This candied yams recipe keeps the sweet potatoes in thick chunks and candies them on the stovetop, so the glaze turns glossy instead of watery. I serve them with spatchcock turkey and green bean casserole, where the sweetness cuts through the gravy and the butter.

Thin slices fall apart before the syrup has time to reduce, which is why the chunks here stay about an inch and a half thick. A short parboil sets the outside of each piece, so they hold their shape while the brown sugar, orange juice, and butter cook down around them.

Ingredients

• 3 lb (1.4 kg) orange-fleshed sweet potatoes, often sold as yams, peeled and cut into 1½-inch chunks
• 4 tablespoons unsalted butter
• ¾ cup packed light brown sugar
• ¼ cup granulated sugar
• ½ cup orange juice
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon freshly grated nutmeg
• ½ teaspoon kosher salt
• 1 teaspoon vanilla extract

Instructions

1. Cut the potatoes evenly: Peel the sweet potatoes and cut them into chunks about 1½ inches across, keeping the pieces as close to the same size as you can. Rinse them under cold water to wash off the surface starch, which otherwise thickens the glaze into a paste.
2. Parboil briefly: Drop the chunks into a pot of well-salted boiling water and cook for 6 to 8 minutes, until a knife slides in with a little resistance left at the center. Drain them in a colander, then leave them to steam dry for 2 minutes so no water clings to the surface.
3. Build the glaze: Melt the butter in a wide 12-inch skillet over medium heat. Add both sugars, the cinnamon, ginger, nutmeg, salt, and orange juice, then stir just until the sugar dissolves and the liquid simmers, about 2 minutes. Stop stirring once it bubbles so the sugar does not crystallize.
4. Simmer the potatoes: Add the drained sweet potatoes and spoon the glaze over them until every piece is coated. Cover the skillet and cook over medium-low heat for 10 to 12 minutes, turning the chunks once halfway, until they are tender all the way through.
5. Reduce to a glaze: Uncover the skillet, raise the heat to medium, and cook for 5 to 8 minutes while spooning the syrup over the potatoes. Pull it off the heat when the glaze coats the back of a spoon and the potatoes look shiny, since it thickens further as it cools.
6. Finish and rest: Turn off the heat, stir in the vanilla, and let the skillet sit for 5 minutes so the glaze clings instead of running off. Taste one chunk and add a pinch of salt if the sweetness is flat, then serve warm from the pan.

Variations

• Canned shortcut: use two 29-ounce cans of yams in syrup, drained, and reserve ½ cup of the syrup in place of the orange juice. Skip the parboil and simmer them for 10 minutes before reducing the glaze, since the canned pieces are already tender.
• Marshmallow topping: glaze the potatoes as written, tip them into a baking dish, scatter mini marshmallows over the top, and broil 1 to 2 minutes until the marshmallows blister. Watch the dish the whole time, because sugar scorches fast under a broiler.
• Maple and bourbon: swap 2 tablespoons of the orange juice for maple syrup and stir 1 tablespoon of bourbon in with the vanilla. The alcohol cooks off in seconds and leaves a warmer finish that works well with ham.
• Fresh ginger and orange zest: add a tablespoon of grated fresh ginger with the dry spices and a strip of orange zest to the glaze. Lift the zest out before serving so nobody gets a bitter mouthful.
• Apple cider instead of orange juice gives a rounder glaze with less citrus bite, and it browns a little faster, so start checking the pan at the 4-minute mark.
• A half teaspoon of cayenne with the spices adds a warm edge without making the dish spicy, which is how a lot of soul food versions balance the sugar.
• If you want the baked version with a pecan crumble on top, my sweet potato casserole is the one to make. These yams stay on the stovetop and leave the oven free for the bird.
• Serve them next to creamy mashed potatoes and something sharp, like cranberry sauce, so the plate does not turn into sugar on sugar.
• Doubling the batch for a holiday crowd works better in two skillets than in one deep pot. A deep pot traps steam, and the potatoes end up pale and soft instead of glazed.

