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Candied Yams

Candied yams bake in a 9x13-inch dish beneath a buttery brown sugar glaze until fork-tender and bubbling. Cinnamon, nutmeg, and vanilla give the sweet potatoes a warm, aromatic finish.
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Prep Time 15 minutes
Cook Time 1 hour
resting 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

For the yams
  • 3 lb sweet potatoes peeled and cut into 1/2-inch slices
For the glaze
  • 0.5 cup unsalted butter
  • 1 cup light brown sugar packed
  • 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
 

Prepare the yams
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Arrange the sweet potato slices in the prepared baking dish, overlapping them as needed.
Make the glaze
  1. Melt the butter in a small saucepan over medium heat.
  2. Stir in the brown sugar, water, cinnamon, nutmeg, and salt until the sugar dissolves and the mixture is smooth, about 2 minutes.
  3. Remove the pan from the heat.
  4. Stir the vanilla into the glaze.
  5. Pour the glaze evenly over the sweet potatoes.
Bake the yams
  1. Cover the dish tightly with foil.
  2. Bake for 30 minutes.
  3. Remove the foil.
  4. Spoon the glaze over the potatoes.
  5. Bake for 25 to 35 minutes more, until the potatoes are fork-tender and the glaze is bubbling.
  6. Let the yams rest for 10 minutes before serving.

Notes

For even cooking, arrange the sweet potato slices in a uniform layer and spoon the glaze over them before the final bake. Store leftovers in the refrigerator for up to 4 days; freezing is possible, though the texture may soften. For a dairy-free version, use a plant-based butter substitute.