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Southern Candied Yams

Southern candied yams are baked in a 9x13-inch dish beneath a buttery brown sugar and cinnamon syrup. The sweet potato rounds turn very tender as the syrup bubbles and thickens around them.
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Prep Time 15 minutes
Cook Time 1 hour 2 minutes
Resting time 10 minutes
Total Time 1 hour 27 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

For the yams
  • 3 lb sweet potatoes orange-fleshed, peeled and cut into 1/2-inch-thick rounds
For the syrup
  • 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
  • 0.5 tsp kosher salt
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish

Method
 

Arrange the yams
  1. Heat the oven to 375°F and lightly grease a 9x13-inch baking dish.
  2. Arrange the sweet potato rounds in an even layer in the prepared dish, overlapping them slightly as needed.
Make the syrup and bake
  1. Melt the butter in a small saucepan over medium heat, then stir in the brown sugar, granulated sugar, water, cinnamon, nutmeg, and salt until the sugars dissolve and the mixture is smooth, about 2 minutes.
  2. Remove the saucepan from the heat and stir in the vanilla, then pour the syrup evenly over the sweet potatoes.
  3. Cover the dish tightly with foil and bake for 30 minutes, then uncover and carefully spoon the syrup over the potatoes.
  4. Bake uncovered for another 25 to 35 minutes, basting once halfway through, until the sweet potatoes are very tender and the syrup is bubbling; let rest for 10 minutes before serving.

Notes

For the best syrup coverage, baste the potatoes thoroughly halfway through baking. Refrigerate leftovers for up to 4 days; freezing is possible, though the potatoes may soften after thawing. For a dairy-free variation, use plant-based butter.