# What You Need:
→ Sweet Potatoes
01 - 4 large sweet potatoes (approximately 2 lbs), peeled and sliced into 1/2-inch rounds
→ Syrup
02 - 1/2 cup unsalted butter, melted
03 - 1 cup light brown sugar, packed
04 - 1/4 cup water
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon salt
08 - 1 teaspoon vanilla extract
→ Optional Garnish
09 - 1/2 cup chopped pecans or walnuts
10 - Mini marshmallows for topping
# How to Make It:
01 - Preheat oven to 375°F and lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Place the peeled and sliced sweet potatoes in a single layer, arranging them evenly in the prepared baking dish.
03 - In a medium bowl, whisk together the melted butter, light brown sugar, water, ground cinnamon, ground nutmeg, salt, and vanilla extract until completely smooth and well combined.
04 - Pour the prepared syrup evenly over the arranged sweet potatoes, ensuring all pieces are thoroughly coated.
05 - Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
06 - Remove the foil and gently baste the sweet potatoes with the syrup from the bottom of the dish. Continue baking uncovered for an additional 15 minutes, or until the potatoes are fork-tender and the syrup is bubbling and thickened.
07 - If desired, sprinkle chopped pecans or walnuts and mini marshmallows over the top. Switch the oven to broil and cook for 2-3 minutes until the marshmallows are golden brown, watching closely to prevent burning.
08 - Allow the candied yams to cool slightly for 5-10 minutes before serving to let the syrup thicken further.