Why the glaze turns watery or grainy

• Wet potatoes water down the syrup: drain them well and let the steam escape for a couple of minutes before they go into the pan.
• A crowded skillet steams instead of glazing, so use the widest pan you own and cook in two batches if yours is small.
• Stirring the sugar before it dissolves makes the glaze grainy. Let the liquid come to a simmer first, then leave it alone.
• A hard boil breaks the chunks apart. Keep it at a gentle simmer and turn the pieces with a spatula rather than a spoon.
• If the glaze tastes syrupy sweet, add salt and a squeeze of orange juice. Both pull the sugar back without changing the texture.
• When the chunks are still firm but the glaze is already thick, add ¼ cup of water, cover the pan, and cook 5 more minutes before reducing again.
• A dark, bitter edge means the sugar caught on the side of the pan. Lower the heat and scrape only the pale caramel back into the skillet.
• A spoonful of molasses with the brown sugar gives a deeper color and a faint licorice note, but cut the granulated sugar by a tablespoon to compensate.
• The glaze sets as it cools, so pull the pan off the heat while it still looks slightly loose.

Storage

Keep leftovers in a covered container in the refrigerator for up to 4 days. Reheat them gently in a skillet over low heat with a splash of orange juice or water, because a microwave turns the chunks rubbery at the edges. I do not recommend freezing candied yams, since the sweet potatoes go soft and release water when they thaw.

FAQ

Are candied yams the same as sweet potatoes?

In an American grocery store, the vegetable labeled yams is almost always an orange-fleshed sweet potato, and that is what this recipe uses. True yams are starchy, white-fleshed roots from another plant entirely, and they will not candy the same way.

Can I make candied yams with canned yams?

You can use canned yams here. Two 29-ounce cans of yams in syrup, drained, replace the fresh potatoes. Skip the parboil, use the reserved syrup instead of orange juice, and shorten the covered simmer to about 10 minutes so the pieces do not fall apart.

Can I make candied yams ahead of time?

You can cook them up to 3 days ahead and refrigerate them covered. Reheat in a covered skillet over low heat with a spoonful of water or orange juice, and add the vanilla fresh at the end so the flavor stays bright.

Can you freeze candied yams?

I would skip the freezer for these. The sweet potatoes absorb the glaze and turn mushy once thawed, and the texture does not come back after reheating. Make them fresh or hold them in the fridge instead.

How do I add marshmallows to candied yams?

Glaze the potatoes on the stovetop first, then move them to a baking dish and cover the top with mini marshmallows. Broil for 1 to 2 minutes until they brown and puff, and stay at the oven door because they go from golden to burnt in under a minute.

This smothered chicken recipe starts with skin-on thighs seared hard in a cast iron skillet, then buried under slow-caramelized onions and a gravy built from the pan drippings. The chicken finishes in the sauce, so it stays juicy while the gravy thickens around it. Spoon it over creamy mashed potatoes or split a piece of buttermilk cornbread and drag it through the onions.

The gravy is where most versions fall apart. A flour dredge that never gets cooked, onions rushed over high heat, and too much thickener turn a good pan of chicken into a pasty mess. I keep the coating light, cook the roux until it smells nutty, and give the onions the full twenty minutes they need. That order is the whole recipe.

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 lb)
• 1½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon smoked paprika
• ⅓ cup all-purpose flour, for dredging
• 2 tablespoons vegetable oil
• 1 tablespoon unsalted butter
• 2 large yellow onions, thinly sliced (about 4 cups)
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour, for the roux
• 2 cups low-sodium chicken broth
• 1 teaspoon Worcestershire sauce
• ½ teaspoon dried thyme
• 1 teaspoon apple cider vinegar
• 2 tablespoons chopped fresh parsley

