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Classic Southern Baked Candied Yams

A close-up of several thick, round slices of glistening candied yams piled on a white plate, coated in a rich, dark syrup.
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A recipe for tender sweet potatoes baked in a rich, buttery brown sugar glaze, perfect as a holiday side dish.

Ingredients

Scale
  • 3 lbs sweet potatoes (yams), peeled and sliced into 1/2-inch thick rounds
  • 1 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1/2 cup water
  • 1/4 cup dark corn syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Arrange the sliced sweet potatoes in a single layer in the prepared baking dish.
  3. In a medium saucepan, combine the brown sugar, butter, water, corn syrup, cinnamon, nutmeg, and salt.
  4. Heat the mixture over medium heat, stirring constantly until the butter melts and the sugar dissolves completely. Bring the mixture to a gentle simmer.
  5. Pour the hot glaze evenly over the sweet potatoes in the baking dish.
  6. Cover the baking dish tightly with aluminum foil.
  7. Bake for 45 minutes.
  8. Remove the foil and continue baking for another 15 to 25 minutes, or until the sweet potatoes are tender when pierced with a fork and the glaze has thickened and caramelized slightly. Baste the potatoes with the pan liquid halfway through this uncovered period.
  9. Let the candied yams rest for 5 minutes before serving.

Notes

  • For a richer flavor, substitute 2 tablespoons of the water with pure maple syrup.
  • If you prefer a softer texture, you can boil the sweet potato slices for 5 minutes before arranging them in the dish.
  • You can prepare the glaze and arrange the potatoes the day before; cover and refrigerate, then add 15 minutes to the covered baking time.

Nutrition

Find it online: https://hungryhearld.com/candied-yams-southern-baked-brown-sugar-glaze/