(No Ratings Yet)
Loading...A staple of the Southern holiday table, these tender sweet potato rounds are baked under a buttery brown sugar glaze perfumed with cinnamon, nutmeg, and vanilla. The syrup reduces into a glossy, caramel-like sauce that hugs every slice. Serve warm with roast turkey, glazed ham, or alongside cornbread dressing.
Prep Time15 mins
Cook Time55 mins
Total Time70 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 12 gFat
- 7 gSaturated Fat
- 68 gCarbs
- 5 gFiber
- 42 gSugar
- 3 gProtein
- 180 mgSodium
- 600 mgPotassium
- 70 mgCalcium
- 2 mgIron
- 4 mgVitamin C
- 950 mcgVitamin A
Ingredients
For the candied yams
- 3 lbs fresh sweet potatoes (about 4 medium), peeled
- 1 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup water
- 2 tsp pure vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp fine sea salt
Optional topping
- 2 cups mini marshmallows
- 2 tbsp chopped pecans
Directions
- Preheat the oven to 375°F (190°C) and butter a 9×13-inch baking dish.
- Peel the sweet potatoes and slice them into 1/2-inch-thick rounds, keeping the pieces as uniform as possible so they cook evenly.
- In a small saucepan over medium heat, combine the butter, brown sugar, water, cinnamon, nutmeg, and salt. Stir constantly until the butter melts and the sugar dissolves into a smooth syrup, about 3 minutes. Remove from heat and stir in the vanilla.
- Arrange the sweet potato slices in the prepared baking dish in overlapping rows. Pour the hot brown sugar syrup evenly over the top, making sure every slice is coated.
- Cover the dish tightly with aluminum foil and bake for 35 minutes, until the potatoes are just fork-tender.
- Uncover and carefully baste the slices with the syrup from the bottom of the dish. Return to the oven, uncovered, and bake another 15 to 20 minutes, basting once more, until the syrup has thickened to a glossy glaze and the edges of the potatoes are caramelized.
- For the optional topping, scatter the mini marshmallows and pecans across the surface and broil 1 to 2 minutes, watching closely, until the marshmallows are puffed and golden brown.
- Let the yams rest for 10 minutes so the syrup sets slightly, then spoon into a serving bowl, drizzling any remaining glaze over the top.
Cook’s Notes
- Choose fresh sweet potatoes labeled 'yams' at the grocery store for the truest flavor; canned yams release too much water and turn mushy.
- Swap light brown sugar for dark brown sugar if you want a deeper, more molasses-forward syrup.
- Add a 2-tablespoon splash of bourbon to the syrup for an adult Southern twist.
- Slice the potatoes to an even thickness so all the rounds finish at the same time.
- Make a day ahead through step 5, then reheat covered at 350°F for 20 minutes before the final uncovered bake.
