Ingredients (~8-10 servings)
- 3/4 cup (1 1/2 sticks) butter
- 1 1/2 cups brown sugar, packed
- 3/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- ~4-5 lbs yams or sweet potatoes, peeled and sliced into 1/2-inch rounds
Make the Brown Sugar Syrup
Preheat your oven to 350F.
In a medium saucepan, combine the butter, brown sugar, cinnamon, nutmeg, and salt over medium heat.
Whisk as the butter melts and the sugar dissolves – it’ll look grainy at first but will smooth out.
Bring the mixture to a gentle simmer and cook for ~5 minutes until it thickens slightly.
The syrup should coat the back of a spoon when it’s ready.
Layer the Yams and Syrup
Pour about 1/4 of the syrup into the bottom of a large baking dish (like a 9×13-inch pan) and spread it evenly.
Arrange 1/3 of the sliced yams in an even layer over the syrup.
Drizzle 1/3 of the remaining syrup over the yams.
Add the second layer of yams, drizzle with half the remaining syrup, then finish with the final layer of yams and the rest of the syrup.
The yams should be mostly covered with syrup – if they look dry, you can add a splash of water to the pan.
Bake Until Tender and Caramelized
Cover tightly with aluminum foil and bake for 20 minutes.
Remove the foil and gently press the yams down into the syrup if they’ve puffed up.
Return to the oven uncovered and bake for ~30-40 minutes more, until the yams are fork-tender and the syrup has thickened and turned glossy.
The top should look caramelized but not burnt – if it’s browning too fast, tent with foil again.
Let cool for ~15 minutes before serving so the syrup can thicken up a bit more.
Candied Yams
Ingredients
Ingredients (~8-10 servings)
- 3/4 cup butter 1 1/2 sticks
- 1 1/2 cups brown sugar packed
- 3/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- ~4-5 lbs yams or sweet potatoes peeled and sliced into 1/2-inch rounds
Instructions
- Preheat oven to 350F.
- Combine butter, brown sugar, cinnamon, nutmeg, and salt in a medium saucepan over medium heat.
- Whisk until butter melts and sugar dissolves, about 5 minutes, until mixture coats the back of a spoon.
- Pour 1/4 of syrup into a 9×13-inch baking dish and spread evenly.
- Layer 1/3 of sliced yams over syrup.
- Drizzle 1/3 of remaining syrup over yams.
- Add second layer of yams and drizzle with half the remaining syrup.
- Top with final layer of yams and remaining syrup.
- Add a splash of water if yams look dry.
- Cover with foil and bake for 20 minutes.
- Remove foil, gently press yams down, and bake uncovered for 30-40 minutes until fork-tender and syrup is glossy and caramelized.
- Cool for 15 minutes before serving.
