Candied Yams with Brown Sugar (Printable)

Sweet potato rounds baked in caramelized brown sugar butter syrup infused with cinnamon and nutmeg for the perfect holiday gathering.

# What You Need:

→ Sweet Potatoes

01 - 4 large sweet potatoes (about 2 lbs), peeled and sliced into 1/2-inch rounds

→ Syrup

02 - 1/2 cup unsalted butter, melted
03 - 1 cup light brown sugar, packed
04 - 1/4 cup water
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon salt
08 - 1 teaspoon vanilla extract

→ Optional Garnish

09 - 1/2 cup chopped pecans or walnuts
10 - Mini marshmallows, for topping

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Arrange the sliced sweet potatoes evenly in a single layer in the prepared baking dish, overlapping slightly if necessary.
03 - In a medium bowl, whisk together the melted butter, brown sugar, water, cinnamon, nutmeg, salt, and vanilla extract until completely smooth and well combined.
04 - Pour the syrup mixture evenly over the sweet potatoes, ensuring all pieces are well coated. The syrup will settle at the bottom of the dish.
05 - Cover the dish tightly with aluminum foil and bake for 30 minutes to allow the sweet potatoes to steam and begin softening.
06 - Remove foil and gently baste the sweet potatoes with the syrup from the bottom of the dish. Continue baking uncovered for 15 minutes, or until the potatoes are fork-tender and the syrup is bubbling and thickened.
07 - If desired, sprinkle chopped pecans or walnuts over the top. For marshmallow topping, distribute mini marshmallows evenly and broil for 2-3 minutes until golden brown, watching closely to prevent burning.
08 - Let the dish cool for 5-10 minutes before serving to allow the syrup to thicken slightly. Serve warm alongside roast turkey, ham, or other holiday mains.

# Expert Suggestions:

01 -
  • The buttery brown sugar syrup creates this incredible caramelized coating that makes every bite feel like a special occasion.
  • These come together so quickly but taste like they have been simmering all day.
  • You can make them ahead and reheat, which is a lifesaver when you are juggling multiple holiday dishes.
02 -
  • I once forgot the foil step and the top dried out before the centers were tender, so covering first is crucial.
  • If your syrup looks too thick after baking, stir in a tablespoon of warm water to loosen it up.
  • These reheat beautifully in the microwave, though the broiled toppings will lose their crunch.
03 -
  • Use a mandoline if you have one for perfectly even slices that cook at the same rate.
  • Room temperature potatoes absorb the syrup better than cold ones straight from the fridge.
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