any specific reheating instructions. To reheat, simply thaw the frozen candied yams overnight in the refrigerator, then reheat them in the oven or on the stovetop until warmed through.
Are there any creative variations to traditional candied yams?
Yes, there are many creative variations to traditional candied yams that can add new flavors and textures to this classic dish. Some ideas include adding spices like cinnamon, nutmeg, or cardamom to the syrup, or using alternative sweeteners like brown sugar, honey, or maple syrup.
Other variations include adding crunchy elements like toasted pecans or walnuts, or incorporating citrus zest and juice for a brighter flavor. Some cooks even add a splash of bourbon or rum to the syrup for a grown-up twist on this traditional side dish.