Description
Sweet, buttery Southern candied yams baked in a brown sugar glaze with warm spices and cream. The perfect sweet potato side for holidays or Sunday dinner.
Ingredients
Units
Scale
- 5 large sweet potatoes
- 1 stick unsalted butter
- 1 cup sugar
- 1 cup light brown sugar
- 1/4 cup heavy cream
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 tablespoons orange or pineapple juice
- Pinch of salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven
Set your oven to 350°F (177°C) and lightly butter or spray a medium casserole dish. - Prepare the sweet potatoes
Peel the potatoes with a peeler, then slice them into ½-inch-thick rounds. Arrange them evenly in the casserole dish. - Make the brown sugar glaze
In a medium pot, melt the butter over medium heat. Add both sugars, a pinch of salt, the orange juice, and heavy cream. Whisk until smooth and creamy. Stir in the cinnamon and nutmeg, then bring the mixture to a gentle boil. - Add the vanilla
Once the mixture starts to bubble, remove it from heat and stir in the vanilla extract. - Combine and bake
Pour the warm glaze over the sliced potatoes, coating them evenly. Use a spoon or your hands (with gloves) to gently toss and make sure each slice is well covered. - Bake covered
Cover the dish with foil and bake for 40 minutes. Remove the foil, baste the potatoes with the syrup from the pan, and bake uncovered for another 20 minutes, or until tender and caramelized. - Serve
Spoon the buttery syrup over the top and serve immediately while warm.
Notes
Even slices = even baking: Try to keep your slices uniform so they soften evenly.
Make ahead: You can bake them a day early, then reheat at 300°F for 15–20 minutes before serving.