Chef John's Candied Yams

Ingredients

• tablespoon skosher salt
• quart scold water
• pound sorange-fleshed sweet potatoes, peeled and cut into 2-inch piece s
• cup brown sugar
• tablespoon sunsalted butter
• 1/2 cup freshly squeezed lemon juice
• 1/4 cup maple syrup
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• pinch cayenne pepper
• Salt to taste
• Chopped pistachios, pecans, or walnuts for garnish

Instructions

1. Stir salt into 2 quarts of cold water in a large pot. Transfer sweet potato pieces to the 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, 4 to 6 minutes.
3. Transfer drained sweet potatoes to a skillet. Increase heat to high; 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. Chef John