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Southern Candied Yams

Southern candied yams bake in a brown sugar and butter syrup until the sweet potato rounds are fork-tender and coated in a bubbling glaze. A final 10-minute rest lets the syrup settle before serving.
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Prep Time 15 minutes
Cook Time 1 hour 7 minutes
resting 10 minutes
Total Time 1 hour 32 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter 1 stick, divided
  • 3 lb sweet potatoes peeled and cut into 1/2-inch rounds
  • 1 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 0.33 cup water
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Arrange the sweet potato rounds in overlapping layers in the baking dish.
  4. Melt the remaining 7 tablespoons butter in a medium saucepan over medium heat.
  5. Stir in the brown sugar, granulated sugar, water, cinnamon, nutmeg, and salt.
  6. Bring the mixture to a simmer, stirring until the sugars dissolve, and simmer for 2 minutes.
  7. Remove the syrup from the heat and stir in the vanilla.
  8. Pour the syrup evenly over the sweet potatoes.
  9. Cover the dish tightly with foil and bake for 40 minutes.
  10. Uncover and baste the sweet potatoes with the syrup.
  11. Bake for 20 to 30 minutes, basting once more halfway through, until fork-tender and glazed with bubbling syrup.
  12. Let the yams rest for 10 minutes before serving.

Notes

For even cooking, arrange the rounds in overlapping layers and baste them well with syrup. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a dairy-free version, use plant-based butter.