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Classic Baked Candied Yams with Brown Sugar Glaze

A stack of thick, round slices of candied yams glistening with a rich, dark glaze, served on a white plate.
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Make tender sweet potatoes coated in a rich, buttery brown sugar glaze. This is a classic Southern side dish perfect for holidays.

Ingredients

Scale
  • 3 lbs sweet potatoes (yams), peeled and sliced into 1/2-inch rounds
  • 1 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1/2 cup water
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • Optional: 1 cup miniature marshmallows for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Arrange the sliced sweet potatoes in a single layer in the prepared baking dish.
  3. In a medium saucepan, combine the brown sugar, butter, water, cinnamon, nutmeg, and salt.
  4. Heat the mixture over medium heat, stirring constantly until the butter melts and the sugar dissolves completely. Bring the mixture to a gentle simmer.
  5. Pour the hot glaze evenly over the sweet potatoes in the baking dish.
  6. Cover the dish tightly with aluminum foil.
  7. Bake for 45 minutes.
  8. Remove the foil. If using marshmallows, sprinkle them evenly over the top.
  9. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the potatoes are tender and the glaze is bubbly and slightly thickened. If you skip marshmallows, bake until the glaze thickens.
  10. Let the dish rest for 5 minutes before serving.

Notes

  • For a richer flavor, substitute 2 tablespoons of the water with pure maple syrup.
  • If you prefer a stovetop method, cook the potatoes until just tender before adding the glaze ingredients and simmering until coated.
  • Do not overcook the sweet potatoes before baking, or they may become mushy.

Nutrition

Find it online: https://recipesfleet.com/candied-yams-classic-southern-brown-sugar-glaze/