Candied Yams
A beloved Southern holiday side dish of sweet potato rounds baked in a buttery brown sugar and spice glaze until tender and deeply caramelized.
Ingredients
- 3 lbs large sweet potatoes, peeled, cut into 1/2-inch rounds
- 2/3 cup light brown sugar, packed
- 6 tbsp unsalted butter, cut into small pieces
- 1/4 cup fresh orange juice
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Instructions
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1
Preheat oven to 375°F (190°C). Arrange 3 lbs peeled, cut into 1/2-inch rounds large sweet potatoes in a single layer in a 9x13-inch baking dish, overlapping slightly if needed.
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2
In a small saucepan over medium heat, combine 6 tbsp cut into small pieces unsalted butter, 2/3 cup packed light brown sugar, 1/4 cup fresh orange juice, 1 tsp pure vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp salt. Stir until the butter is melted and the sugar is dissolved, about 2 minutes.
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3
Pour the glaze evenly over the sweet potatoes. Toss gently to coat, then spread back into an even layer.
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4
Cover the dish tightly with aluminum foil and bake for 25 minutes.
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5
Uncover and bake for an additional 15-20 minutes, basting the potatoes with the glaze in the dish every 5-7 minutes, until the potatoes are very tender when pierced with a fork and the glaze is thick and caramelized.
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6
Let rest 5 minutes before serving. Spoon extra glaze from the pan over the top.