Candied Yams Sweet Potatoes (Print Version)

Sweet potatoes baked in rich brown sugar and butter syrup with warm spices for a comforting side.

# What You Need:

→ Sweet Potatoes

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

→ Syrup

02 - 1/2 cup unsalted butter, melted
03 - 1 cup packed light brown sugar
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 (optional)

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Arrange the sliced sweet potatoes evenly in the prepared baking dish.
03 - In a medium bowl, whisk together melted butter, brown sugar, water, cinnamon, nutmeg, salt, and vanilla extract until smooth.
04 - Pour the syrup evenly over the sweet potatoes, ensuring all pieces are well coated.
05 - Cover the dish with foil and bake for 30 minutes.
06 - Remove foil, baste the sweet potatoes with the syrup, and continue baking uncovered for 15 minutes until potatoes are tender and syrup is thickened.
07 - Sprinkle with nuts or mini marshmallows if desired. Broil for 2 to 3 minutes until golden, watching carefully to avoid burning.
08 - Allow to cool slightly before serving.

# Expert Suggestions:

01 -
  • The sweet potatoes soak up a buttery cinnamon syrup that tastes like the best part of autumn in every bite.
  • It comes together with pantry staples and feels fancy enough for a feast but easy enough for a Tuesday.
  • The edges get slightly caramelized and sticky, which is the part everyone fights over.
02 -
  • Do not skip the foil in the first baking phase or the tops will dry out before the insides cook through.
  • If your syrup looks too thin halfway through, just keep baking uncovered, it will reduce and thicken beautifully.
  • Slice the sweet potatoes about half an inch thick, thinner pieces turn to mush and thicker ones stay hard in the center.
03 -
  • Use a glass baking dish if you have one, it heats evenly and you can see when the syrup starts to bubble and thicken.
  • If the syrup is browning too fast, tent the dish loosely with foil for the last few minutes of baking.
  • Taste your sweet potatoes raw, some are naturally sweeter than others, and you can adjust the sugar slightly if needed.
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