Make tender sweet potatoes coated in a rich, buttery brown sugar glaze. This classic Southern candied yams recipe is simple to prepare and perfect for your holiday table.
Author:oliviarosewood
Prep Time:15 min
Cook Time:55 min
Total Time:70 min
Yield:6 servings 1x
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1.5 kg sweet potatoes (yams), peeled and sliced into 1/2-inch rounds
85 g unsalted butter, melted
220 g dark brown sugar
60 ml pure maple syrup
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
1 bag (about 280g) miniature marshmallows (optional topping)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Arrange the sweet potato slices in a single layer in the prepared baking dish.
In a medium bowl, whisk together the melted butter, dark brown sugar, maple syrup, cinnamon, nutmeg, and salt until the sugar dissolves slightly. This creates your best brown sugar glaze for yams.
Pour the glaze evenly over the sweet potato slices, ensuring each piece is coated.
Bake for 45 to 55 minutes, or until the sweet potatoes are tender when pierced with a fork. Baste the yams with the pan juices halfway through baking.
If using marshmallows, remove the dish from the oven after the yams are tender. Arrange the marshmallows over the top of the sweet potatoes.
Return the dish to the oven for 5 to 8 minutes, or until the marshmallows are puffed and lightly golden brown. Watch closely to prevent burning.
Remove from the oven and let stand for 5 minutes before serving this sticky sweet potato side.
Notes
For a less sweet version, reduce the brown sugar by 1/4 cup.
If you prefer a stovetop method, cook the yams in the glaze over medium heat until tender, stirring occasionally.
Use dark brown sugar for a deeper molasses flavor in your homemade caramelized yams.