This recipe yields tender sweet potatoes coated in a rich, buttery brown sugar caramel glaze, perfect for holiday meals.
Author:Arthur Bellamy
Prep Time:20 min
Cook Time:75 min
Total Time:95 min
Yield:8 servings
Category:Side Dish
Method:Baking
Cuisine:Southern
Diet:Vegetarian
Ingredients
Scale
3 lbs sweet potatoes (yams), peeled and sliced into 1/2-inch thick rounds
1 cup packed light brown sugar
1/2 cup unsalted butter, cut into pieces
1/2 cup water
1/4 cup light corn syrup or maple syrup
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Optional: 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
Arrange the sliced sweet potatoes in a single layer in the prepared baking dish.
In a medium saucepan, combine the brown sugar, butter, water, corn syrup or maple syrup, cinnamon, nutmeg, and salt.
Heat the mixture over medium heat, stirring constantly until the butter melts and the sugar dissolves completely. Bring the mixture to a gentle boil, then remove from heat. Stir in the vanilla extract, if using.
Carefully pour the hot glaze evenly over the sweet potatoes in the baking dish.
Cover the baking dish tightly with aluminum foil.
Bake for 45 minutes.
Remove the foil and continue to bake for another 15 to 25 minutes, or until the sweet potatoes are tender when pierced with a fork and the sauce has thickened into a rich caramel glaze. Baste the potatoes with the sauce halfway through this uncovered period.
Let the candied yams rest for 5 minutes before serving.
Notes
For a slightly different texture, you can substitute half of the brown sugar with granulated white sugar.
If you prefer a marshmallow topping, add a layer of marshmallows during the last 10 minutes of uncovered baking.
You can prepare the sweet potatoes and the sauce separately a day ahead; combine and bake just before serving.