Southern Candied Yams
These Southern candied yams are tender sweet potatoes coated in a buttery brown sugar glaze. Sweet, spiced, and the perfect soul comfort side for any holiday!
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Servings: 4
Calories: 492kcal
Ingredients
- 1 1/2 lbs sweet potatoes
- 3 tbsp butter
- 1/3 cup brown sugar
- 1 cup granulated white sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground ginger
- Pinch salt
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F and lightly grease your baking dish with butter.
- Wash, peel, and slice the sweet potatoes into rounds, then arrange them in the greased baking dish.
- In a small saucepan over medium heat, melt the butter with the sugars, cinnamon, nutmeg, ginger, and salt, stirring until the mixture thickens.
- Stir in the vanilla extract, then remove the pan from the heat.
- Pour the syrup over the sweet potatoes and stir until evenly coated.
- Cover the baking dish with foil and bake for 40 minutes.
- Remove the foil, toss the sweet potatoes so the ones on the bottom rotate to the top, and bake uncovered for 10 to 30 minutes more, or until fork-tender.
- Let cool in the pan for 10 minutes before serving.
Notes
- You don’t need to wait for the sugars to fully dissolve. Since the syrup has no added liquid, cooking it too long might cause it to harden once poured over the sweet potatoes.
- Make sure every slice of sweet potato is well-coated with the syrup. This helps them cook evenly and caramelize beautifully in the oven.
- For Southern candied yams with marshmallows, sprinkle mini marshmallows after baking for 40 minutes. Return the dish to the oven and bake uncovered for 10 more minutes until the marshmallows are golden and slightly crisp.
Nutrition
Calories: 492kcal | Carbohydrates: 103g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 167mg | Potassium: 610mg | Fiber: 5g | Sugar: 75g | Vitamin A: 24396IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg