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Candied Yams

Candied yams bake in a 9x13-inch dish beneath a buttery brown sugar syrup spiced with cinnamon and nutmeg. The sweet potatoes turn tender under foil, then finish uncovered until the glaze bubbles and thickens.
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Prep Time 15 minutes
Cook Time 1 hour 8 minutes
resting 10 minutes
Total Time 1 hour 33 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

For the yams
  • 3 lb sweet potatoes often labeled yams, peeled and cut into 1/2-inch-thick rounds
  • 1 tbsp unsalted butter for greasing
For the syrup
  • 0.5 cup unsalted butter
  • 1 cup light brown sugar packed
  • 0.25 cup water
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp kosher salt
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish
  • 1 2-quart saucepan

Method
 

Prepare the yams
  1. Heat the oven to 350°F and grease a 9x13-inch baking dish with the tablespoon of butter.
  2. Arrange the sweet potato slices in overlapping rows in the prepared dish.
Make the syrup
  1. Melt the 1/2 cup butter in a 2-quart saucepan over medium heat, then stir in the brown sugar, water, cinnamon, nutmeg, and salt; simmer for 2 to 3 minutes, stirring, until the sugar dissolves and the syrup bubbles gently.
  2. Remove the saucepan from the heat and stir in the vanilla extract, then pour the syrup evenly over the sweet potatoes.
Bake the yams
  1. Cover the dish tightly with foil and bake for 40 to 50 minutes, until the sweet potatoes are beginning to soften.
  2. Remove the foil, spoon the syrup over the sweet potatoes, and bake for 15 to 25 minutes, until a fork easily pierces the thickest slices and the glaze is bubbling and thickened.
  3. Let the yams rest for 10 minutes before serving.

Notes

For an even glaze, spoon syrup over the sweet potatoes after removing the foil. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. Dairy-free butter can be used as a dietary swap.