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Southern Candied Yams

Southern candied yams are oven-baked sweet potato rounds coated in a buttery brown sugar and cinnamon syrup. They bake covered first, then uncovered until the potatoes are tender and the syrup is bubbling and thickened.
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Prep Time 15 minutes
Cook Time 1 hour 7 minutes
Total Time 1 hour 22 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb sweet potatoes peeled and cut into 1/2-inch-thick rounds
  • 0.5 cup unsalted butter
  • 0.75 cup light brown sugar packed
  • 0.33 cup granulated sugar
  • 0.33 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 375°F.
  2. Grease a 9x13-inch baking dish.
  3. Arrange the sweet potato rounds in the prepared dish, overlapping them slightly.
  4. Melt the butter in a small saucepan over medium heat.
  5. Stir in the brown sugar, granulated sugar, water, cinnamon, nutmeg, and salt; simmer for 2 minutes, stirring, until the sugars dissolve.
  6. Remove the saucepan from the heat and stir in the vanilla.
  7. Pour the butter mixture evenly over the sweet potatoes and cover the dish tightly with foil.
  8. Bake for 35 minutes.
  9. Remove the foil and baste the sweet potatoes with the syrup.
  10. Bake uncovered for 20 to 30 minutes, basting once more, until a knife slides easily into the potatoes and the syrup is bubbling and thickened.

Notes

For tender, evenly cooked yams, overlap the rounds slightly and baste them well with syrup. Refrigerate leftovers for up to 4 days; freezing is not recommended because the potatoes can become soft. For a dairy-free version, use vegan butter.