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Southern Candied Yams

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A classic Southern side dish featuring sweet potatoes slow-cooked in a rich, buttery brown sugar glaze with warm spices. Perfect for holidays or any special occasion.

Ingredients

Scale
  • 3 lbs sweet potatoes (about 5 medium), peeled and sliced into ½-inch thick rounds
  • 8 tablespoons unsalted butter, sliced into squares
  • 1 cup granulated sugar
  • ½ cup dark brown sugar, packed
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350°F. Butter a 9 x 13-inch baking dish and set aside.
  2. Thoroughly wash, peel, and slice the sweet potatoes into ½-inch thick rounds. Place the sweet potatoes in the buttered baking dish and set aside.
  3. Heat the butter, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt in a medium saucepan over medium heat just until the butter melts and the ingredients come together. Stir in the vanilla extract and remove the pan from the heat. The sauce will be thick and the sugar will not be fully dissolved.
  4. Pour the syrup over the sweet potatoes in the baking dish. Use your hands or a wooden spoon to toss the sweet potatoes, making sure each slice is coated in the syrup.
  5. Cover the baking dish with foil and bake for 40 minutes. Remove the foil and continue baking for 30–40 more minutes, or until the sweet potatoes are very tender and the glaze is thickened.
  6. Let the candied yams sit for 10 minutes before serving to allow the glaze to thicken further.

Notes

For a richer flavor, use dark brown sugar. If you prefer a softer texture, slice the sweet potatoes a bit thicker. Leftovers can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.

Nutrition

Find it online: https://www.receipster.com/candied-yams-2/

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