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Southern Candied Yams

Southern candied yams bake in a buttery brown sugar syrup until the sweet potato rounds are fork-tender and the glaze is bubbling and glossy. Basting them as they bake helps coat each slice with rich, spiced syrup.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
resting 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray
  • 3 lb sweet potatoes peeled and cut into 1/2-inch-thick rounds
  • 0.5 cup unsalted butter
  • 0.75 cup brown sugar packed light
  • 0.25 cup granulated sugar
  • 0.5 cup water
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt kosher
  • 1 tsp vanilla extract

Equipment

  • 1 9x13 inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Arrange the sweet potato rounds in the dish, overlapping them as needed.
  4. Melt the butter in a medium saucepan over medium-low heat.
  5. Remove the saucepan from the heat and stir in the brown sugar, granulated sugar, water, cinnamon, nutmeg, and salt.
  6. Stir in the vanilla.
  7. Pour the butter mixture evenly over the sweet potatoes and cover the dish tightly with foil.
  8. Bake for 40 minutes.
  9. Carefully remove the foil and baste the sweet potatoes with the syrup.
  10. Bake uncovered for 20 to 30 minutes, basting once more, until the potatoes are fork-tender and the syrup is bubbling and glossy.
  11. Let the yams rest for 10 minutes before serving so the syrup can thicken slightly.

Notes

Baste gently so the rounds stay intact and get coated in syrup. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a dairy-free option, substitute dairy-free butter.