Description
These Simple Candied Yams are a classic Southern side dish, perfect for holidays or any special occasion. Tender sweet potatoes are coated in a rich, buttery, cinnamon-spiced caramel sauce that’s simply irresistible.
Ingredients
Scale
- 6 medium-sized “red yams” or sweet potatoes, peeled and sliced into 1/4 to 1/2-inch thick rounds
- 8 tablespoons (1 stick) salted butter (see notes for unsalted option)
- 1 teaspoon ground cinnamon (or 1 cinnamon stick, broken in half)
- 1/4 teaspoon ground nutmeg
- 1/4 cup granulated white sugar
- 1 cup packed dark brown sugar
- 1 tablespoon pure vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Yams: Wash, peel, and slice the yams into rounds about 1/4 to 1/2-inch thick.
- Arrange in Dish: Place the sliced yams in a 9×13-inch casserole dish.
- Make Candied Sauce: In a medium saucepan over medium heat, melt the butter.
- Add Sugars and Spices: Once the butter is melted, add the white sugar, dark brown sugar, ground cinnamon (or cinnamon stick), and ground nutmeg to the saucepan.
- Simmer Sauce: Bring the mixture to a simmer, stirring constantly. Continue to simmer for 5 minutes, stirring to ensure the sugar dissolves and the mixture thickens slightly.
- Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract.
- Coat Yams: Pour the hot candied caramel sauce evenly over the sliced yams in the casserole dish, trying to coat all the pieces.
- Cover and Vent: Cover the casserole dish with aluminum foil. Cut four 1-inch vent holes in the foil, one in each corner. This allows steam to escape and prevents the yams from becoming too soupy.
- Bake (Covered): Bake in the preheated oven for 30 minutes, covered.
- Baste and Bake (Covered): Carefully remove the casserole dish from the oven. Remove the foil. Turn the yams over with a spoon or spatula, basting them with the sauce in the dish. Cover again with the same vented foil. Return to the oven and bake for another 25 minutes.
- Bake (Uncovered): Remove the foil and bake for a final 10 minutes, uncovered, to allow the sauce to thicken and caramelize slightly.
- Cool and Serve: Remove the candied yams from the oven and let them cool on the counter for about 10 minutes before serving. This allows the sauce to thicken further.
Notes
- Yams vs. Sweet Potatoes: In the US, the terms “yams” and “sweet potatoes” are often used interchangeably, although they are botanically different. This recipe uses what are commonly labeled as “yams” in US supermarkets, which are actually a variety of sweet potato with orange flesh.
- Salted vs. Unsalted Butter: Salted butter is recommended for its flavor, but you can use unsalted butter if you prefer. If using unsalted butter, you may want to add a pinch of salt to the sauce.
- Cinnamon Stick: If using a cinnamon stick, remove it before serving.
- Serving Suggestions: These candied yams are a classic side dish for Thanksgiving, Christmas, or any other holiday meal. They’re also delicious with roasted chicken, pork, or ham.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven.