Brown Sugar Candied Yams
Tender sweet potato rounds bake in a buttery brown sugar and cinnamon syrup until glossy, sticky, and perfectly caramelized.
No holiday table in my house is complete without a dish of candied yams glistening under a thick amber syrup. This version leans into warm spice and real butter, baked low and slow so the potatoes soften without falling apart.
Ingredients
- 4 pounds sweet potatoes, peeled and sliced into 1/2-inch rounds
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter, cubed
- 1/2 cup water
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
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1
Preheat and arrangePreheat the oven to 350°F and layer the sweet potato rounds in a buttered 9x13-inch baking dish.
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2
Make the syrupIn a saucepan, combine the brown sugar, butter, water, cinnamon, nutmeg, allspice, and salt, and heat over medium until the butter melts and the mixture is smooth.
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3
Pour and coverPour the syrup evenly over the sweet potatoes, cover the dish tightly with foil, and bake for 40 minutes.
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4
Baste the potatoesRemove the foil, baste the potatoes with the syrup pooled in the dish, and return to the oven uncovered for 15 to 20 minutes until fork-tender and glazed.
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5
Thicken the syrupTransfer the syrup from the dish to a small saucepan, whisk in the cornstarch slurry, and simmer for 2 minutes until thickened.
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6
Glaze and serveStir in the vanilla extract, pour the thickened syrup back over the potatoes, and serve warm.
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Slice the sweet potatoes to a uniform thickness so they cook evenly and none turn mushy while others stay firm.
Store leftovers covered in the refrigerator for up to 5 days; reheat in a 300°F oven until warmed through so the syrup stays glossy.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
