Candied Yams Sweet Potatoes (Printable)

Sweet potatoes baked in a buttery brown sugar syrup with hints of cinnamon and nutmeg.

# What You'll Need:

→ Sweet Potatoes

01 - 4 large sweet potatoes (approximately 2 pounds), peeled and sliced into 1/2-inch rounds

→ Syrup

02 - 1/2 cup unsalted butter, melted
03 - 1 cup packed light brown sugar
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 (optional)

# How To Make:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Place the sliced sweet potatoes evenly in the prepared baking dish.
03 - In a medium mixing bowl, whisk together melted butter, brown sugar, water, cinnamon, nutmeg, salt, and vanilla extract until smooth.
04 - Pour the syrup evenly over the sweet potatoes, ensuring thorough coating of all pieces.
05 - Cover the dish with aluminum foil and bake for 30 minutes.
06 - Remove the foil, baste sweet potatoes gently with syrup, and bake uncovered for an additional 15 minutes until tender and syrup is thickened and bubbling.
07 - Optionally, sprinkle with chopped nuts or mini marshmallows and broil for 2-3 minutes until golden, watching carefully to avoid burning.
08 - Allow to cool slightly before serving.

# Expert Advice:

01 -
  • The sweet potatoes become impossibly tender while the syrup caramelizes into a glossy, golden coating that's irresistible.
  • It's so simple to prepare that you can focus on other dishes, yet impressive enough that people always ask for the recipe.
  • Whether you keep it classic or top it with marshmallows, it adapts to however you want to celebrate.
02 -
  • Brown sugar can clump up, so make sure your syrup is silky smooth before pouring—lumps won't dissolve in the oven and you'll bite into them later.
  • Don't skip the basting step in the middle; that's when the magic happens and the potatoes soak up all that caramelized flavor from the bottom of the dish.
  • If you're adding marshmallows, have them ready to go the second you pull the foil off, because the oven is already hot enough to toast them quickly.
03 -
  • Use a sharp knife to slice your potatoes evenly so they cook at the same rate—uneven pieces will leave you with some that are mushy and some that are still firm.
  • If your syrup looks too thick before serving, loosen it up with a spoonful of water and stir it together over gentle heat, and it'll come right back to silky perfection.
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