Candied Yams Sweet Potatoes (Printable Version)

Sweet potatoes baked in a buttery brown sugar syrup, flavored with cinnamon and nutmeg delights.

# What You Need:

→ Sweet Potatoes

01 - 4 large sweet potatoes (approximately 2 lbs), peeled and sliced into 1/2-inch rounds

→ Syrup

02 - 1/2 cup unsalted butter, melted
03 - 1 cup packed light brown sugar
04 - 1/4 cup water
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon salt
08 - 1 teaspoon vanilla extract

→ Optional Garnish

09 - 1/2 cup chopped pecans or walnuts
10 - Mini marshmallows for topping (optional)

# Directions:

01 - Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Place the sliced sweet potatoes evenly in the prepared baking dish.
03 - In a medium bowl, whisk together melted butter, brown sugar, water, cinnamon, nutmeg, salt, and vanilla extract until smooth.
04 - Pour the syrup evenly over the sweet potatoes, ensuring all slices are well coated.
05 - Cover the baking dish with foil and bake for 30 minutes.
06 - Remove the foil, baste the sweet potatoes with the syrup, and bake uncovered for an additional 15 minutes until tender and syrup thickens.
07 - Sprinkle with chopped nuts or mini marshmallows and broil for 2 to 3 minutes until golden, watching carefully to prevent burning.
08 - Allow to cool slightly before serving to enhance flavors.

# Expert Advice:

01 -
  • The syrup thickens into a glaze that clings to every slice, so you get sweetness in every bite without it pooling at the bottom.
  • You can prep the whole dish in the morning, cover it, and slide it into the oven when you need it, no last minute stress.
  • The warm spices make the kitchen smell like the holidays without any fuss or fancy technique.
02 -
  • If you slice the potatoes too thick, theyll stay firm in the middle even after an hour, so aim for a true half inch and check with a fork before pulling them out.
  • Basting halfway through is the secret to getting that glossy glaze on every piece instead of just a sticky bottom layer.
  • Dont skip the foil in the first stage or the syrup will reduce too fast and the potatoes will dry out before they soften.
03 -
  • Slice the potatoes the night before, store them submerged in cold water in the fridge, and drain them right before assembling so you save time on the day of.
  • If the syrup looks too thin after the first bake, leave the dish uncovered for an extra 5 to 10 minutes and it will reduce into a thick, glossy glaze.
  • Serve these in the same dish you baked them in, it keeps them warm longer and the caramelized edges stuck to the sides are the best part.
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