Ingredients (~8 servings)
- 4 1/2 lbs sweet potatoes, peeled and sliced into 1/2 inch slices
- 1 cup butter
- 1 1/2 cups brown sugar
- 1 1/2 cups sugar
- 2 Tbsp cinnamon
- 1 1/2 tsp nutmeg
- 3/4 tsp ginger
- 3/4 tsp allspice
- 1 1/2 tsp lemon juice
- 1 1/2 Tbsp water
- 2 Tbsp vanilla extract
- 3/4 tsp maple extract
- 1/2 tsp salt
Make the Syrup Base
In a large pot over medium-low heat, melt the butter completely.
Once melted, add both sugars, cinnamon, nutmeg, ginger, and allspice; whisk everything together until combined.
Add the lemon juice, water, vanilla extract, maple extract, and salt.
Continue cooking for ~3-4 minutes, whisking occasionally, until the mixture becomes syrupy and all the sugar dissolves.
The syrup will bubble gently and coat the back of a spoon when it’s ready.
Add Sweet Potatoes and Simmer
Add the sweet potato slices to the pot and carefully stir to coat every piece with syrup.
The pot will be pretty full at this point, so take your time mixing to avoid breaking the slices.
Place the lid on top but leave it slightly ajar – this prevents burning while still allowing some evaporation.
Cook for 20 minutes without disturbing them.
Finish Cooking Uncovered
Remove the lid completely and continue cooking for another ~15-20 minutes.
The sweet potatoes should be fork-tender and the syrup should coat them thickly.
If the syrup seems too thin, cook a few minutes longer; if it’s getting too thick, add a tablespoon of water.
You’ll know they’re done when a fork slides through the sweet potatoes easily and the syrup clings to each slice.
Rest Before Serving
Let the sweet potatoes sit in the syrup for at least 20 minutes before serving.
This cooling time allows the syrup to thicken further and the sweet potatoes to absorb more flavor.
Serve with a generous spoonful of the syrup from the bottom of the pot.
Stovetop Candied Yams
Ingredients
Ingredients (~8 servings)
- 4 1/2 lbs sweet potatoes peeled and sliced into 1/2 inch slices
- 1 cup butter
- 1 1/2 cups brown sugar
- 1 1/2 cups sugar
- 2 Tbsp cinnamon
- 1 1/2 tsp nutmeg
- 3/4 tsp ginger
- 3/4 tsp allspice
- 1 1/2 tsp lemon juice
- 1 1/2 Tbsp water
- 2 Tbsp vanilla extract
- 3/4 tsp maple extract
- 1/2 tsp salt
Instructions
- Melt butter in a large pot over medium-low heat.
- Add both sugars, cinnamon, nutmeg, ginger, and allspice; whisk until combined.
- Add lemon juice, water, vanilla extract, maple extract, and salt.
- Cook 3-4 minutes, whisking occasionally, until syrupy and sugar dissolves.
- Add sweet potato slices and stir gently to coat with syrup.
- Cover pot with lid slightly ajar and cook 20 minutes undisturbed.
- Remove lid and cook 15-20 minutes more until fork-tender and syrup thickens.
- Let sit 20 minutes before serving to allow syrup to thicken and flavors to absorb.
