Candied Yams

Buttery with a sweet brown sugar glaze, candied yams are a classic southern side dish that are baked until caramelized. This easy side is the best served with any holiday meal!

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Equipment

Ingredients

2 pounds sweet potatoes , peeled, halved and cut into 1/4" slices
¼ cup salted butter , melted
⅓ cup light brown sugar , packed
½ teaspoon ground cinnamon , more to taste
¼ teaspoon fine sea salt , more to taste
⅛ teaspoon ground nutmeg

Optional: 1-2 cups mini marshmallows

Instructions

Prep. Preheat oven to 400°F. Spray a 6x9" or 8x8" pan with non-stick spray. Wash, peel and cut 2 pounds sweet potatoes into 1/4" slices.
Make brown sugar syrup. Place the cut sweet potatoes in an even layer into the pan. In a separate bowl combine 1/4 cup butter, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt and 1/8 teaspoon nutmeg. Stir and then even pour over the sweet potatoes.
Bake. Bake for 45 minutes (or until fork tender and they've started to caramelize). Toss half way through and make sure the sauce is evenly distributed. Add more seasonings to taste.
Optional marshmallow topping: If desired sprinkle 1-2 cups mini marshmallows on top and bake an additional 5 minutes, or until golden. Serve while warm.

Notes

Storing: Store leftover in a covered container in the refrigerator for up to 3 days.

Make ahead:

These candied yams can be made the day before (just leave off the marshmallows if adding). Bake for about 40 minutes and then let pan cool on stove. Cover the pan with foil and refrigerate once cooled. Then bake in the oven 10-15 minutes the next day before serving. You could also transfer to a slow cooker and reheat on the warm setting.

Nutrition