Description
This Best Candied Yams recipe delivers tender sweet potatoes enveloped in a luscious, buttery brown sugar glaze infused with cinnamon, nutmeg, and vanilla. Perfect as a comforting side dish for holiday meals or anytime you crave a sweet, warmly spiced treat.
Ingredients
Scale
Sweet Potatoes
- 3 large sweet potatoes (about 1 1/2 pounds total)
Glaze and Seasoning
- 1/2 cup packed dark brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 8 tablespoons (1 stick) salted butter
Instructions
- Prepare the oven and sweet potatoes: Arrange a rack in the middle of the oven and preheat to 350ºF. Peel the sweet potatoes and cut them into 1-inch pieces to ensure even cooking.
- Parboil the sweet potatoes: Place the cut sweet potatoes in a large saucepan or pot and cover with water by about 1 inch. Bring to a low boil over medium-high heat and simmer until the potatoes can be pierced with a fork and are starting to soften, about 10 minutes. Avoid overcooking to maintain texture.
- Transfer to baking dish: Using a slotted spoon, carefully move the sweet potatoes into an 8×8-inch square baking dish, spreading them into an even layer. Reserve the cooking water for the glaze.
- Prepare the glaze: Measure 3/4 cup of the warm reserved cooking water into a cup or bowl. Stir in the packed dark brown sugar until dissolved, then add the vanilla extract and mix thoroughly.
- Season the sweet potatoes: Sprinkle the ground cinnamon and ground nutmeg evenly over the sweet potatoes in the baking dish to infuse warm spice flavors.
- Add the glaze and butter: Pour the water-sugar mixture over the sweet potatoes, then cut the salted butter into cubes and scatter them across the top for richness and shine.
- Initial baking: Bake in the preheated oven for 5 minutes, then carefully remove the dish and gently toss the sweet potatoes to coat evenly with the sauce.
- Finish baking: Return the dish to the oven and bake until the sweet potatoes are fork-tender and the glaze is bubbling and thickened, approximately 10 more minutes. Remove from oven and spoon any remaining sauce over the yams.
- Rest and serve: Allow the candied yams to cool for about 5 minutes so the sauce can thicken further. Serve warm for best flavor and texture.
Notes
- Make ahead: You can cook the candied yams up to one day in advance, refrigerating them along with 3/4 cup of reserved cooking water to preserve moisture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Note that the butter may solidify when chilled but will melt and be smooth upon reheating. Stir well before serving.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 230
- Sugar: 17g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 30mg
