Description
This classic candied yams recipe features tender sweet potatoes simmered and baked in a rich, buttery brown sugar sauce spiced with cinnamon, nutmeg, and a hint of vanilla. Perfectly sweet and luscious, this dish is an ideal side for holiday meals or any cozy dinner.
Ingredients
Scale
Sweet Potatoes
- 3 large sweet potatoes (about 1 1/2 pounds total)
Sauce
- 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
- Preheat and Prepare Potatoes: Arrange a rack in the middle of the oven and preheat to 350ºF. Peel and cut the sweet potatoes into 1-inch pieces for even cooking.
- Simmer the Sweet Potatoes: Place the cut sweet potatoes in a large saucepan or pot, cover with water about 1 inch above them, and bring to a low boil over medium-high heat. Simmer for approximately 10 minutes until just fork-tender but not fully cooked to keep their shape intact during baking.
- Transfer to Baking Dish: Using a slotted spoon, carefully transfer the sweet potatoes to an 8×8-inch square baking dish, spreading them evenly. Reserve the cooking water as it will be used for the sauce.
- Make the Candied Sauce: Measure 3/4 cup of the warm reserved cooking water into a bowl. Stir in the brown sugar until dissolved, then add vanilla extract, mixing well.
- Season the Sweet Potatoes: Sprinkle ground cinnamon and ground nutmeg evenly over the sweet potatoes in the baking dish to infuse warming spices into the dish.
- Combine Potatoes and Sauce: Pour the brown sugar and water mixture over the sweet potatoes, then scatter cubes of salted butter evenly over the top for richness.
- Bake and Toss: Bake the yams for 5 minutes, then carefully remove from the oven and gently toss the sweet potatoes to coat them evenly with the buttery sugar sauce.
- Finish Baking: Return the dish to the oven and bake for an additional 10 minutes or until the sweet potatoes are fork-tender and the sauce is bubbly and thickened.
- Serve Warm: Remove from the oven, spoon the syrupy candied mixture evenly over the yams, and let cool for 5 minutes to allow the sauce to thicken before serving.
Notes
- Make ahead: Candied yams can be cooked up to 1 day ahead and refrigerated. Be sure to reserve 3/4 cup of the cooking water for the sauce.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. The butter may solidify but will melt again when reheated; stir the yams before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 30mg
