Candied Yams Baked Sweet (Printable version)

Tender sweet potatoes glazed with brown sugar and warm spices, baked to perfection.

# 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 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 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 all slices are coated.
05 - Cover the dish with aluminum foil and bake for 30 minutes.
06 - Remove foil, baste sweet potatoes with syrup, and bake uncovered for 15 minutes until tender and syrup thickens.
07 - Optionally, sprinkle chopped nuts or mini marshmallows on top and broil 2-3 minutes until golden, watching carefully to prevent burning.
08 - Allow to cool slightly before serving.

# Expert Advice:

01 -
  • It looks impressive but asks almost nothing of you beyond slicing and whisking.
  • The sweet-spiced syrup caramelizes into something almost candy-like without being fussy or pretentious.
  • It bridges the gap between vegetable and dessert in a way that makes everyone happy at the table.
02 -
  • Don't skip the basting step—that's what turns the top layer from soft to glazed and gives you those caramelized edges.
  • If your syrup looks thin after the covered bake, that's normal and means the potatoes are releasing their liquid, but the uncovered time will concentrate it back into something gorgeous.
03 -
  • Don't be tempted to slice thicker than a half-inch or they'll stay firm inside while the edges overcook.
  • If you're making this ahead, assemble everything but the syrup, cover it, and pour the golden mixture in right before baking—timing becomes easier and nothing oxidizes.
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