Instructions

1. Season and dredge: Pat the thighs completely dry with paper towels, then season both sides with the salt, pepper, and smoked paprika. Put the ⅓ cup flour in a shallow dish and dredge each thigh, pressing lightly so the coating sticks, then shake off the excess. Dredge right before searing so the flour doesn’t turn gummy.
2. Sear the skin: Heat the oil in a large cast iron skillet over medium-high heat until it shimmers. Lay the thighs in skin side down and sear for 6 to 8 minutes without moving them, until the skin is deep golden and releases from the pan. Flip and cook 3 minutes more, then move the chicken to a plate. It will not be cooked through yet.
3. Caramelize the onions: Pour off all but about 1 tablespoon of the fat, lower the heat to medium, and add the butter and sliced onions. Cook for 18 to 22 minutes, stirring every few minutes and scraping up the browned bits, until the onions are soft, sweet, and the color of dark honey. Add the garlic and thyme in the last minute and stir until fragrant.
4. Build the roux: Sprinkle the 2 tablespoons of flour over the onions and stir constantly for 90 seconds, until the raw smell is gone and the mixture looks sandy. Pour in the broth in three additions, whisking smooth after each one, and scrape the bottom of the skillet to lift the fond. Stir in the Worcestershire sauce.
5. Simmer the chicken: Return the thighs skin side up, nestling them into the gravy without submerging the skin. Bring to a gentle simmer, cover, and cook for 20 to 25 minutes, until the thickest part of a thigh reads 165°F on an instant-read thermometer. Stir the gravy around the chicken once or twice so it doesn’t catch.
6. Finish and rest: Taste the gravy and adjust the salt, then stir in the cider vinegar off the heat. Let the skillet sit for 5 minutes so the gravy settles around the chicken, and scatter the parsley over the top. Serve straight from the pan with rice, mashed potatoes, or cornbread.

When the gravy goes wrong

• If the gravy turns gluey, there was too much flour for the fat in the pan. Whisk in broth a splash at a time until it coats the back of a spoon instead of clumping around it.
• A raw flour taste means the roux needed another minute. Cook it until it smells like toasted nuts and turns the color of light peanut butter before any liquid goes in.
• Thin gravy is usually just undercooked. Simmer it uncovered for five to eight minutes, and only then reach for a slurry of one teaspoon cornstarch in one tablespoon cold water.
• Dry chicken comes from searing it all the way through. Pull the thighs at 160°F and let the last few degrees happen in the gravy, where they stay moist and take on the onion flavor.
• If the flour coating slides off in the pan, the skin was wet or the oil wasn’t hot enough. Pat the chicken dry, dredge it right before searing, and wait for the oil to shimmer.
• A pale, flat gravy needs the fond and a little acid. Scrape every brown bit into the broth, then finish with cider vinegar and taste for salt right before serving.

Thighs, breasts, and the heat you need

• Bone-in, skin-on thighs are the forgiving choice here. The skin renders into the gravy, and the meat stays juicy through the twenty-minute simmer without any babysitting.
• Boneless thighs work and cut the cooking time by about ten minutes. Sear them three to four minutes per side and check the center earlier than you think you need to.
• Chicken breasts dry out faster, so pound them to an even three-quarter inch and pull them at 160°F before the final simmer. The same gravy method works on smothered pork chops if you want a second dinner from the same skillet.
• If your skillet is crowded, sear the thighs in batches and finish them in a 375°F oven for ten minutes after the gravy comes together. A packed pan steams the skin instead of browning it.
• Doubling the recipe means searing in two batches and building the gravy once. Add the second batch of chicken back only when the gravy is smooth and seasoned.
• A cast iron skillet holds heat better than a nonstick pan, and the fond it builds is the backbone of the gravy. Stainless steel works too, but keep the heat moderate so the flour doesn’t scorch before the broth goes in.

Storage

Keep leftovers in an airtight container in the refrigerator for up to four days, with the chicken sitting down in the gravy so it doesn’t dry out. Freeze the chicken and gravy together for up to two months and thaw overnight in the fridge. Reheat gently on the stovetop with a splash of broth, whisking the gravy back together if it separates.

FAQ

Can I make smothered chicken with boneless breasts?

Yes, though the texture is leaner. Pound two large breasts to an even three-quarter inch, season and dredge them the same way, and sear for three to four minutes per side. Pull them at 160°F, build the gravy, then return them for just three to four minutes so they finish cooking without drying out. Keep the skillet at medium heat so the flour doesn’t scorch while the sauce reduces. Bone-in thighs still give the richest gravy because the skin and marrow add body.

Why does my smothered chicken gravy taste like flour?

The roux was undercooked or the dredge flour was never toasted. Flour needs at least ninety seconds in hot fat before liquid goes in, and it should smell nutty rather than raw. If the gravy already tastes flat, simmer it uncovered for five more minutes and add a splash of broth, a teaspoon of Worcestershire, and a pinch of salt. The raw edge fades as the flour cooks out, so taste again before you add more thickener.

