Description
A true Southern classic, these candied yams are rich, buttery, and coated in a sweet cinnamon-spiced syrup. Perfect for holidays or Sunday dinners, they caramelize beautifully in the oven for a melt-in-your-mouth texture.
Ingredients
Scale
- 3 lbs sweet potatoes, peeled
- ¾ cup brown sugar
- ½ cup granulated sugar
- ½ cup (1 stick) butter
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Sweet Potatoes:
- Slice the peeled sweet potatoes into ½-inch rounds.
- Boil the slices in a large pot of water for 5 minutes, or until slightly tender. Drain and set aside.
- Make the Syrup:
- In a saucepan, melt the butter over medium heat.
- Add the brown sugar, granulated sugar, cinnamon, nutmeg, vanilla extract, and salt. Stir until the sugar dissolves and the mixture is smooth.
- Combine and Bake:
- Place the sweet potato slices in a large bowl and pour the syrup over them. Gently toss to coat.
- Transfer the mixture to a greased baking dish, spreading it out evenly.
- Bake for 10 minutes, then remove from the oven and gently toss the potatoes in the syrup to ensure even coating.
- Return to the oven and bake for another 15–20 minutes, or until the sweet potatoes are tender and the syrup is caramelized.
- Serve: Let the dish rest for 5 minutes before serving to allow the flavors to meld.
Notes
- For a deeper flavor, use dark brown sugar instead of light brown sugar.
- If the syrup thickens too much during baking, add a splash of water or orange juice to loosen it.
- Double the recipe for larger gatherings or holiday feasts.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Southern