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Southern Candied Yams

Southern candied yams bake in a buttery brown sugar syrup until fork-tender, with bubbling, thickened glaze coating each sweet potato round. This classic Southern side is finished with a 10-minute rest before serving.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb sweet potatoes about 4 medium, peeled and cut into 1/2-inch rounds
  • 0.5 cup unsalted butter melted
  • 1 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 0.33 cup water
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp kosher salt
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 375°F and lightly grease a 9x13-inch baking dish.
  2. Arrange the sweet potato rounds in the prepared dish. In a bowl, stir together the melted butter, brown sugar, granulated sugar, water, cinnamon, nutmeg, salt, and vanilla, then pour the mixture evenly over the potatoes.
  3. Cover the dish tightly with foil and bake for 45 minutes, until the potatoes are beginning to soften.
  4. Remove the foil and carefully baste the potatoes with the syrup in the dish. Bake uncovered for 25 to 35 minutes, basting once more, until the potatoes are fork-tender and the syrup is bubbling and thickened.
  5. Let the yams rest for 10 minutes before serving.

Notes

For an even glaze, baste carefully so the syrup coats the rounds. Refrigerate leftovers in an airtight container for up to 4 days; freezing is possible for up to 2 months, though the potatoes may soften when thawed. For a dairy-free version, use a plant-based butter substitute.