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Southern Candied Yams

Southern candied yams are baked in a 9x13-inch dish with a buttery brown sugar syrup until fork-tender. The uncovered finish leaves the syrup bubbling and slightly thickened around the sweet potato rounds.
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Prep Time 15 minutes
Cook Time 1 hour 18 minutes
Resting 13 minutes
Total Time 1 hour 46 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray for coating
  • 3 lb orange-fleshed sweet potatoes often sold as yams, peeled and cut crosswise into 1/2-inch-thick rounds
  • 8 tbsp unsalted butter
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 0.25 cup water
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F and coat a 9x13-inch baking dish with cooking spray.
  2. Arrange the sweet potato rounds in the dish, overlapping them slightly.
  3. Melt the butter in a medium saucepan over medium-low heat.
  4. Stir in the brown sugar, granulated sugar, water, cinnamon, nutmeg and salt until the sugars dissolve, about 2 to 3 minutes.
  5. Remove the saucepan from the heat and stir in the vanilla.
  6. Pour the butter mixture over the sweet potatoes and cover the dish tightly with foil.
  7. Bake for 45 to 55 minutes, until the potatoes are beginning to soften when pierced with a fork.
  8. Remove the foil and baste the potatoes with the syrup.
  9. Bake uncovered for 20 to 30 minutes, basting once more, until fork-tender and the syrup is bubbling and slightly thickened.
  10. Let the yams rest for 10 to 15 minutes before serving so the syrup can thicken.

Notes

For even cooking, cut the sweet potato rounds to a consistent thickness and baste well so they are coated in syrup. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the sweet potatoes may turn soft. For a dairy-free version, use plant-based butter.