Candied Yams Sweet Potatoes (Printable)

Sweet potatoes baked with butter and brown sugar, accented by cinnamon and nutmeg, for a cozy side.

# What You'll Need:

→ Sweet Potatoes

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

→ Syrup

02 - 1/2 cup unsalted butter, melted
03 - 1 cup packed light brown sugar
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 (optional)

# Directions:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Evenly arrange the sliced sweet potatoes in the prepared baking dish.
03 - Whisk together melted butter, light brown sugar, water, ground cinnamon, ground nutmeg, salt, and vanilla extract in a medium bowl until smooth.
04 - Pour the syrup evenly over the sweet potatoes, ensuring each slice is thoroughly coated.
05 - Cover the baking dish with aluminum foil and bake for 30 minutes.
06 - Remove the foil, baste the sweet potatoes gently with the syrup, then continue baking uncovered for an additional 15 minutes until tender and the syrup is thickened and bubbling.
07 - Optionally, sprinkle with chopped nuts or mini marshmallows and broil for 2 to 3 minutes until golden. Monitor closely to prevent burning.
08 - Allow to cool slightly before serving.

# Expert Advice:

01 -
  • The syrup thickens into a glossy glaze that clings to every slice, making each bite sweet and buttery without being cloying.
  • You can prep the whole dish in advance and just pop it in the oven when company arrives.
  • It works beautifully as a side or even a dessert, depending on how generous you are with the marshmallows.
02 -
  • Don't skip the foil in the first bake, the sweet potatoes need that steam to cook through without drying out on the edges.
  • If your syrup looks too thin after baking, just let the dish rest for ten minutes, it thickens as it cools and the sugar sets.
  • Slicing the sweet potatoes evenly is the difference between a perfectly tender batch and a mix of mush and crunch.
03 -
  • Toast your nuts in a dry skillet for two minutes before sprinkling them on top, it brings out their flavor and makes them crunchier.
  • If you're making this ahead, bake it fully, then reheat covered with foil so the top doesn't burn while the center warms through.
  • Use a sharp knife to slice the sweet potatoes, a dull one will slip and make uneven pieces that cook unevenly.
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