Candied Yams with Brown Sugar Butter (Printable)

Tender sweet potatoes baked in rich brown sugar butter syrup with warm cinnamon and nutmeg for the perfect holiday side.

# What You'll 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

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Arrange the sliced sweet potatoes evenly in the baking dish.
03 - In a medium bowl, whisk together the 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, gently baste the sweet potatoes with the syrup, and continue baking uncovered for 15 minutes, or until the potatoes are tender and the syrup is bubbling and thickened.
07 - Sprinkle with nuts or mini marshmallows and broil for 2-3 minutes until golden, watching closely to prevent burning.
08 - Let cool slightly before serving.

# Expert Suggestions:

01 -
  • The syrup transforms into this incredible caramel like consistency that clings to every single bite
  • These reheat beautifully and actually taste better the next day
  • You get all the nostalgic holiday comfort with barely ten minutes of active work
02 -
  • Sweet potatoes keep cooking even after they leave the oven so pull them out when they are just barely fork tender
  • The syrup thickens dramatically as it cools so do not worry if it looks thin right when you take it out
  • If you are making these ahead, underbake by about 10 minutes and finish them off right before serving
03 -
  • Try using half maple syrup and half brown sugar for a deeper more complex flavor
  • A sprinkle of orange zest right before serving brightens everything up and cuts through the richness
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