Do I need cream for this recipe?

No, you don’t need cream for this one. This is an onion gravy, not a cream gravy, and the body comes from flour, broth, and the rendered chicken fat. Milk or cream makes a richer, whiter sauce, but it also mutes the onions. If you want that style, stir in a quarter cup of whole milk at the very end and keep the heat low so it doesn’t break. Taste before adding salt, since the broth and Worcestershire already carry some.

Can I make smothered chicken ahead of time?

It holds well for a day or two and often tastes better the next day. Cook it completely, cool it uncovered for twenty minutes, then refrigerate it in the gravy. Reheat over low heat with a splash of broth, stirring gently until the sauce loosens. Avoid a hard boil, which can split the gravy and toughen the chicken.

A spatchcock turkey recipe fixes the one problem that makes roast turkey hard, which is that the breast is done long before the legs. I cut out the backbone, press the bird flat, and roast it hot at 450°F, so the thighs sit at the edges of the pan where they catch the most heat. A 12 to 14 pound bird is ready in 70 to 90 minutes, and every bit of skin faces up, which is why it browns evenly instead of steaming on one side. Serve it with turkey gravy built from the backbone and the pan drippings.

The trade-off is space and salt. A flat bird needs a baking sheet as wide as your oven rack, so anything much over 14 pounds hangs over the edge and cooks unevenly. I dry brine overnight with about 1 percent salt by weight, which seasons the meat and dries the skin enough to crisp, and I skip wet brine because a bucket of salty water makes the skin soggy. Both details matter more than any baste or butter rub.

Ingredients

• 1 whole turkey, 12 to 14 lb (5.4 to 6.4 kg), thawed, giblets and neck removed
• 6 tablespoons Diamond Crystal kosher salt (or 4 tablespoons Morton kosher salt)
• 2 teaspoons freshly ground black pepper
• 8 tablespoons (113 g) unsalted butter, softened
• 10 fresh sage leaves, finely chopped
• 1 tablespoon fresh thyme leaves
• 2 large carrots, cut into 2-inch pieces
• 3 celery ribs, cut into 2-inch pieces
• 2 large onions, quartered
• 1 cup water or turkey stock, for the pan

Instructions

1. Dry brine the turkey: Pat the turkey dry inside and out with paper towels, then sprinkle the salt over both sides and under the skin around the breast. Set it breast side up on a rack over a sheet pan and refrigerate uncovered for 24 hours, or up to 48 hours for a larger bird. The skin should feel dry and slightly tacky when you take it out.
2. Remove the backbone: Place the turkey breast side down with the tail facing you and cut along one side of the backbone with sturdy poultry shears, starting at the tail and working toward the neck. Repeat on the other side and lift the backbone out, then keep it for gravy or stock. Sharp shears matter here because dull ones slip on the ribs and tear the skin.
3. Flatten the bird: Flip the turkey breast side up and press both palms down on the center of the breastbone until you hear it crack and the bird lies flat. Tuck the wing tips behind the breast so they don’t burn, and trim any loose skin at the neck opening. If the bird still rocks, press again on the highest point.
4. Set up the oven and pan: Heat the oven to 450°F with a rack in the middle position. Scatter the carrots, celery, and onions on a rimmed baking sheet, add the water, and set a wire rack on top so the turkey sits above the vegetables and drippings. A 12 to 14 pound bird needs a full-size sheet pan, and the rack keeps the skin out of the liquid.
5. Butter and season: Mix the softened butter with the sage and thyme, then spread half of it under the breast skin and rub the rest over the outside. Season the bird with the black pepper and set it skin side up on the rack. Let it sit at room temperature for 30 minutes before it goes in, so the butter spreads instead of clumping.
6. Roast hot: Roast for 40 minutes, rotate the pan 180 degrees, and continue until the thickest part of the breast reads 150°F on an instant-read thermometer, about 70 to 90 minutes total for a 12 to 14 pound bird. Check the thighs as well, since they should read 175°F to 185°F for tender dark meat. If the skin darkens too fast, tent the breast loosely with foil without sealing the pan.
7. Rest and carve: Move the turkey to a cutting board and rest it loosely tented with foil for 30 minutes, during which the breast climbs to about 160°F to 165°F. Carve off the legs and thighs first, then slice the breast across the grain. Spoon the pan drippings over the sliced meat or strain them into the gravy.

