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Southern Candied Yams

Southern candied yams are baked in a 9x13-inch dish with butter, brown sugar, cinnamon, and vanilla until fork-tender. A final uncovered bake helps the syrup bubble and coat the sweet potato rounds.
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Prep Time 15 minutes
Cook Time 58 minutes
Resting time 10 minutes
Total Time 1 hour 23 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for greasing
  • 3 lb sweet potatoes peeled and cut into 1/2-inch-thick rounds
  • 0.5 cup unsalted butter 1 stick, melted
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp kosher salt
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 375°F and coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Arrange the sweet potato rounds in the prepared baking dish.
  3. Stir the melted butter, brown sugar, granulated sugar, cinnamon, nutmeg, salt, and vanilla together, then pour the mixture evenly over the sweet potatoes.
  4. Cover the dish tightly with foil and bake for 30–35 minutes, until the sweet potatoes are beginning to soften.
  5. Remove the foil, gently turn the sweet potatoes and spoon the syrup over them, then bake uncovered for 20–30 minutes, basting once or twice, until fork-tender and the syrup is bubbling.
  6. Let the yams rest for 10 minutes before serving so the syrup can thicken.

Notes

For an even coating, spoon the syrup over the yams as they bake uncovered. Refrigerate leftovers for up to 4 days; freezing is not recommended because the sweet potatoes can soften. For a dairy-free version, use a plant-based butter substitute.