Classic Southern Candied Yams (Print version)
Tender sweet potatoes baked in a glossy brown sugar butter syrup with cinnamon, nutmeg, and vanilla.
# Ingredients:
For the yams
01 -
3 lb (1.4 kg) orange-fleshed sweet potatoes, peeled and sliced into 1/2-inch rounds
02 -
1 tablespoon softened butter, for greasing the baking dish
For the candied syrup
03 -
1/2 cup (113 g) unsalted butter
04 -
3/4 cup (165 g) packed dark brown sugar
05 -
1/4 cup (50 g) granulated sugar
06 -
1/4 cup (60 ml) orange juice
07 -
1 teaspoon ground cinnamon
08 -
1/4 teaspoon ground nutmeg
09 -
1/4 teaspoon fine salt
10 -
2 teaspoons vanilla extract
# Instructions:
01 -
Arrange a rack in the center of the oven and heat to 350°F. Grease a 9x13-inch baking dish with the softened butter.
02 -
Peel the sweet potatoes and slice them into 1/2-inch rounds. Arrange them in the baking dish in slightly overlapping rows.
03 -
Melt the butter in a small saucepan over medium heat. Stir in the brown sugar, granulated sugar, orange juice, cinnamon, nutmeg, and salt until the sugar is mostly dissolved and the mixture looks smooth. Remove from the heat and stir in the vanilla.
04 -
Pour the hot syrup evenly over the sweet potatoes. Cover the dish tightly with foil and bake for 35 minutes.
05 -
Remove the foil and carefully spoon the syrup over the top slices. Bake uncovered for 20-25 minutes more, basting once, until the sweet potatoes are fork-tender and glossy.
06 -
Let the candied yams rest for 10 minutes before serving. Spoon the thickened syrup from the bottom of the dish over each portion.
# Good to know:
01 -
Best served warm after a short rest so the syrup thickens.
02 -
Use orange-fleshed sweet potatoes, often sold as yams in U.S. grocery stores.
03 -
Make ahead up to 1 day and reheat covered at 325°F.