Description
This Best Candied Yams recipe offers tender, sweet potatoes cooked to perfection in a rich, buttery brown sugar sauce infused with warm vanilla, cinnamon, and nutmeg. The technique of boiling first and finishing by baking ensures a flavorful, tender dish that’s perfect as a comforting side for holiday meals or any cozy dinner.
Ingredients
Scale
Sweet Potatoes
- 3 large sweet potatoes (about 1 1/2 pounds total)
Syrup Mixture
- 1/2 cup packed dark brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Butter
- 8 tablespoons (1 stick) salted butter, cut into cubes
Instructions
- Preheat Oven: Arrange a rack in the middle of the oven and preheat to 350ºF (175ºC) to prepare for baking the sweet potatoes.
- Prep Sweet Potatoes: Peel the sweet potatoes and cut them into 1-inch pieces to ensure even cooking and tender texture.
- Parboil Sweet Potatoes: Place the cut sweet potatoes in a large saucepan and cover with water by about 1 inch. Bring to a low boil over medium-high heat and simmer for about 10 minutes until they are just tender enough to be pierced with a fork but not fully cooked. Avoid overcooking to prevent mushiness.
- Transfer to Baking Dish: Using a slotted spoon, carefully transfer the sweet potatoes to an 8×8-inch square baking dish, arranging them in an even layer. Reserve 3/4 cup of the cooking water for the syrup.
- Make Syrup Mixture: Place the warm reserved cooking water in a measuring cup or bowl. Stir in the dark brown sugar until it dissolves completely, then add vanilla extract and mix well.
- Season Sweet Potatoes: Sprinkle ground cinnamon and ground nutmeg evenly over the sweet potatoes to add warm, aromatic flavor.
- Add Syrup and Butter: Pour the brown sugar and vanilla syrup mixture evenly over the sweet potatoes. Scatter the cubed salted butter over the top to melt and create a rich sauce during baking.
- Initial Baking: Bake the sweet potatoes for 5 minutes at 350ºF, allowing the butter to melt and the flavors to start blending.
- Toss to Coat: Remove the baking dish carefully from the oven and gently toss the sweet potatoes to coat them evenly in the syrup and melted butter.
- Continue Baking: Return the dish to the oven and bake for an additional 10 minutes, or until the sweet potatoes are fork-tender and the sauce is glossy and thickened.
- Finish and Serve: Remove from the oven and spoon any remaining candied sauce over the yams. Let the dish cool for about 5 minutes so the sauce can thicken to a perfect glaze. Serve warm for best flavor and texture.
Notes
- Make Ahead: The candied yams can be fully cooked up to 1 day in advance. Refrigerate and be sure to reserve 3/4 cup of the cooking water used during boiling.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the butter may solidify when chilled but will melt again upon reheating; stir before serving.
- Texture Tip: Parboiling the sweet potatoes avoids overcooking during baking and helps retain a nice firm yet tender texture.
Nutrition
- Serving Size: 1/6 of recipe (approx. 1 cup)
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 30 mg
