Chef John'S Candied Yams

• Yams:
• 3 tablespoons kosher salt
• 2 quarts cold water
• 3 pounds orange-fleshed sweet potatoes, peeled and cut into 2-inch pieces
• Glaze:
• 1 cup brown sugar
• 4 tablespoons unsalted butter
• 1/2 cup freshly squeezed lemon juice
• 1/4 cup maple syrup
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1 pinch cayenne pepper
• Salt to taste
• Chopped pistachios, pecans, or walnuts for garnish

1. Stir salt into 2 quarts cold water in a large pot. Transfer sweet potato pieces to pot and place over high heat; bring to a simmer. Reduce heat to medium-low and simmer until potatoes are not quite tender but still cooked, 5 to 7 minutes. Use the tip of a knife to test for doneness. Drain.
2. Place brown sugar, butter, lemon juice, maple syrup, ginger, cinnamon, cayenne, and pinch of salt in a skillet. Place over medium-high heat, stirring until glaze ingredients melt and start bubbling. Continue cooking, stirring occasionally, until mixture begins to thicken up, 4 to 6 minutes.
3. Transfer drained sweet potatoes to skillet. Raise heat to high and cook and stir until potatoes are coated with glaze and very tender, and glaze has thickened, 5 to 8 minutes. Transfer to serving dish; garnish with chopped nuts.

kosher salt, cold water, orangefleshed sweet potatoes, brown sugar, unsalted butter, freshly squeezed lemon juice, maple syrup, ground ginger, ground cinnamon, cayenne pepper, salt, pistachios

Taken from www.allrecipes.com/recipe/256435/chef-johns-candied-yams/ (may not work)