Candied Yams and Apples

This Thanksgiving classic is ready to enjoy in a little over 30 minutes.

[quicklook-recipe prep_time=”10 min” cook_time=”23 min” serves=”6″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

  • 3 medium-size sweet potatoes (1 1/2 pounds total) or 2 cans (18 ounces each) sweet potatoes, drained and cut up
  • 2 medium-size tart cooking apples, cored and sliced



  • 1/3 cup firmly packed light brown sugar
  • 2 tablespoons apple juice
  • 1 tablespoon butter or margarine
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg



[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ] Peel and slice fresh sweet potatoes. In a large saucepan, cover the potatoes with water. Bring to a boil over high heat. Lower the heat and simmer, covered, for 8 to 10 minutes or until potatoes are almost tender. Drain. (Or use canned sweet potatoes.) [/step-item]

[step-item number=”2″ image_url=”” title=”” ] Meanwhile, in a 12-inch skillet, combine the apple slices, brown sugar, apple juice, butter, allspice and nutmeg. Bring to a boil over moderate heat. Lower the heat slightly and cook, uncovered, for 3 to 5 minutes or until apples are almost tender and juice mixture is slightly thickened, stirring occasionally. Gently stir in the sweet potatoes. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Cook, uncovered, for 5 to 10 minutes more or until apples are tender and sweet potatoes are heated through, spooning the juice mixture over potatoes occasionally.[/step-item] [/step-list-wrapper]

[nutrition-info calories=”197″ calories_fat=”” fat=”2g” sat_fat=”1g” choles=”5mg” sodium=”38mg” carbs=”43g” sugars=”” protein=”2g” fiber=”XX4g


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Originally Published in Reader's Digest