Description
This classic candied yams recipe features tender sweet potatoes simmered and baked in a rich, buttery brown sugar sauce infused with warm vanilla, cinnamon, and nutmeg. Perfectly caramelized and irresistibly sweet, these candied yams make a comforting side dish for holiday meals or any cozy dinner.
Ingredients
Scale
Yams
- 3 large sweet potatoes (about 1 1/2 pounds total)
Flavorings and 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 Oven and Prepare Yams: Arrange a rack in the middle of the oven and preheat to 350ºF (177ºC). Peel the sweet potatoes and cut them into 1-inch pieces for even cooking.
- Simmer the Yams: Place the cut sweet potatoes in a large saucepan or pot and cover them with water by about 1 inch. Bring the water to a low boil over medium-high heat, then reduce to a simmer. Cook for about 10 minutes until the yams can be pierced easily with a fork but are not fully cooked. Avoid overcooking to maintain texture.
- Transfer to Baking Dish: Using a slotted spoon, carefully remove the yams from the pot and place them evenly in an 8×8-inch square baking dish. Reserve 3/4 cup of the cooking water for the sauce.
- Make the Sauce: In a measuring cup or medium bowl, combine the warm reserved cooking water with the dark brown sugar, stirring until the sugar is fully dissolved. Add the vanilla extract and stir to combine.
- Season the Yams: Sprinkle the ground cinnamon and nutmeg evenly over the sweet potatoes in the baking dish.
- Add Sauce and Butter: Pour the brown sugar and water mixture over the sweet potatoes. Cut the stick of salted butter into cubes and scatter them evenly over the yams.
- Initial Baking: Bake the sweet potatoes in the preheated oven for 5 minutes to start melting the butter and infusing flavors.
- Toss Sweet Potatoes: Remove the baking dish from the oven carefully. Gently toss the yams to combine and coat them evenly with the sauce.
- Finish Baking: Return the baking dish to the oven and bake for an additional 10 minutes until the sweet potatoes are fork-tender and the sauce is thickened and caramelized.
- Serve: Remove from the oven and spoon any remaining candied sauce over the yams. Let cool for about 5 minutes to thicken the sauce further. Serve warm for the best flavor and texture.
Notes
- Make Ahead: Prepare this recipe up to 1 day in advance. Refrigerate the cooked candied yams and reserved cooking water separately. Reheat before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The butter may solidify but will melt again when reheated. Stir before serving for even coating.
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 30mg
