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Southern Candied Yams

Southern candied yams are baked in a 9x13-inch dish until fork-tender, coated in a bubbling butter and brown sugar syrup. A final uncovered bake and a few bastes help the sweet potatoes turn glossy and syrupy.
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Prep Time 15 minutes
Cook Time 1 hour 27 minutes
resting 10 minutes
Total Time 1 hour 52 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 367
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb sweet potatoes
  • 0.5 cup unsalted butter
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 0.5 cup water
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Peel the sweet potatoes, cut them crosswise into 1/2-inch-thick rounds, and arrange them in the dish.
  4. Melt the butter in a small saucepan over medium heat.
  5. Stir in the brown sugar, granulated sugar, water, cinnamon, nutmeg, and salt.
  6. Simmer for 2 minutes, stirring.
  7. Remove from the heat.
  8. Stir in the vanilla.
  9. Pour the butter mixture evenly over the sweet potatoes and cover the dish tightly with foil.
  10. Bake for 45 minutes.
  11. Remove the foil and baste the sweet potatoes with the syrup in the dish.
  12. Bake uncovered for 25 to 40 minutes, basting once or twice, until the potatoes are fork-tender and the syrup is bubbling.
  13. Let the yams rest for 10 minutes before serving.

Notes

Baste well with the syrup so the sweet potatoes stay glossy. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a dairy-free version, use plant-based butter.