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Southern Candied Yams

Southern candied yams bake in a 9x13-inch dish beneath a buttery brown sugar syrup. The sweet potatoes turn tender as the syrup thickens and bubbles around them.
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Prep Time 15 minutes
Cook Time 1 hour 17 minutes
Resting time 10 minutes
Total Time 1 hour 42 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb sweet potatoes peeled and cut into 1/2-inch-thick rounds
  • 0.5 cup unsalted butter
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 0.25 cup water
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp kosher salt
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Arrange the sweet potatoes in an even layer in a 9x13-inch baking dish.
  3. Melt the butter in a medium saucepan over medium heat.
  4. Stir in the brown sugar, granulated sugar, water, cinnamon, nutmeg, and salt until combined and the sugars begin to dissolve, about 2 minutes.
  5. Remove the saucepan from the heat and stir in the vanilla.
  6. Pour the mixture evenly over the sweet potatoes.
  7. Cover the baking dish tightly with foil and bake for 45 to 55 minutes, until the sweet potatoes are nearly tender when pierced with a fork.
  8. Remove the foil and spoon the syrup over the sweet potatoes.
  9. Bake for 20 to 30 minutes, basting once or twice, until the potatoes are tender and the syrup is thick and bubbling.
  10. Let the yams rest for 10 minutes before serving so the syrup can thicken.

Notes

For the thickest syrup, spoon it over the yams before the uncovered bake and baste once or twice as directed. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a dairy-free swap, use an equal amount of plant-based butter.