Candied Yams Brown Sugar Butter (Printable)

Sweet potatoes glazed in brown sugar butter syrup with warm spices

# What You Need:

→ Sweet Potatoes

01 - 4 large sweet potatoes (about 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:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Arrange the sliced sweet potatoes evenly in a single layer in the prepared baking dish, overlapping slightly if necessary.
03 - In a medium bowl, whisk together the melted butter, brown sugar, water, cinnamon, nutmeg, salt, and vanilla extract until completely smooth and the sugar has dissolved.
04 - Pour the syrup evenly over the sweet potatoes, ensuring all pieces are well coated. Gently shake the dish to distribute the syrup.
05 - Cover the dish tightly with aluminum foil and bake for 30 minutes to allow the potatoes to steam and soften.
06 - Remove foil and gently baste the sweet potatoes with the syrup from the bottom of the dish. Continue baking uncovered for 15 minutes, or until the potatoes are fork-tender and the syrup is bubbling and thickened.
07 - If desired, sprinkle with chopped pecans or walnuts and mini marshmallows. Broil for 2-3 minutes until golden and toasted, watching closely to prevent burning.
08 - Let the dish cool slightly for 5-10 minutes to allow the syrup to thicken further before serving warm.

# Expert Tips:

01 -
  • The syrup bubbles down into something closer to caramel than simple glaze, coating every single round in sticky sweetness
  • These reheat beautifully and actually taste better the next day when the flavors have had time to settle in
02 -
  • Slicing the potatoes unevenly means some pieces will turn to mush while others stay crunchy so try to keep those rounds at a consistent half inch thickness
  • That step where you uncover and baste is crucial because it lets the syrup thicken into something gloriously sticky
03 -
  • Use fresh sweet potatoes rather than ones that have been sitting around since they will have better texture and sweeter flavor
  • If the syrup looks too thick after that first bake, add a tablespoon more water before the final uncovered phase
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