Candied Yams with Brown Sugar (Printable)

Tender sweet potatoes glazed with brown sugar butter and warm spices for the perfect holiday side.

# Ingredient List:

→ Sweet Potatoes

01 - 4 large sweet potatoes (about 2 lbs), peeled and sliced into 1/2-inch rounds

→ Syrup

02 - 1/2 cup unsalted butter, melted
03 - 1 cup light brown sugar, packed
04 - 1/4 cup water
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon salt
08 - 1 teaspoon vanilla extract

→ Optional Garnish

09 - 1/2 cup chopped pecans or walnuts
10 - Mini marshmallows, for topping

# How To Make:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Arrange the sliced sweet potatoes evenly in the baking dish.
03 - In a medium bowl, whisk together the melted butter, brown sugar, water, cinnamon, nutmeg, salt, and vanilla extract until smooth.
04 - Pour the syrup evenly over the sweet potatoes, ensuring all pieces are well coated.
05 - Cover the dish with foil and bake for 30 minutes.
06 - Remove foil, gently baste the sweet potatoes with the syrup, and continue baking uncovered for 15 minutes, or until the potatoes are tender and the syrup is bubbling and thickened.
07 - Sprinkle with nuts or mini marshmallows and broil for 2-3 minutes until golden, watching closely to prevent burning.
08 - Let cool slightly before serving.

# Expert Hints:

01 -
  • The syrup transforms into this incredible sticky glaze that you'll want to eat with a spoon
  • It comes together in about fifteen minutes of active prep time
  • Leftovers reheat beautifully and taste even better the next day
02 -
  • The syrup will look thin at first but thickens beautifully as it bakes and cools
  • Broiling the marshmallows can go from golden to burnt in literally ten seconds
03 -
  • Use a light hand when slicing so your rounds are even thickness
  • Let the dish rest before serving so that syrup has time to thicken up
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