Baked Candied Yams

Name: Baked Candied Yams
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Southern
Ingredients: 3 lb (1360 g) orange-fleshed sweet potatoes, peeled, sliced into ½-inch (1.25 cm) thick rounds; halve any very wide rounds; ½ cup (1 stick) (113 g) unsalted butter, cut into tablespoons; ¾ cup (165 g) packed light or dark brown sugar; ¼ cup (60 ml) water; 1 tsp (2½ g) ground cinnamon; ¼ tsp (0.6 g) ground nutmeg; ½ tsp (2½ g) kosher salt; 1 tbsp (15 ml) pure vanilla extract; 1 tbsp (15 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

Thick slices of sweet potato bake in a buttery brown sugar syrup scented with cinnamon, nutmeg and vanilla until tender and glossy. A classic Southern holiday side with no marshmallows needed.

Prep: 20 min
Cook: 1 hr 10 min
Wait: 10 min
Total: 1 hr 40 min
Makes: 1 9×13-inch casserole (8 servings)

Jump to recipe ♡ Save

Steps

Before you start

Position an oven rack in the center and preheat to 375°F (190°C).
Slice the sweet potatoes evenly, about ½ inch (1.25 cm) thick, so they cook at the same rate.
In the US, orange-fleshed sweet potatoes are often labeled yams; use those, not true yams.

1
Preheat and prep dishOven 375°F / 190°C
- Position a rack in the center of the oven and heat to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish with a little of the butter (about 1 teaspoon from the stick).
+ Show details− Hide details
Ready when: Oven reaches 375°F (190°C).
2
Slice sweet potatoes
- Peel the sweet potatoes and cut into ½-inch (1.25 cm) thick rounds.
- Cut any rounds wider than 3 inches (7.5 cm) in half.
- Layer them in the dish, overlapping slightly, in a snug single layer or two shallow layers.
+ Show details− Hide details
Ready when: Slices are uniform in thickness and fill the dish.
Tip: Even thickness is the key to even cooking; thin slices turn mushy while thick ones stay firm.
3
Make the syrup
- In a medium saucepan over medium heat, combine the butter, brown sugar, water, cinnamon, nutmeg and salt.
- Stir often for 3 to 4 minutes until the butter melts and the sugar dissolves.
- Bring to a gentle simmer, then remove from the heat.
+ Show details− Hide details
Ready when: Syrup is smooth, with no sugar granules when you rub a drop of it between your fingers, and just beginning to bubble.
Tip: Don't boil it hard; it will thicken too much and turn grainy.
4
Add vanilla and pour
- Stir the vanilla and lemon juice (if using) into the hot syrup.
- Pour it evenly over the sweet potatoes, scraping out the pan.
- Nudge slices so syrup runs between them.
+ Show details− Hide details
Ready when: Slices are coated and syrup pools in the bottom of the dish.
Tip: Adding vanilla off the heat keeps its flavor from cooking away.
5
Bake coveredOven 375°F / 190°C
- Cover the dish tightly with foil and bake at 375°F (190°C) for 35 minutes, so the sweet potatoes steam and begin to soften.
+ Show details− Hide details
Ready when: A knife meets some resistance when inserted into the center of a slice.
Tip: Seal the foil tightly around the edges to trap steam.
6
Baste and bake uncoveredOven 375°F / 190°C
- Remove the foil carefully, away from your face, as steam will escape.
- Spoon the syrup over the slices.
- Bake uncovered for 20 minutes, basting once halfway, until the syrup bubbles and thickens.
+ Show details− Hide details
Ready when: A knife slides in with no resistance and the syrup is bubbling thickly around the edges.
Tip: If the top darkens too quickly, tent loosely with foil.
7
Final glazeOven 375°F / 190°C
- Baste again with the syrup and bake 10 more minutes, until the edges are caramelized and the syrup coats the back of a spoon.
+ Show details− Hide details
Ready when: Glossy, deep amber syrup that clings to the slices; potatoes are fork-tender but still hold their shape.
8
Rest and serve
- Let the dish rest on a rack for 10 minutes; the syrup will thicken as it cools.
- Spoon the syrup over each portion and serve warm.
+ Show details− Hide details
Ready when: Syrup is thick and spoonable rather than watery.
Tip: The syrup is extremely hot straight from the oven.

Good to know

Tips

Cut slices uniformly to ensure even cooking.
Don't skip the foil stage; steaming tenderizes the potatoes before the syrup reduces.
Baste at least twice for a glossy, evenly coated finish.
For a topping, scatter 1 cup mini marshmallows or chopped toasted pecans over the top for the last 5 minutes of baking.

Make ahead

"Peel and slice the sweet potatoes up to 1 day ahead and store submerged in cold water in the fridge; drain and pat dry before using. Or assemble the whole dish, cover and refrigerate up to 1 day, then add 10 minutes to the covered baking time."

Storage & reheating

"Room temperature up to 2 hours. Refrigerate in an airtight container up to 4 days. Freeze up to 2 months; thaw overnight in the fridge. Reheat covered with foil at 350°F (175°C) for 15 to 20 minutes, or in the microwave in 1-minute bursts."

Substitutions

unsalted butter → vegan butter or coconut oil. Gives a dairy-free version with a very similar texture.
packed light or dark brown sugar → pure maple syrup (½ cup / 120 ml). Use with 3 tablespoons water; the glaze will be thinner and need a few extra minutes uncovered.
pure vanilla extract → 1 tablespoon bourbon. Adds a classic Southern flavor; stir in off the heat.
fresh lemon juice → orange juice. Adds mild brightness and slight sweetness.