Variations that still fit the flat method

• Smoked spatchcock turkey: run the brined bird at 275°F instead of 450°F and pull it when the breast hits 150°F. The lower heat gives you more smoke flavor but softer skin, so finish it under a hot broiler for a few minutes.
• Herb butter swap: replace the sage and thyme with rosemary, the zest of one lemon, and two minced garlic cloves. Keep the butter at 8 tablespoons, because extra butter only drips into the pan and smokes.
• Darker crust: add 1 tablespoon brown sugar and 1 teaspoon smoked paprika to the salt before brining. Keep the total salt the same so a sweet rub doesn’t push the bird over.
• Spatchcock chicken: use the same method on a 3½ to 4 pound chicken at 425°F and start checking the breast at 40 minutes. The backbone and a few vegetable scraps make a small pot of stock.
• Two smaller birds: for a crowd over 14 people, roast two 10 to 12 pound turkeys instead of one 20 pounder. They fit flat on separate pans, cook in the same window, and give you more crisp skin per person.
• No wire rack: coil three strips of foil into loose rings and set the bird on those. The gap under the skin matters more than the material holding it up, so leave at least half an inch of air between the turkey and the pan.

Sides that fit around the bird

• Mashed potatoes: creamy mashed potatoes hold up well because the flat bird frees the stovetop and leaves the oven door closed for most of the roast.
• Green beans: classic green bean casserole bakes at 350°F, so slide it in after the turkey comes out to rest and it finishes while you carve.
• Bread: dinner rolls warm in a 350°F oven in 5 minutes, which is the easiest way to use the heat left after the roast.
• Gravy: simmer the backbone with the neck while the bird roasts, then strain the pan drippings into it. That pot can bubble on a back burner without competing for oven space.

Storage

Cool the carved meat within two hours of roasting, then refrigerate it in a shallow container for up to 4 days. Reheat slices covered at 325°F with a splash of stock until they reach 165°F, which keeps them from drying out. Keep the carcass and backbone for stock, and freeze the picked meat for up to 3 months if you have more than you can eat in a few days. The USDA food safety service has the full leftover guidance if you want the source.

FAQ

Can I spatchcock a turkey the day before?

Yes, and it makes the holiday easier. Cut out the backbone, flatten the bird, salt it, and leave it uncovered in the fridge overnight. Roast it straight from the refrigerator the next day and add about 10 minutes to the cooking time, since a cold bird takes longer to reach temperature.

Do I have to dry brine a spatchcock turkey?

No, but the salt is what keeps the breast juicy and dries the skin for crisping. If you skip it, season the bird generously just before roasting and expect a paler crust. Never salt a self-basting or pre-brined turkey, because it is already loaded with sodium.

What size turkey fits a sheet pan?

A 12 to 14 pound bird fits a standard full-size rimmed baking sheet with a rack. Measure the inside of your oven first, since a 20 pound turkey will not lie flat and will cook unevenly at the edges. For a bigger crowd, two smaller birds beat one large one.

How long does a spatchcock turkey take to cook?

Plan on 70 to 90 minutes at 450°F for a 12 to 14 pound bird, then 30 minutes of rest. The breast is the guide, so pull it at 150°F and let carryover heat bring it to 165°F. Thighs benefit from reaching 175°F to 185°F for a tender texture.

Can I spatchcock a frozen turkey?

Only after it thaws completely, because you cannot cut through a solid bird safely. Thaw it in the refrigerator at about 24 hours per 4 to 5 pounds, so a 12 pound turkey needs 3 days. A partially frozen bird also roasts unevenly, which defeats the point of the flat method.

Can you stuff a spatchcock turkey?

There is no cavity left to stuff once the backbone is out and the bird is flat, so bake the dressing in a separate dish. That is safer anyway, because stuffing inside a bird has to reach 165°F without overcooking the meat around it. Slide the dish into the oven after the turkey comes out and let it bake while the bird rests.