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Classic Southern Baked Candied Yams with Brown Sugar Glaze

Close-up of thick slices of amazing candied yams covered in a dark, glossy glaze and topped with mini marshmallows.

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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.

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

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Arrange the sweet potato slices in a single layer in the prepared baking dish.
  3. 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.
  4. Pour the glaze evenly over the sweet potato slices, ensuring each piece is coated.
  5. 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.
  6. If using marshmallows, remove the dish from the oven after the yams are tender. Arrange the marshmallows over the top of the sweet potatoes.
  7. 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.
  8. 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.

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