Candied Yams with Brown Sugar

The smell of brown sugar and cinnamon bubbling away in the oven takes me straight back to my grandmother's kitchen every Thanksgiving. I remember standing on a step stool just to peer into the baking dish, watching the syrup transform into something magical. Those first few years of making them on my own taught me that patience matters more than precision.

Last Christmas, my sister insisted she hated sweet potatoes until I slid these under her nose. Three helpings later, she was asking for the recipe before she even left the table. Thats when I knew this wasnt just a side dish anymore.

Ingredients

• Sweet Potatoes: Four large ones yield the best ratio of tender potato to caramelized edges. Peel them evenly so every slice cooks at the same speed.
• Unsalted Butter: Melted completely so it blends seamlessly with the brown sugar into that glossy syrup we all want.
• Light Brown Sugar: Packed tight into your measuring cup. The molasses in brown sugar gives that deep caramel flavor white sugar just cant match.
• Ground Cinnamon and Nutmeg: These warm spices are classic for a reason. They balance the sweetness perfectly without overpowering the potatoes.
• Salt: Just a quarter teaspoon. It sounds small but it makes all those sweet flavors pop instead of feeling one note.
• Vanilla Extract: The secret ingredient that makes everything taste homemade and rich. Add it last so the flavor stays bright.

Instructions

Prep Your Oven and Dish:

Get your oven to 375°F and give a 9x13 baking dish a quick coating of butter or cooking spray. This prevents any sticking and makes cleanup so much easier later.

Arrange Your Potato Slices:

Lay those peeled half inch rounds in your dish in a single layer. They can overlap slightly since they will shrink down as they cook.

Whisk the Syrup Together:

In a medium bowl combine melted butter brown sugar water cinnamon nutmeg salt and vanilla. Whisk until the sugar dissolves and everything looks smooth and glossy.

Pour and Coat:

Evenly pour that beautiful syrup all over your potatoes. Take a moment to shuffle things around so every piece gets some love.

Bake Covered:

Cover tightly with foil and bake for 30 minutes. This steams the potatoes until they are almost tender and lets the syrup start working into every slice.

Uncover and Finish:

Remove the foil baste everything with those pan juices then bake another 15 minutes uncovered. You want the syrup bubbling thick and some edges starting to caramelize.

Add Toppings If Desired:

Sprinkle with nuts or marshmallows and broil just 2 to 3 minutes. Watch like a hawk because marshmallows go from golden to burnt in seconds.

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My dad actually requests these over pumpkin pie now. Seeing him go back for thirds during Christmas dinner made me realize some recipes just become part of who you are.

Make Ahead Magic

You can assemble everything up to a day ahead and keep it covered in the refrigerator. The extra time sitting in that syrup actually makes the final dish even more flavorful. Just add 5 to 10 minutes to the covered baking time since it will be cold going into the oven.

Serving Suggestions

These yams hold their own alongside a roasted turkey or glazed ham. The sweetness balances salty mains beautifully. I have also served them with roasted chicken and even as part of a vegetarian holiday spread where they absolutely shine.

Flavor Variations

Substitute half the brown sugar with pure maple syrup for a deeper earthier sweetness. A tablespoon of orange zest added to the syrup brightens everything in the most surprising way. For something completely different try a pinch of cayenne pepper in the syrup for that sweet heat situation nobody can quite put their finger on.

• Try coconut sugar instead of brown sugar for a slightly less refined option
• A splash of bourbon in the syrup takes these to dinner party status
• Freshly grated nutmeg makes a huge difference if you have whole nuts on hand

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May your holiday table be full and your leftovers even better.

Recipe FAQs

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

Candied yams are typically sliced into rounds and baked in a syrup coating, allowing each piece to develop a glazed exterior. Sweet potato casserole usually features mashed or pureed sweet potatoes topped with marshmallows or pecans. Both deliver similar flavors but offer different textures and presentations.

→ Can I make candied yams ahead of time?

Yes, prepare the dish up to 24 hours in advance and refrigerate before baking. When ready to serve, bring to room temperature and bake as directed, adding a few extra minutes if needed. You can also fully bake them beforehand and reheat gently at 350°F until warmed through.

→ Why use yams versus sweet potatoes?

True yams have rough, bark-like skin and starchier flesh, while sweet potatoes have smooth skin and sweeter, softer flesh. Most grocery stores sell sweet potatoes labeled as yams. Either variety works beautifully in this dish—the natural sweetness pairs perfectly with the brown sugar glaze.

→ How do I know when the syrup is properly thickened?

The syrup is ready when it bubbles vigorously around the edges and coats the back of a spoon. During the final 15 minutes of baking, check occasionally—the liquid should reduce and become glossy rather than watery. The potatoes should feel tender when pierced with a fork.

→ What can I substitute for brown sugar?

Maple syrup creates a deeper, woodsy sweetness when replacing half the brown sugar. Coconut sugar works for a less refined option. For traditional flavor, dark brown sugar adds more molasses notes. White sugar combined with a tablespoon of molasses can mimic brown sugar in a pinch.

→ Should I peel the sweet potatoes?

Peeling is recommended for tender, uniform texture and to allow the syrup to penetrate fully. The skin can become tough and chewy after baking. If you prefer keeping the skin for nutrients, choose very thin-skinned varieties and slice slightly thinner to ensure even cooking.