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Candied Sweet Potatoes


Candied Sweet Potatoes, 2008

Turkey Dinner With Candied Sweet Potatoes

Rhonda Parkinson
Rice vinegar and Chinese five-spice powder adds an extra kick to this candied sweet potatoes recipe. This recipe serves 2 to 3 and can easily be doubled to serve more people.


  • 1 large yam, about 16 – 18 ounces*
  • Water - to cover and cook yam and 3/4 cup
  • 1/2 cup liquid honey
  • 1 teaspoon Chinese rice vinegar
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon five-spice powder
  • Pinch of salt


Peel the yam and cut into bite-sized chunks. Place in a saucepan with enough water to cover. Bring to a boil and cook, covered, in the boiling water for 5 minutes. Drain.

While cooking the yam, in a bowl combine the honey, rice vinegar, ground ginger, and five-spice powder with 3/4 cup water.

In the saucepan or a skillet, add the yam and the honey/water mixture, stirring. Bring to a boil then reduce the heat to low and cook on low heat, covered, for 20 – 25 minutes, until the syrup is nearly completely reduced. Stir occasionally during cooking to make sure all the yam is coated in the syrup. Stir in the salt during cooking. Serve hot.

*The yam in this recipe is not one of the large yams sold in Asian markets, but actually an orange fleshed variety of sweet potato. At the supermarket, this type of sweet potato may be labelled as yams, yam-sweet potatoes, or sweet potatoes depending on the region (and country). To avoid any confusion, here is a photograph of the type of sweet potato I used.

Chinese Vegetables Recipes
Main Chinese Food Recipe File

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