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southern candied yams

Southern Candied Yams Recipe Card

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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 7
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 pounds sweet potatoes about 4–5 medium, peeled and sliced into ½-inch rounds
  • ½ cup unsalted butter 1 stick
  • 1 cup brown sugar packed
  • ½ cup granulated sugar
  • ½ cup water or orange juice for extra flavor
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger optional
  • 1 tsp vanilla extract
  • Pinch of salt

Method
 

Prep Potatoes:
  1. Preheat oven to 350°F (175°C). Peel and slice sweet potatoes into even rounds or wedges. Place in a buttered 9x13-inch baking dish.
Make Syrup:
  1. In a saucepan over medium heat, melt butter. Stir in brown sugar, granulated sugar, water (or orange juice), cinnamon, nutmeg, ginger, vanilla, and a pinch of salt. Simmer for 3–4 minutes until sugars dissolve and syrup slightly thickens.
Combine:
  1. Pour the hot syrup evenly over the sweet potatoes. Toss or spoon syrup over them to coat well.
Bake:
  1. Cover with foil and bake for 30 minutes. Remove foil, baste potatoes with syrup, and continue baking uncovered for another 15–20 minutes, until tender and caramelized.
Serve:
  1. Allow to cool slightly. Serve warm with extra syrup spooned over the top.

Notes

aramelization is key: Baste yams once or twice during baking for maximum flavor.
For a richer glaze, replace water with orange juice or pineapple juice.
To make them extra Southern-style, add a splash of bourbon or top with mini marshmallows in the last 10 minutes of baking.
Can be made ahead — simply reheat in the oven, covered, until warmed through.