Candied Yams with Brown Sugar (Printable)

Sweet potatoes glazed in brown sugar butter syrup with cinnamon and nutmeg

# What You'll 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

# Preparation Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Arrange the sliced sweet potatoes in an even 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 well combined.
04 - Pour the syrup evenly over the sweet potatoes, ensuring all pieces are well coated with the mixture.
05 - Cover the dish tightly with aluminum foil and bake for 30 minutes to allow the potatoes to steam and begin softening.
06 - Remove the 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 the marshmallows are golden and nuts are toasted, watching closely to prevent burning.
08 - Let the dish cool for 5-10 minutes before serving to allow the syrup to thicken slightly.

# Expert Suggestions:

01 -
  • The combination of brown sugar and warm spices creates a syrup that transforms ordinary sweet potatoes into something people literally moan about at the dinner table.
  • These reheat beautifully for days, making them the ultimate make ahead holiday side dish that actually gets better as it sits.
02 -
  • The foil cover is absolutely crucial for the first 30 minutes because it steams the potatoes tender before the syrup gets too thick and starts burning.
  • Letting the dish rest for even five minutes before serving seems impossible when everyone is hovering, but the syrup thickens up beautifully during that time.
03 -
  • Cut your potato slices exactly the same thickness so they finish cooking at the same time and you do not end up with some mushy and some crunchy pieces.
  • Use light brown sugar instead of dark for this recipe because dark brown sugar can overpower the delicate natural sweetness of the potatoes.
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