Description
This Best Candied Yams recipe offers a perfect balance of sweetness and spice, featuring tender sweet potatoes coated in a rich brown sugar, butter, cinnamon, and nutmeg glaze. It’s an ideal side dish for holiday meals or any cozy dinner, providing comforting flavors and a luscious texture baked to perfection.
Ingredients
Scale
Sweet Potatoes
- 3 large sweet potatoes (about 1 1/2 pounds total)
Syrup and Seasonings
- 1/2 cup packed dark brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 8 tablespoons (1 stick) salted butter
Instructions
- Preheat and prepare sweet potatoes: Arrange a rack in the middle of the oven and heat to 350ºF. Peel and cut the sweet potatoes into 1-inch pieces for even cooking.
- Parboil sweet potatoes: Place the cut sweet potatoes in a large saucepan and cover with water by about 1 inch. Bring to a low boil over medium-high heat and simmer until they can be pierced with a fork and start to soften, about 10 minutes. Be careful not to overcook.
- Transfer to baking dish: Using a slotted spoon, carefully move the sweet potatoes to an 8×8-inch baking dish in an even layer, reserving the cooking water.
- Make the candied sauce: Combine 3/4 cup warm reserved cooking water with the brown sugar in a measuring cup or bowl, stirring to dissolve. Add the vanilla extract and mix well.
- Season potatoes: Sprinkle the cinnamon and nutmeg evenly over the sweet potatoes.
- Add the sauce and butter: Pour the sugar-water mixture over the sweet potatoes. Cut the butter into cubes and scatter them on top to enrich the flavor.
- Initial bake: Bake for 5 minutes, then carefully remove the dish and gently toss the sweet potatoes to coat them evenly with the sauce.
- Finish baking: Return to the oven and bake until the sweet potatoes are fork-tender, about 10 minutes more.
- Serve: Remove from the oven, spoon the thickened candied sauce evenly over the yams, and let cool for 5 minutes before serving warm.
Notes
- Make ahead: Cook the candied yams up to 1 day in advance and refrigerate, making sure to reserve 3/4 cup of the cooking water for the sauce.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. The butter may solidify when chilled but will melt and can be stirred back in upon reheating.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 230 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 30 mg
