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Southern Candied Yams

Southern candied yams are baked in a 9x13-inch dish with a buttery brown sugar syrup, cinnamon, and nutmeg. The sweet potato rounds turn fork-tender beneath a bubbling, glossy syrup.
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Prep Time 15 minutes
Cook Time 1 hour 3 minutes
Resting time 10 minutes
Total Time 1 hour 28 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray for coating the baking dish
  • 3 lb sweet potatoes often labeled yams, peeled and cut crosswise into 1/2-inch-thick rounds
  • 0.5 cup unsalted butter
  • 1 cup light brown sugar packed
  • 0.25 cup water
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp kosher salt
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F and lightly coat a 9x13-inch baking dish with cooking spray.
  2. Arrange the sweet potato rounds in overlapping layers in the prepared baking dish.
  3. Melt the butter in a small saucepan over medium-low heat.
  4. Stir in the brown sugar, water, cinnamon, nutmeg, and salt until the sugar dissolves and the mixture is smooth, about 3 minutes.
  5. Remove the saucepan from the heat and stir in the vanilla extract.
  6. Pour the butter mixture evenly over the sweet potatoes and cover the baking dish tightly with foil.
  7. Bake for 30 minutes, then remove the foil and baste the sweet potatoes with the syrup in the dish.
  8. Bake uncovered for 25 to 35 minutes, basting once more, until the sweet potatoes are fork-tender and the syrup is bubbling and glossy.
  9. Let the yams rest for 10 minutes before serving.

Notes

For even cooking, cut the sweet potatoes into uniform 1/2-inch rounds. Refrigerate leftovers in an airtight container for up to 4 days; freezing is possible, though the sweet potatoes may soften. For a dairy-free option, use a plant-based butter substitute.