Candied Yams in Kahlua and Chocolate

In Holiday & Seasonal, Recipes by Mark MaskerLeave a Comment

blog shotCandied yams being a regular cast member of holiday dinner, I like to play around with them each year. Not like some creepy herbophile, just so we’re clear. I like to change them up when I cook ’em. We did Thanksgiving in a Southwestern theme so I had to find a way to make them fit. The solution: Kahlua, baker’s chocolate, and ground red pepper to set off all of that sweetness. And, coincidentally, keep the little kids from eating them all before the grown up kids had a chance to grab a bite.

Candied Yams in Kahlua and Chocolate
Author: Heat Scale: Mild
Prep time:
Cook time:
Total time:
Serves: 6
  • 5 large, peeled, cubed sweet potatoes or yams
  • 1 cup light brown sugar, packed
  • Juice and and fresh zest of 1 orange
  • 1/4 cup Kahlua
  • ¼ cup unsweetened baker’s chocolate powder
  • 1 teaspoon ground hot red pepper
  • ½ teaspoon nutmeg
  • 4 tablespoons butter
  • 1/2 teaspoon vanilla
  • 1 1/2 teaspoons cinnamon
  1. Arrange the cubed yams or potatoes in a crockpot or casserole dish.
  2. Mix everything else in a bowl. Microwave just long enough to melt most of the butter.
  3. Pour the mixture over the yams. Mix them with a wooden spoon to coat them all.
  4. If cooking in a crockpot, set it on low and let it work its magic for 6-8 hours.
  5. If using an oven, preheat it to 400F and cook the yams for 25 minutes or until fork-tender.


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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

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