Candied Yams with Brown Sugar

My grandmother's holiday table always had these yams bubbling away in the corner of the oven, filling the entire house with an incredible caramelized sugar scent that made Thanksgiving feel real. She'd insist on using sweet potatoes she'd picked herself from the farmer's market, claiming they tasted sweeter than anything from the grocery store. I've carried that tradition forward, though now I understand it was never about the potatoes alone, but the love in that simple syrup.

Last Christmas, my cousin who swore she hated sweet potatoes took one hesitant bite and immediately asked for seconds. That's the moment I knew this recipe wasn't just family tradition, it was a genuine conversation starter. There's something about warm spices and caramelized sugar that makes people forget their preconceptions.

Ingredients

• Sweet Potatoes: 4 large sweet potatoes (about 2 lbs), peeled and sliced into 1/2-inch rounds. Choose potatoes that feel heavy for their size and have smooth skin, no bruises or soft spots.
• Unsalted Butter: 1/2 cup, melted. Using unsalted lets you control exactly how much salt goes into your syrup.
• Light Brown Sugar: 1 cup, packed. The molasses in brown sugar creates that deep caramel flavor white sugar just can't achieve.
• Water: 1/4 cup. This helps thin the syrup just enough so it coats every slice evenly.
• Ground Cinnamon: 1/2 teaspoon. Freshly ground if possible, it makes a noticeable difference in aroma.
• Ground Nutmeg: 1/4 teaspoon. A little goes a long way, adding that warm background note everyone notices but can't quite identify.
• Salt: 1/4 teaspoon. Sounds strange in a sweet dish, but it balances everything and prevents the syrup from becoming cloying.
• Vanilla Extract: 1 teaspoon. Pure vanilla only, never imitation, it's worth every penny.
• Chopped Pecans or Walnuts: 1/2 cup, optional. Toast them first for five minutes to bring out their natural oils and crunch.
• Mini Marshmallows: For topping, optional. Add these during the last few minutes of broiling for that classic holiday look.

Instructions

Preheat Your Oven:

Get your oven to 375°F and give a 9x13 baking dish a quick coating of butter or cooking spray. This dish size gives the potatoes room to breathe without overcrowding.

Arrange the Potatoes:

Lay your sweet potato slices in overlapping layers, like shingles on a roof. Try to keep the thickness consistent so everything finishes cooking at the same time.

Whisk the Syrup:

In a medium bowl, combine melted butter, brown sugar, water, cinnamon, nutmeg, salt, and vanilla. Whisk until the sugar completely dissolves and everything becomes this smooth, amber colored syrup.

Pour and Coat:

Drizzle that beautiful syrup evenly over every slice, taking your time to make sure no piece gets left behind. The smell alone at this point will have people wandering into the kitchen.

Cover and Bake:

Cover tightly with foil and bake for 30 minutes. The foil traps steam and helps the potatoes cook through evenly while starting to break down their natural starches.

Uncover and Glaze:

Remove the foil and baste the potatoes with the thickened syrup. Return to the oven uncovered for 15 more minutes until everything's bubbling and the edges start turning golden brown.

Add Optional Toppings:

If you're using nuts or marshmallows, scatter them across the top now and broil for 2 to 3 minutes. Stay right there and watch, because marshmallows go from golden to burned in seconds.

Rest Briefly:

Let the dish sit for about 10 minutes before serving. This gives the syrup time to thicken slightly and makes serving so much easier.

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These yams have become the one dish my kids actually request when I ask what they want for holiday dinner. There's something about that perfect balance of sweet and spiced that feels like home on a plate, regardless of the season.

Make Ahead Magic

You can assemble everything up to a day ahead and keep it covered in the refrigerator. The potatoes actually benefit from sitting in that syrup overnight, absorbing more flavor before they even hit the oven. Just add 5 to 10 extra minutes to the covered baking time if cooking straight from the fridge.

Serving Suggestions

These pair beautifully alongside roast turkey, glazed ham, or even a simple roasted chicken. The sweetness balances salty main dishes perfectly, and they hold their own alongside other holiday sides like green bean casserole or stuffing. I've also served them at brunch alongside scrambled eggs and bacon, which felt wonderfully indulgent.

Flavor Variations

Swap half the brown sugar for maple syrup to add woodsy depth that people will notice immediately. A tablespoon of orange zest brightens everything and cuts through the richness nicely. For something completely different, try adding a pinch of cayenne pepper to the syrup, the heat against the sweet creates this addictive contrast guests never expect.

• Try coconut sugar instead of brown sugar for a slightly different molasses flavor
• Add a splash of bourbon to the syrup for an adult version at holiday parties
• Substitute sweet potatoes with yams for a firmer, less sweet result

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However you serve them, these candied yams have a way of making any meal feel like a celebration worth gathering around.

Recipe FAQs

→ What's the difference between candied yams and sweet potato casserole?

Candied yams are typically sliced into rounds and baked in syrup on the stovetop or oven, allowing each piece to be individually coated. Sweet potato casserole usually involves mashed sweet potatoes topped with marshmallows or pecans, creating a more uniform texture.

→ Can I make candied yams ahead of time?

Yes! Prepare the dish completely, then refrigerate for up to 2 days. Reheat covered at 350°F for 20-25 minutes until hot throughout. The flavors often develop and improve after sitting overnight.

→ Should I use yams or sweet potatoes?

True yams have rough, bark-like skin and starchier flesh, while sweet potatoes have smooth skin and sweeter, moister flesh. What most Americans call yams are actually sweet potatoes—either variety works beautifully in this dish.

→ How do I prevent the syrup from burning?

Cover with foil for the first 30 minutes of baking to prevent the sugars from caramelizing too quickly. When uncovered, baste frequently and watch closely during the final minutes, especially if adding marshmallows which can brown rapidly.

→ Can I make this without butter?

Substitute coconut oil or vegan butter for a dairy-free version. The syrup texture may be slightly different, but the flavor will still be delicious. Maple syrup can also replace some brown sugar for depth.

→ What pairs well with candied yams?

These are classic alongside roast turkey, glazed ham, prime rib, or fried chicken for holiday meals. They also complement other sides like green bean casserole, cornbread stuffing, and cranberry sauce.