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Classic Southern Baked Candied Yams

Close-up of thick-cut, glazed southern candied yams simmering in a rich, brown sugar syrup in a baking dish.
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This recipe provides instructions for making traditional Southern candied yams with a rich, sticky brown sugar glaze.

Ingredients

Scale
  • 3 lbs sweet potatoes (yams), peeled and sliced into 1/2-inch thick rounds
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1/2 cup water
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Arrange the sliced sweet potatoes in a single layer in the prepared baking dish.
  3. In a medium saucepan, combine the granulated sugar, brown sugar, water, butter, cinnamon, nutmeg, and salt.
  4. Heat the mixture over medium heat, stirring until the butter is melted and the sugars are dissolved. Bring the mixture to a gentle boil.
  5. Remove the syrup from the heat immediately.
  6. Carefully pour the hot syrup evenly over the sweet potatoes in the baking dish.
  7. Bake for 45 to 60 minutes, basting the potatoes with the glaze every 15 minutes. The potatoes should be tender when pierced with a fork, and the sauce should be thick and caramelized.
  8. Remove from the oven and let stand for 5 minutes before serving.

Notes

  • You can substitute dark brown sugar for a deeper molasses flavor in the glaze.
  • If the glaze seems too thin near the end of cooking, remove the potatoes and continue to simmer the liquid on the stovetop until it thickens slightly, then pour back over the yams.

Nutrition

Find it online: https://savorandpin.com/southern-candied-yams-recipe/